Food Matters Live Podcast

There are many things that affect our mental and cognitive health, and increasingly what we eat and drink is gaining prominence in this area. The good news, is that we have some control over what we consumer, and for the food and drink industry, that creates an opportunity. Making products that can boost our mental and cognitive health, or slow any decline, are becoming more and more attractive. This episode of the Food Matters Live podcast was recorded live at the Food Matters Live Inspiring Nutrition event held in London in November 2023. Our panel discusses the role nutrition can play in our mental and cognitive health. They delve into the science around the gut-brain axis, the ingredients leading the way in supporting good mental health, and how all the research out there can be formulated into practical applications for consumers. Guests: Jackie Lynch, Founder, WellWellWell Nutrition Miriam Ferrer, Head of Product Development, Cambridge Nutraceuticals Piril Hepsomali, Lecturer in Psychology, University of Reading Marisa Poster, Co-Founder, PerfectTed

Palm oil is on everybody’s lips, not just metaphorically, but physically too. It is a hugely versatile ingredient and it is widely used in the food industry. It has so many properties that make it useful, including being an extremely efficient crop, which is why it is present in a huge array of products. The farming of palm oil has made the headlines because of links to deforestation and unsustainable farming practices — but does it have to be that way? In this episode of the Food Matters Live podcast, made in partnership with Daabon, we look at how palm oil can be produced sustainably. Daabon is a Colombian third generation family business dedicated to sustainable and organic palm oil. It has established themselves as a flagship example of how to grow, harvest process, and deliver fully traceable and sustainable palm oil ingredients that help local communities. In this episode we ask: is palm oil inherently bad? What will new EU regulations mean for the industry? And we will look at some of the practical applications of palm oil in food. Daabon The Grupo Daabon is a pioneer company, leader in the production of organic ingredients in South America. Its headquarters are located in Santa Marta, Colombia. This family-owned company was founded in 1914 and it employs over 3000 people and has presence in the 5 continents. The mission of the Grupo Daabon is to grow, transform and sell top quality organic products, based on a permanent research process framed within corporate policies that guarantee the wellbeing of our employees, the protection of the environment and the search for economic profitability. Guests: Manuel Davila, Managing Director Daabon UK and Daabon Europe Felipe Guerrero, Executive Vice President, Daabon Balachandar Selvamohan, Global Innovation Director, Daabon

Butchers shops, once a common sight in most towns and villages across Europe, are declining in number. The impact of that decline can be felt in communities throughout the continent, and it could also be impacting our diets too. On Allergen Awareness Week, and in partnership with Dutch Spices, we look at why butchers shops are disappearing, but also how that trend can be reversed. We delve into some of the methods butchers can use to get themselves fit for the future, and compete with the supermarkets. In the UK, we have seen a reduction in the number of butchers shops of more than 18 per cent in the last decade. It is around 16 per cent in the Netherlands, nearly 20 per cent in Belgium, and the list goes on. So, what is behind the decline? What is the impact on our diets and our communities? And what can be done to reverse it? Guests: Peter Curry, Managing Director, Gastrome Professional Ingredients Piet Buis, Business Unit Manager, Dutch Spices John West, award winning butcher, product development & innovation specialist About Dutch Spices Dutch Spices offers a wealth of tasty solutions like herb mixtures, marinades and sauces. It also specialises in developing seasonings and flavours that answer its customers’ specific wishes and develops new flavours especially for their products. Its specialists would be delighted to hear your requirements and preferences so they can offer you tailor-made advice. Dutch Spices only uses ingredients that comply with the most stringent allergen safety, vegan and halal guidelines.

Has there been a more challenging time for the global food system in modern times? It is difficult to argue against considering the amount of geopolitical turmoil and the growing climate crisis. Add into that, a growing population, and the scale of the challenge of keeping everyone fed is clear. But that is where innovation will be key. The global food system needs to keep innovating in order to meet the challenges it faces. Attend our Food Innovation, Nutrition and Sustainability events In this episode of the Food Matters Live Podcast, recorded live at the Sustainable Food Forum in London in September 2023, we shine a light on the innovators who are making a difference. Our panel is made up of innovators defining the future of food, covering a range of activities. Some are still embryonic, but all reflect a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food and drink. Guests: Matilde de las Rivas, Chief Technology Officer, Levprot Aurelia Greystroke, Chief Transformation Officer, Aleph Farms Farayde Fakhouri, Co-Founder, BIO2Coat

Few industries embrace new technology as readily as the food industry, so what does the future hold? In this episode of the Food Matters Live podcast, recorded live at the Sustainable Food Forum held in London in September 2023, we ask a panel of experts to answer that question. They explore the latest ground-breaking technological developments in food processing, and delve into the potential impact of robotics and AI on the food industry as a whole. Attend our Tastes of Better events in Ascot, Manchester and Dublin What will their impact be on the next generation of ingredients and products? And can we protect our food supply chain with precision fermentation and lab-grown meat? Guests: John Casey, Chief Manufacturing and Supply Chain Officer, Nuritas Annette Granéli, CEO & Co-Founder, Green-On Stephan Verdier, VP Research & Innovation, Solvay Aroma Alessio D'Antino, Founder & CEO, Forward Fooding

From the first apple orchards, to its resurgence in modern craft cideries, cider’s history is a story of innovation, tradition, and deep connection to the land. But it is not just a tale of apples and fermentation. It is a journey that has shaped communities, cultures, and the way we raise a glass to celebrate life's moments. It is also a tale of adaptation, with cider evolving alongside the changing tastes and technology of today’s modern world. So, in this episode of the Food Matters Live podcast, we uncover the twists and turns in cider's evolution, and explore the fascinating interplay between nature, science, and craftsmanship, that transformed the humble apple into a timeless libation Guest: Jane Peyton, Drinks educator, broadcaster and the UK’s first Pommelier (cider sommelier)

When we think about sustainable nutrition, many of us will think about plant-based eating. There is no doubt that switching to a plant-based diet helps the sustainability cause in multiple ways, but the bigger picture is far more nuanced than that. Every consumer, ingredient, product and brand has their own context, which makes generalising about environmental impact very difficult. In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in 2023, we look at how some of the complexities in this area might be addressed. Attend our Sustainability events in April Our panel discusses consumer demands, legislation, and labeling. They unpick the food industry’s role in climate commitments, the nuances of communicating effectively with consumers in this area, and how to avoid unintentional greenwashing. Guests: Emma Piercy, Head of Climate Change and Energy Policy, Food and Drink Federation Lucy Williamson, Award Winning Nutritionist, Lucy Williamson Nutrition Fay Cooke, Chief Impact and Financial Officer, Yeo Valley Lee Holdstock, Trade Relations Manager, Soil Association

Packaging has a huge role to play in making the global food system more sustainable. The materials we use to transport, store and market our food are a key part of the conversation when it comes to increasing sustainability in the sector. There is a demand for more responsible food packaging solutions across the value chain as pressure mounts from both regulators and consumers. But, the move towards more sustainable packaging is not always an easy, or straight forward, one. In this episode of the Food Matters Live Podcast, recorded live at our Sustainable Food Forum held in London in September 2023, we look at some of the innovations helping the industry on that journey. Our panel discusses how the industry is collaborating to create a sustainable packaging system, new eco-friendly materials and innovative packaging technologies, and the relationship between sustainable food packaging and food formulation. Guests: Paul Collins, Vice President Sustainabilty, Huhtamäki Hoa Doan, Head of Impact, Notpla Paloma Lopez, Co-Founder and CEO, Future Fit Foods

Producing a new food product, bringing it to market, and then successfully selling it, is no easy task. It is difficult to get an exact figure, but most research indicates that at least half of new products fail within a year of launching. It is no surprise when you consider just how competitive the food industry is - in the UK, it is the largest manufacturing sector. Taking all of that into account, getting your new product “just right” is a challenge that requires skill, knowledge, and in most cases, deep category expertise and experience. In this episode of the Food Matters Live podcast, made in partnership with IFF, we look at some of the ways companies can achieve that ultimate aim of producing a product that consumers actually want to buy. It is a form of art, but with a healthy dose of science, crucially, everything we talk about in the podcast is underpinned by solid insights and a wealth of experience. So, how do you go about finding out what customers really want? How do you get a deeper understanding of their short, mid, and long-term concerns? And how do you use all of that information to successfully develop a new product? Guests: Matthew Stokes, Design Director for Northern Europe, IFF Laurent Venzi, North Europe Sales Leader, IFF

Nutraceuticals are big business, but what is in store for this dynamic and competitive market in 2024 and beyond? There is no doubt that demand for these products is growing, and consumers are more knowledgeable than ever. But with greater awareness and increased understanding, comes greater skepticism, meaning the science has to be water-tight. In this episode of the Food Matters Live podcast, recording live at our Inspiring Nutrition Event in London in November 2023, we ask an expert panel to forecast where the nutraceuticals market is heading. They delve into the latest science, forecast the types of supplements we will be seeing on our shelves over the next year and beyond, and discuss the importance of effective communication and labeling. Guests: Alex Glover, R&D Nutrition Development Lead, Holland & Barrett Miriam Ferrer, Head of Product Development, Cambridge Nutraceuticals Phil Beard, Speaker, Nutritionist and Senior Nutrition Trainer, Viridian Nutrition Esther Mills-Roberts, Director of Communications, HFMA

What role can new developments in ingredients play in moving us towards a more sustainable global food system? As food companies move towards a more circular, less wasteful model, how important will ingredient innovation be? In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in London, we try to answer those questions. Attend our Sustainability events in April Experts and innovators explore the pipeline of emerging sustainable ingredient development, which will shape the future of food. They also delve into the potential of up-cycling waste products into new ingredients and foods. Guests: Carl Jones, Plant Sciences Director, Mars Advanced Research Institute Zbigniew Lewicki, Chief R&D and Sustainability Officer, formerly Unilever and Pepsi-Lipton Eve Martinet-Bareau, Global Innovation Program Director, IFF

The gut microbiome is one of the hot topics on the lips of nutritionists, dietitians, and the food industry as a whole. But are consumers keeping up with an area of understanding that is moving at such speed? From probiotics, prebiotics, postbiotics, to the impact of artificial sweeteners on the mind-gut connection, there is a lot to get your head around. In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in November 2023, we delve into this dynamic market. Our panel moves beyond the buzzwords and discusses the opportunities and the pitfalls of a still evolving market, and which ingredients are driving this area forward. This session was titled: "Staying ahead of the cutting-edge gut microbiome market." Host: Alex Ruani, UCL Doctoral Research and Chief Science Educator, The Health Sciences Academy Guests: Emily Leeming, Registered Dietitian and Nutrition Scientist, King's College London Jon Walsh, Founder and CEO, Bio & Me Susan Gafsen, Director and Founder, Pep & Lekker

There are multiple challenges facing the global food system, so how can we go about changing it to overcome them? It is projected that the system will need to feed nearly 10 billion people by 2050, a big enough challenge in itself. But when you combine that with protecting the planet and building more resilience, it becomes and even more daunting task. In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in September 2023, we do our best to find some answers. How must the global food system needs to change to meet the challenges of a growing population, whilst simultaneously protecting the planet? And how do we build more resilience into the system, making sure all of us have access to a healthy, affordable, and environmentally-friendly diet? Guests: Jonathon Porritt, Environmental Campaigner Marjolein Brasz, CEO, Foodvalley NL Dr Helen Harwatt, Senior Research Fellow, Chatham House Angela Francis, Chief Advisor Economics and Economic Development, WWF

Traditionally used to make products like vitamins, precision fermentation has been gaining popularity as an alternative way to produce dairy. It harnesses the power of microorganisms and can be used to make all sorts of products like milk, cheese, yoghurt and more. It is a technology that could transform the way we understand animal-free dairy. And with the dairy industry expected to grow by around $300 billion by 2028, according to Statistica, could precision fermentation serve as a sustainable solution to meeting future demand? In this episode of the Food Matters Live podcast, we look at how precision fermentation works, the benefits and challenges of using the technology, and look at what the future might hold for it. Guests: Garrett Broad, Associate Professor of Communication Studies, Rowan University Oscar Zollman Thomas, Analyst, Formo

Personalised nutrition is big business, and it is forecast to get even bigger in the coming years. Some estimate that the sector will be worth between $15-$25bn before the end of the decade. So what are the opportunities? What is getting people exciting? And how can the food industry capitalise on this growing market? This episode of the Food Matters Live podcast was recorded live at our Inspiring Nutrition event, held in London in November 2023. Our panel reflects on why personalised nutrition has gained so much momentum in recent years, the products which are leading the way, and key lessons for companies looking to enter this space. Host: Alex Ruani, Chief Science Educator, The Health Sciences Academy Guests: Mariette Abrahams, CEO and Founder, Qina Stacey Lockyer, Senior Nutrition Scientist, British Nutrition Foundation Vimal Karani, Professor in Nutrigenetics and Nutrigenomics, University of Reading

For about a century we have been fortifying some of our foods. It has been seen as a powerful tool in the world of nutrition, where essential vitamins, minerals, and nutrients are added to foods to improve their nutritional value. It is a strategy that has the potential to address global health challenges, from vitamin deficiencies to other public health concerns. And still, there are new developments happening today. In the UK, the Government wants to add folic acid to some types of wheat with the aim of reducing birth defects in babies. But how effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods? Guest: Dr Carrie Ruxton, dietitian and health writer

There is no doubt that a shift towards healthier and more sustainable diets presents enormous opportunities for the food industry. But it also throws up a whole host of challenges, many of which the sector is grappling with right now. Although more of us are seeking alternative food products, sometimes the alternatives being offered either don't quite fit the bill, or they will take a while to become established. There are, of course, many fantastic alternatives that are already satisfying consumers all around the world, but there is more work to be done. This episode of the Food Matters Live podcast was recorded at our Sustainable Food Forum in London in September 2023. The panel discussion was titled: "We become what we eat, and so does the planet: changing global diets." Our guests discuss some of the key questions facing the industry, such as: Are consumers ready for a new source of food? How willing are they to make dietary changes? And how do we transition to more sustainable diets? Guests: Jenny Arthur, Head of Cool Food Membership Development, World Resources Institute Edwin Bark, Senior Vice President, Redefine Meat Fabrice DeClerk, Science Director, EAT Ndidi Okonkwo Nwuneli, Co-Founder and Executive Chair, Sahel Consulting Agriculture & Nutrition Paloma Lopez, Co-Founder and CEO, Future Fit Foods

In this episode of the Food Matters Live podcast, we focus on the role innovation in ingredients has to play in creating a more sustainable global food system. The demand for plant based and vegan ingredients is soaring globally as consumers become ever more health and environmentally conscious in their food and lifestyle choices. Manufacturers are incorporating new ingredients into their food portfolios to meet this demand. So, how can we accelerate ingredient innovation? And will these new ingredients meet the need for improved flavours, textures and greater nutritional value? This episode was recorded live at the Food Matters Live Sustainable Food in London in September 2023. Guests: Shayna Fertig, Senior Advisor to the President, The Good Food Institute Gil Horsky, Founding Partner, FLORA Ventures Wouter Zwagemakers, Chief Commercial Officer, The Seaweed Company

In this episode of the Food Matters Live podcast, we explore the nutritional powerhouses that are blueberries. Aside from being delicious, it is claimed blueberries pack an incredible punch when it comes to promoting our well-being. They are bursting with antioxidants, vitamins, and fibre, and the potential health benefits of these small but mighty berries have been jumped on by food producers and news editors hungry for a juicy headline for some time. As well as claims about supporting our overall health, it is suggested they might also play a role in the prevention of disease and illness. But, what does the science say? Guest: Dr Jose Lara Gallegos, Senior Lecturer in Human Nutrition, Northumbria University

Sustainability is a huge concern for the food industry, it is fair to say it has moved well beyond being a buzz word. But to what extent do sustainability, a healthy diet and affordability matter to consumers? It is an important question to explore, and one that throws up a whole host of additional questions. In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum event in London, we delve into those questions. Consumer food choices are influenced by what is available, affordable and accessible. So, how can the food industry collaborate to help consumers eat more sustainably? What is required to bring this transformation about? Where are the opportunities and who is going to make this change happen? Guests: Fabia Bromovsky, Strategic Advisor, Sustainable Food Trust Alex Smith, Founder & CEO, Alara Wholefoods Ann Trevenen-Jones, Lead: Food Systems Governance, GAIN Andy Shovel, Managing Director, THIS