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How do we create nutrition products that resonate with every generation? It's a complex challenge but one that's becoming increasingly important as the active nutrition market evolves.
The sports nutrition industry has traditionally focused on hardcore athletes, but we're seeing a fundamental shift towards "active nutrition" – products designed for consumers of all ages who want to stay healthy and physically active.
We know that different generations have vastly different health priorities, communication preferences, and product format needs.
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how brands can successfully navigate these generational differences to create products that work across multiple demographics, from understanding what drives each age group to practical formulation strategies.
And we examine real-world examples of how ingredients like protein and creatine can be positioned differently for various life stages, while maintaining scientific integrity and regulatory compliance.
Guest:
Mark Evans, Senior Scientist, Holland & Barrett -
What does meaningful progress towards sustainability in the food industry actually look like?
Is it setting ambitious targets and regular transparent reporting? Possibly.
But the key thing is how those targets affect things on the ground, the tangible benefits we see as a result.
In this episode of the Food Matters Live podcast, made in partnership with AAK, we look at targeted initiatives that are creating impact at scale, while also addressing some of the sector’s most complex challenges.
We learn about efforts to empower women in West Africa (and find out all about rocket stoves), how data is being used to drive regenerative agricultural practices in Swedish Rapeseed, and we tackle the tough questions around palm oil.
AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot.
AAK
AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable.
At the heart of AAK’s offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care.
Meet AAK at Food Matters Live in Ascot and Rotterdam where they will be showcasing their innovative ingredient solutions in their technical tasting and insight session. -
Manglende episoder?
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What happens when a booming sports nutrition market collides with regulatory reality and patchy evidence?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, a panel of industry experts delve into the commercial realities facing sports nutrition brands today.
They discuss health claims, the novel foods approval process, and maximum vitamin limits.
But it's not all about regulation. This episode covers the latest active nutrition trends and consumer behaviours.
Active nutrition now covers everyone from couch-to-5K runners to elite athletes, but what they want and need can vary greatly. -
When it comes to new product development, trends are a huge factor in what gets made and what doesn't. But which food trends deserve the hype and which are flying under the radar?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we gather a panel of industry experts to discuss what's overhyped and underestimated in NPD right now.
Our panellists pull no punches: artificial sweeteners have failed to tackle obesity, lion's mane mushrooms are being oversold as superfoods, and the protein obsession on TikTok is driving meat consumption back up for the first time in years.
Meanwhile, fermentation remains criminally underestimated as the missing piece in our nutritional puzzle, and pulses offer untapped potential for both human and planetary health.
And, of course, the topic of AI comes up - just how much of an impact is it having (and will it have) on NPD in the food sector? -
Have you ever wondered what it would take to feed 10 billion people without destroying the planet?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we tackle this question head-on with a leading researcher from the Bezos Centre for Sustainable Protein at Imperial College London.
Dr Rodrigo Ledesma-Amaro breaks down the uncomfortable truths about our current food system: agriculture accounts for 33% of global greenhouse gas emissions, we are wasting 30% of everything we produce, and yet demand is skyrocketing as the world population heads toward 10 billion by 2050.
He explores three game-changing approaches to alternative proteins that could solve this puzzle, and reveals how cutting-edge science is making the impossible possible, including yeast that's been launched to space to tackle the cost of feeding astronauts.
But the real story is how these breakthrough technologies could transform food production right here on Earth.
Guest:
Dr Rodrigo Ledesma-Amaro, Director, the Bezos Centre for Sustainable Protein -
Picture yourself standing in the supermarket aisle, reading a food label that promises the world: "Boosts immunity!", "Burns fat naturally!", "Scientifically proven results!" - and finding yourself wondering: "Wait, can they actually say that?"
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, we tackle a deceptively simple question: Who's actually watching what food companies say about nutrition, and are the current rules fit for purpose in our digital age?
Our guest speaker unpacks the world of nutrition regulations, from the glaring gaps in current legislation to the wild west of social media marketing.
We explore how traditional advertising rules are being challenged by Instagram stories and TikTok videos, and whether artificial intelligence might hold the key to monitoring the millions of nutrition claims made every day across digital platforms.
Lewis Wallis, Regulatory Affairs Advisor, Campden BRI -
Think back to the times in your life when you saw a food product on a shelf that really stopped you in your tracks and made you say "wow".
Maybe it even ended up disrupting a whole sector, with competitors rushing to emulate the success of that particular product.
In this episode of the Food Matters Live podcast, made in partnership with Raps, we ask a simple question: Are we seeing enough genuine innovation in the food and drink sector, or is the industry playing it safe?
We discuss the challenges of new product development, the importance of genuine innovation, and the role of consumer trends in shaping food products.
Along the way, we delve into some of the complex questions around product formulation and the need for culinary creativity to meet evolving consumer demands and eating habits
Raps is taking on a key role at Food Matters Live in Ascot in October 2025.
Guests:
Leo Bewers, Business Development Chef, Raps UK
Leila Lawrence, Market Development Manager, Raps UK -
It is clear that having access to good data is a key requirement for any food business trying to reach sustainability targets, but what does that look like in practice?
In this episode of the Food Matters Live podcast, recorded live at our event held in Manchester in November 2024, we hear from a leading figure about their journey with data and sustainability.
Meredith Ford is Head of Sustainability for the UK and Ireland at SSP International, a food service provider operating in airports and train stations all around the world.
Meredith shares insights on leveraging data to analyse carbon footprints, the importance of prioritising actions based on data, and the challenges of changing consumer perceptions about sustainability.
She also highlights various experiments conducted to optimise menus and product ranges for lower carbon impact, emphasising the alignment of sustainability with commercial goals. -
The whole of the food industry is affected by science-based targets on sustainability - but whose targets are they?
Are we aiming to satisfy consumer demand, the wants and needs of investors, or is the industry simply following what regulators say needs to be done?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, our expert panel offer their views on who is driving the push for sustainability.
The discussion also delves into the challenges of data integrity, the significance of Scope 3 emissions, and the need for supplier engagement.
They delve into the evolving landscape of sustainability within organisations, focusing on carbon literacy, fish stock management, climate disclosures, and the integration of science-based targets.
Gina Camfield, Head of ESG, Aramark UK & Global Offshore
Paul Irwin-Rhodes, Head of Sustainability and SHE, Greggs
Chris Shearlock, Sustainability Director Europe, Thai Union -
How can partnerships help overcome the barriers to regenerative agriculture and drive lasting change in the food system?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we once again explore how industry is embracing the move towards regenerative agriculture, but crucially through the lense of the power of partnerships.
Our panel discusses the importance of financial incentives for farmers, the barriers to adopting regenerative practices, and the need for a systemic change in the agricultural sector.
They also highlight the significance of measuring outcomes beyond carbon reduction, such as biodiversity and soil health, to ensure the long-term success of regenerative agriculture.
Guests:
Andrew Voysey, Chief Impact officer, Soil Capital
Luc Beerens, Global Sustainable Sourcing Director, Mars Incorporated -
Does ultra-processed plant-based food have a role to play in the future of sustainable nutrition?
Huge strides have been made in the plant-based sector and benefits continue to be discovered, yet the market is plateauing.
With an increasing backlash against ultra-processed foods targeting the sector, plant-based doesn’t always carry the allure it once did.
Has the opportunity been over-hyped or can new ingredients and technologies inject new life and nutritional value into the market?
In this episode of the Food Matters Live podcast, recorded at our event in Manchester in 2024, an expert panel discusses the potential role the plant-based sector has to play in the shifting the food industry to a more sustainable, more nutritious future.
Guests:
Indy Kaur, Founder, Plant Futures
Professor Alexandra Johnstone, the Rowett Research Institute of Nutrition and Health, the University of Aberdeen
Dr Marjolijn Bragt, Programme Manager, Nutrition for Optimal Health, Wageningen Food and Biobased Research
Emer Lowry, Partner, Sustainability and Ethics Specialist in Health, Waitrose -
As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges?
The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains.
The food industry is remarkably resilient, partly because it is so good at adapting.
In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future.
Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation.
We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence.
Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Guests:
Daryl Smith, Business Manager UK & Ireland, Biospringer by Lesaffre
Roy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland -
How much work goes into getting a food or beverage product from concept to our supermarket shelves?
It seems obvious that the starting point of a successful launch, is coming up with an idea that will sell, but how do you know that consumers will want to buy what you produce?
The truth is, it's not possible to know for sure, but with the right research, insights, creativity and testing, it is possible to give yourself the best chance of success.
In this episode of the Food Matters Live podcast, made in partnership with IFF, we go on a journey through the NPD process, to find out how they deliver groundbreaking, sustainable innovations that elevate everyday products.
We explore how they use insights, data-driven forecasts, trends, and cognitive science to help their customers satisfy consumer demand.
We also meet the product development team, who use all of that data, and their own creativity, to bring those ideas to life.
IFF are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
Richard Neish, Senior Manager Global Trends & Foresight, Consumer Intelligence, Taste
Anne Besnard, Global Director, Cognitive and Data Science, Taste
Bernardo Juan Fleming, Trends and Foresight Director, Scent
Marine Hetheier, Global Trends and Foresight Senior Manager, Scent
Lisa Lord, Design Team Lead for Beverage & Dairy
Chet Willcock, Senior Research Chef Culinary -
Sustainability targets are now well-established as a crucial part of any food company's future plans, with science-based targets seen as the gold standard.
But a lot of companies are still grappling with the idea of what these targets are, how to implement them, and how to convert them into something valuable for themselves and their consumers.
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we try to address some of those concerns.
Our speaker is Gina Camfield, Head of ESG at Aramark UK & Global Offshore.
She discusses the company's journey towards achieving science-based targets in sustainability, and outlines the challenges faced, such as data collection and stakeholder engagement, and highlights the strategies employed to overcome these obstacles.
She also emphasises the importance of collaboration, innovative solutions, and the need for continuous improvement in sustainability efforts.
The conversation also touches on future directions, including recipe reformulation and sustainable sourcing strategies. -
Strong customer relationships are at the heart of any successful business, whether in the food industry or elsewhere. But these connections do not happen by chance - they require careful nurturing and alignment.
In this episode of the Food Matters Live podcast, we are joined by members of the customer account management team at Azelis Food and Nutrition to uncover how they cultivate and maintain these essential partnerships.
Azelis is a trusted supplier of ingredients and services, offering technical and regulatory support to food and beverage manufacturers. Their reputation as industry leaders is well-established.
They have worked closely with Food Matters Live for many years, and this year, they are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.
In this episode we cover:
How the team at Azelis build and maintain their customer relationships.The crucial role market and trends analysis plays in their work.How the customer account management team works with the technical team at Azelis.What you can expect from the Azelis team at Food Matters Live: Tastes of Better in Manchester.Guests:
Azelis Sales Managers Adam Hill, Hamit Walia, Jacob Lakin, Kelly Whitmore -
Regenerative agriculture is gaining traction in the food industry, but how far along are we in its adoption, and what challenges remain?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we bring together an expert panel to examine the real-world impact of regenerative practices.
They discuss food and drink brands leading the way, the difficulties of scaling regenerative systems, and the need for credible measurement frameworks.
The conversation also explores the balance between environmental impact, cost, and industry collaboration in making regenerative agriculture more accessible.
The big question is: can businesses truly claim to be regenerative, or is it an evolving process rather than an absolute standard?
Guests:
Mark Varney, Head of Fair to Nature, RSPB
Dr Matt Hutcheson, Industry Solutions Officer, SAI Platforms -
How are deforestation regulations and policy developments reshaping the ingredients supply chain?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, an expert panel offer their insights in this fascinating and evolving area.
They explore the complexities of deforestation in international supply chains and analyse the role the UK and Europe has in global deforestation, with key commodities such as cattle, soy, cocoa, and palm oil contributing significantly.
The big question is how will the European Union Deforestation Regulation (EUDR) impact businesses, supply chains, and smallholder farmers?
Guests:
Chris West, Deputy Director for Research, Stockholm Environment Institute, University of York
Nahuel Tunon, Head of Sustainable Sourcing, The Fairtrade Foundation -
Most would agree that healthy ageing and a healthy diet go hand-in-hand, but does the science support the assertion?
In this episode of the Food Matters Live podcast, recorded live in Manchester in November 2024, our expert panel examines how are understanding of the role of nutrition in ageing is developing.
As lifespans increase, so too does the percentage of our lives experts expect us to spend in poor health, but can we ensure we live long and healthy lives by watching what we eat?
Our experts look at which foods can be developed and fortified to provide positive nutrition in later life, delve into the world of the gut-skin axis, and discuss how healthy ageing is as about resilience, not just longevity.
Guests:
Jelena Vulevic, CEO and Co-Founder, veMico Ltd
Dr Tanja Harrison, Founder and Director, The Menopause Larder Ltd -
In recent years, gut health has become a dominant topic in the nutrition conversation, but how much of the science is truly understood by consumers?
We know that people are increasingly aware of the influence of the gut microbiome on health outcomes, but the science is much more complex than commonly understood.
In this episode of the Food Matters Live podcast, recorded live in Manchester in November 2024, our panel of experts delve into the topic and how the food industry is responding to increased consumer demand.
They explore the very latest findings which are shaping our understanding of this dynamic and nuanced market.
Guests:
Jon Walsh, Co-Founder, Bio&Me
Dr Holly Neill, Science Officer, Yakult
Clemence Cleave, Registered Nutritionist and Workplace Wellbeing Consultant, Rocket Fuel Wellbeing -
There is widespread agreement that regenerative agriculture has the potential to transform the global food industry, but how might that look in practice in the food service sector?
In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, our panel of experts answers that question.
The food service supply chain has some unique challenges that, on the face of it, could make it more difficult to bring regenerative practices to the fore.
But with every great challenge, comes great opportunity, and if this episode shows us nothing else, it reveals some of the great work that is already being done.
Guests:
Hattie Park, Head of Sustainability, The All England Lawn Tennis Club.
Jonathan Davies, Managing Director, Levy - Vis mere
