Episoder
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Consumers are the driving force behind innovation in the food industry, but how well do we know what they want?
In this lively episode of the Food Matters Live podcast, recorded live at our October 2024 event in Ascot, our panel of industry experts focuses on consumers; their tastes, behaviours, and budgets.
They look at the trends that are reshaping what we and how we eat, now and into the future.
Crucially, the food industry is a global business, and our panelists also delve into the evolving tastes in global cuisine. Which regions are leading the way, with products that will be on all of our supermarket shelves in the months and years to come?
They also look at the complex challenges around ultra-processed foods. How can manufacturers balance consumer demand for âcleanâ ingredients, with the realities of food production and shelf-life requirements?
Guests:
Rob Kidd, Independent Food Industry Consultant
Vhari Russell, Founder, The Food Marketing Experts
Michaela Neame, Head of Product, Merchant Gourmet
Ben Harper, Strategy and Insights Lead, Finsbury Food Group -
What impact does what we eat and drink have on our health in later life?
In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of nutrition experts explores the challenges and opportunities in promoting healthy ageing through diet.
They discuss the latest consumer insights around ageing, as more people than ever are prioritising wellness and quality of life as they grow older.
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They tackle complex challenges, such as the lack of one-size-fits-all solutions and the need for foods that support diverse cultures and dietary habits.
Our panel also dives into the evolving relationship between food and medicine, examining how research-backed ingredients could offer direct health benefits and align with lifelong wellness goals.
Guests:
Silke Ullmann, Nutrition Communications, Beneo
Amanda Schiach, Wolfson Institute of Population Health
Jane Murphy, Professor of Nutrition, Bournemouth University -
Manglende episoder?
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How are consumer habits going to change as Gen Z play an increasingly prominent role?
In this episode of the Food Matters Live podcast, recorded live at our event in Ascot in October 2024, a panel of experts look at the mega trends shaping the food industry of the future.
They discuss how Gen Z's values of authenticity, transparency, and environmental consciousness are reshaping the sector.
Their skepticism toward traditional advertising and greenwashing is driving a new level of accountability, pushing brands toward transparency and genuine sustainability efforts.
Our panel dive deep into the plant-based marketâs evolution, with insights into what is holding the market back and where it might head next.
They also discuss ultra-processed foods, the impact of consumer demands on industry practices, and how the lack of a standardised definition of âultra-processedâ complicates the picture.
Guests:
Steve Gladwell, Senior Associate, Food Strategy Associates
Thea Alexander, CEO and Founder, YF
Charlotte Cremonese, Head of Food and Innovation, Charlie Bigham's -
What is driving the next big product innovations in the food and drink industry? And how can we use data, digital tools and AI to support new product development, innovation and reformulation?
These are the big questions put to our expert panel in this episode of the Food Matters Live podcast, which was recorded live at the Food Matters Live event, in Ascot in October 2024.
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From improving plant-based cheese to optimising recipes and predicting food trends, AI is helping revolutionise the way food products are created and brought to market.
We delve into the practical applications of AI in the food sector, from simplifying data analysis to improving consumer research.
Our panel also discusses how big data, digital modelling, and advanced analytics can help streamline processes across the supply chain, and how product developers are using digital tools to solve complex challenges like sodium reduction.
Guests:
Clare Otridge, Director, Grounded Research
Anthony Warner, Development Chef and Writer, New Food Innovation
Ruben Rama, Global Sensory and Consumer Insights Data and Knowledge Manager, Symrise -
What are the big trends and ingredient innovations that will shape the menus of the future?
What changes are on the horizon that will re-shape the look of our plates 10, 15 or 20 years from now?
In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live event in Ascot in October 2024, a panel of experts offer their insights on those questions.
The conversation explores the significant impact of social media on food trends, the role of chefs in adapting these trends, and the importance of sustainability and health in the food industry.
Our panelists discuss how consumer research influences menu development and the growing emphasis on presentation and texture in dining experiences.
They shine a light on the evolving expectations of consumers and, crucially, how the food industry will need to adapt to meet these demands.
Guests:
Rohan Wadke, Chef
Jamie Measor, European Head Nutritionist, Griffith Foods
Tim Sheed, Head Chef, Fairmont Windsor Park -
Sustainability in the food and drink sector is here to stay as a key issue, but what will drive it in the years to come?
In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, a panel of experts offer their views on this crucial question.
The conversation explores the emerging trends in sustainable food and drink solutions, focusing on consumer engagement, the importance of data, transparency in supply chains, and the role of eco-labeling.
Our panel discusses how sustainability is becoming a priority for consumers, the challenges of making sustainable choices, and the need for better labeling systems to guide consumer decisions.
It is clear that reaching sustainability goals within the food and drink sector will require a collaborative effort, but can that be acheived? And if so, how?
Guests:
Natasha Maynard, Sustainability Programme Manager, IGD
Amy McDonnell, Senior Sustainability and Social Innovation Manager, UK & Ireland, Danone
Vanessa Henry, Research Director, Walnut Unlimited
Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business -
A healthy gut is something that is increasingly on consumersâ minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut?
In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we assemble an expert panel to try to answer some of those questions.
They discuss the complexities of nutrition and gut health, precision nutrition, the role of gut health products, and the regulatory landscape health claims on packaging.
They also delve into the ethical considerations in marketing around gut health claims, and look at how consumer understanding is evolving over time.
Guests:
Bertrand Emond, Culture Excellence Lead, Campden BRI
Claire Baseley, Industry Nutritionist and Regulatory Expert
Sophie Medlin, Chair of the British Dietetic Association for London
Rick Miller, Food and Drink Associate Director for Specialised Nutrition, Mintel -
Consumers are increasingly aware of their food choices and how those choices affect their health, so what will that mean for the food industry of the future?
In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in 2024, our expert panel discusses the evolving trends in the food industry.
They look to the future and contemplate where we might be heading in terms of health and sustainability, consumer behaviour towards cooking, innovations in retail, personalised nutrition, and the growing importance of allergen awareness.
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What might the 'free-from' market look like in five to ten years' time? How will manufacturers go about managing the balance between health and taste preferences among consumers? And how will the industry navigate the challenges presented by ultra-processed foods?
Guests:
Megan van Someren, CCO, Jamie Oliver Group
Gail Stevenson, Head of Product Insight, Tesco
Edward Bergen, Senior Analyst: Food and Nutrition, FutureBridge
Sophie Atkins-Ward, Group Head of Innovation, Hilton Food Group -
How do we make our food systems more sustainable? It's a big question and it is a huge challenge. But we know that progress can be made.
The food industry has a big impact on the climate and the environment, but we cannot just stop making food, we need to keep everyone fed.
We also know that some of the processes we use to make food could be improved to lessen their impact on the world around us.
In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we delve into the world of sustainable food systems to discover some of the incredible work already being done to reduce the industryâs impact on the climate and the environment.
And we look to the future to see where progress could be made in the years to come.
All of this progress is underpinned by the need to produce enough food to feed a growing population, whilst meeting the high safety standards the industry demands.
Guest:
Gilles Tisserand, Vice President of Climate and Biodiversity, Tetra Pak -
Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product?
Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating.
And when we look to its history, it is clear that it has long-held a place in peopleâs hearts.
In this episode of the Food Matters Live podcast, made in partnership with Millbio, we delve into that history to look for clues to what the future might hold.
It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market.
Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey.
Guests:
Alessandro Boggiani, CEO, Millbio
Fabrizio Nistri, Baker, Millbio -
Healthy ageing, and in particular heart health, are big concerns for consumers. So how is the food industry responding?
In this episode of the Food Matters Live podcast, made in partnership with BENEO, we dive into a critical topic that resonates with many of us.
As we know, ageing populations are on the rise globally. In the UK alone, the number of people aged 65 and over has surged from 9 million to 11 million in the last decade.
This demographic shift brings the importance of healthy ageing and heart health into sharp focus.
We have previously discussed on the podcast the difference between an increased lifespan and an increased health span, spending our later years in good health.
In this episode, we explore the market for products that promote healthy ageing, the trends we are seeing among consumers, and look at how how the food and drink industry is stepping up to meet consumer demand.
Is functional nutrition the answer to increasing our intake of key nutrients? And how do we make products that are as good for our tastebuds as they are for our hearts?
Guests:
Adriana Arias, Country Manager UK, BENEO
Mike Hughes, Head of Research and Insight, FMCG Gurus -
Health and wellbeing is big business, so what are the innovations the food and drink sector should be getting excited about?
We are seeing a huge investment in this area and the benefits of new ingredients are being looked at all the time.
But it is not just about following the latest trends, health and wellbeing through nutrition is also incredibly important to consumers, so what does the science say?
In this episode of the Food Matters Live podcast, recording live at our Tastes of Better event in Ascot in 2023, our expert panel off their insights into where the market might be heading.
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Guests:
Ramsey Baghdadi, Food and Foodservice Analyst, GlobalData
Dr Caroline Childs, Associate Professor of Nutritional Sciences, University of Southampton
Dr Marie Lewis, Associate Professor of Gut Immunology and Microbiology, University of Reading
Flyin Makinwa, Senior Diet and Health Executive, Food and Drink Federation -
How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?
In this episode of the Food Matters Live podcast, made in partnership with Griffith Foods, we go on that journey to learn about the challenges and opportunities of new product development (NPD).
And we actually get to experience it firsthand, as we take the podcast on the road to visit Griffith Foods at their UK headquarters in Somercotes in Derbyshire.
When it comes to NPD it is clear there is a need for both art and science. The inspiration in the kitchen, the insights to prove there is consumer demand, the evidence to support any health claims.
But at what stage are each of the component parts brought in? How do the scientific and artistic parts of the process dovetail to allow enough space for both? And how does the food industry continue to innovate in an ever-changing market?
We try to answer all of these questions in this episode by following the journey of one specific product; Griffith Foodsâ concept the âRainbow Nuggetâ.
It is a great example of how an idea is born, fine-tuned, and helps to tell the story of how new products get from chef to shelf.
Interested in finding out more? Sign up to meet Griffith Foods at the Food Matters Live Event in Ascot.
Guests:
John Feeney, Culinary and Innovation Director Europe, Griffith Foods
Trudie Varney, Research and Development Manager UK and Ireland, Griffith Foods -
âThe big difference these days is the magnitude and the complexity of the challenges facing the food industry, and the fact they all seem to be happening at the same time.â
So says Dr Kaly Chatakondu, AAKâs Commercial Director for Food Ingredients in the UK and Ireland.
There is no doubt that the food industry is facing multiple challenges on multiple fronts but three key themes stand out: sustainability, health, and the cost of living.
All of us in the food industry are searching for potential answers that could help us overcome them, and satisfy consumer demand.
But hereâs the big twist in the tale - it is suggested the answer to all three of those huge challenges could lie in fat.
It may not be the answer you were expecting, but in this episode of the Food Matters Live podcast, made in partnership with AAK, we explore the idea and discuss fatâs potential role in all three areas.
Interested in finding out more? Sign up to meet AAK at the Food Matters Live Events in Ascot and Dublin.
Guests:
Dr Kaly Chatakondu, Commercial Director for Food Ingredients UK and Ireland, AAK
Kevin McAlister, Customer Innovation Manager, AAK
Jodie Spriggs, Customer Innovation Manager, AAK -
What is low-energy availability, and why should the food and drink industry care about it?
We have made episodes in the past about how to fuel the bodies of athletes, but in this episode, we are focussing specifically on female athletes.
And we are not just talking about people at the very elite level, like those competing at the Paris Olympics, we are also talking about people who live active lives.
Low-energy availability is a big concern in the world of sport nutrition and it can have a huge impact on performance.
The question is: What role can nutrition and, therefore, the food industry, play in helping people overcome it?
Guest:
Renee McGregor, Sports dietitian -
What does the future hold for sustainability in the food industry?
It remains one of the biggest areas for innovation in the sector, one that continues to concern consumers and drive change on a systemic level.
But where will that momentum for change take us? What will sustainability in the food sector look like a decade from now? And where will it sit on the list of priorities for consumers in the years ahead?
In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in Ascot in April 2024, we hear from an expert panel on where sustainability might be heading.
It is a huge topic, but an important one, and it has been central to much of the thinking within the food industry for a number of years, the question is - where do we go from here?
Guests:
Michael Adams, Head of Product Innovation, Campden BRI
Ollie Rosevear, Sustainability Director, Fuller Smith & Turner
Peter Cross, Senior Lecturer Food and Nutrition, University of West London
Dini McGrath, Co-Founder, The Wonki Collective
Jules Greene, Qualitative Specialist, Good Sense Research -
Food allergies affect millions of people, and when food providers get it wrong, we know the consequences can be catastrophic.
The Food Standards Agency says around 6% of adults have a clinically confirmed food allergy, that is around 2.4 million people, and that figure only covers the UK.
Ensuring mistakes are not made in labelling or use of ingredients is, of course, a matter of safety for the consumer, but a mistake can also have a devastating impact on those working in the food industry.
None of this is designed to create a culture of fear, but merely to highlight just how serious this topic is.
In this episode of the podcast, recorded live at Food Matters Live held in Ascot in April 2024, we look at the risks, the rules, and the opportunities (yes, there are some) when it comes to the relationship between allergens and food.
Is your company fully up to date on the latest regulations? Are your processes as safe as they could be? And could small changes help you increase your customer base?
Our expert panel offer their experience and insights in this vital area, and offer answer to some of those crucial questions.
Guests:
Rob Easton, Head of Environmental Health, Shield Safety
Caroline Benjamin, Founder, Food Allergy Aware
Mitch Lee, Head of Sales, Purezza & La Fauxmagerie
Natascha Gaut, Director, Regulatory, Compliance and Investigations, DWF Law LLP
Ryan Panchoo, Founder, Borough 22 Doughnuts -
What decisions will people be making in the year 2030? What factors will influence their purchasing decisions? And how does the food industry adapt to meet those new demands?
When it comes to the future of food, everyone in the industry would like to know the types of food and drink products people will be buying in the years to come.
It is, of course, impossible to know for sure, but we can look at the underlying trends and the circumstances that will be acting as motivators for the consumers of the future.
In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live Tastes of Better event held in Ascot in April 2024, we ask an expert panel for their insights and try to answer some of those questions.
We cover the cost-of-living, sustainability, personalised nutrition, and plenty more.
Michael Adams, Head of Product Innovation, Campden BRI
Robert Lawson, Managing Partner, Food Strategy Associates
Richard Neish, Global Futures and Global Tastepoint, IFF
Millie Diamond, Food and Drink Strategist, WGSN
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How prepared is the agricultural sector for the next big technological revolution?
We live in a digital age, everywhere you look new technologies are helping to make things faster, more efficient, and more precise.
But there is a feeling, not just in the food sector but more broadly, that we are on the cusp of another digital revolution.
AI, robotics, and access to data are advancing at great speed. The question is: can regulations, and expertise at a regulatory level, keep up with the advances we are seeing?
And all of that applies to farming methods too, particularly at a time when food producers are having to deal with multiple challenges like climate change, global political tensions, and a growing population.
In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we dive into the world of digital and precision farming to see if we can answer some of those questions.
Guest:
Olivier de Matos, Director General, CropLife Europe -
Confectionary is big business. The global market is worth over a trillion US dollars and all the forecasts suggest that figure is set to continue rising.
But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.
In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.
Is it possible to create confectionary products that are sustainable, guilt-free and delicious?
And how does potato starch fit into the conversation?
Guests:
Ria Tinga, Strategic Marketing Manager, Royal Avebe
Peter Feiken, Senior Account Manager Food, Royal Avebe - Vis mere
