Episodios

  • 576: The ultra-processed food debate - beyond the noise

    576: The ultra-processed food debate - beyond the noise
    Sep 15 2025
    Why has the ultra-processed food (UPF) debate reached fever pitch, yet seems stuck in an endless loop of confusion?

    Despite evolving beyond its initial black-and-white framing, the conversation continues to generate more heat than light. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, our expert panel cuts through the misinformation to explore what's really driving public concern about food processing.

    From the challenges of science-led communication in an influencer-dominated landscape, to exploring why the NOVA classification system struggles with nuance, our guests reveal the practical realities facing both consumers and food manufacturers.

    The panel also tackles the emerging disruption of GLP-1 drugs and their potential to reshape food consumption patterns, questions whether retailers have gone too far with ingredient reduction, and explores why default healthy options at accessible price points might be the only equitable solution.
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    49 m
  • 575: Evolving consumer demands - how food manufacturers are responding

    575: Evolving consumer demands - how food manufacturers are responding
    Sep 8 2025
    Whether it is health, sustainability, cost, or even the changes brought about by the big increase in GLP-1 treatments, the way we eat is evolving.

    Consumer behaviours are shifting, and what motivates people in their food choices is encouraging food manufacturers to think about their approach to nutrition.

    In this episode of the Food Matters Live podcast, made in partnership with BENEO and KREGLINGER , we unpack this evolving food landscape and how food manufacturers are facing up to the challenges and opportunities it presents.

    As we see consumers who are increasingly health-conscious, sustainability-minded, and looking for products that live up to their expectations around taste and texture, how is the industry responding?

    We delve into the crucial role plant-based proteins are playing in this new world, in particular faba bean products, as well as addressing issues such as supply, pricing and shifting consumer priorities.

    BENEO and KREGLINGER will be appearing at the Food Matters Live event in Ascot on October 8th and 9th.

    BENEO

    BENEO is your global partner in catering to the latest trends and developments in the food and feed industry. They aim to contribute to better nutrition and health. And with local branches all over the world, you always have a competent expert to talk to. Consumers actively choose foods that contribute to their well-being. Even more, products that match their individual lifestyles are on trend. As the demand for convenient and easy to prepare food continues, the expectations on nutrition also continue to grow. To name just a few, these include the reduction of sugar and fat without compromising on taste and texture, increased dietary fibre intake, plus a need for healthier weight and energy management. Meet Beneo in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.

    KREGLINGER

    KREGLINGER SPECIALTIES offers an abundance of expertise in the sales, marketing, and distribution of specialty ingredients for the Food and Beverage Industry. Our ingredient portfolio comprises of clean label, functional ingredients which provide our customers with innovative, unique solutions with which to address the very latest trends and demands: sugar, fat and calorie reduction; Fibre Enrichment; Natural and Organic; Clean Label; and Health and Nutrition. Our aim is to develop productive partnerships with our customers, tailored to the individual customer requirements. Meet KREGLINGER in Ascot to discover their ingredient solutions in their technical tasting and insight sessions.
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    28 m
  • 574: The GLP-1 challenge and opportunity

    574: The GLP-1 challenge and opportunity
    Sep 1 2025
    Food manufacturers are confronting a significant challenge that has the potential to transform the entire sector.

    The catalyst is GLP-1 medications, better known as weight-loss drugs.

    The surge in popularity of these treatments is forcing food companies to wrestle with entirely new consumer expectations.

    In this episode of the Food Matters Live podcast, made in partnership with IFF, we ask: how do you develop products for people whose fundamental relationship with eating has been altered?

    This extends beyond just current users of the medication, it encompasses those contemplating treatment, people who have discontinued it, and even people for whom the wider discussion has shifted their perspective on taste, texture and nutrition.

    GLP-1 treatments present manufacturers with both substantial product development challenges and remarkable possibilities.

    IFF

    IFF (NYSE: IFF) makes joy through science, creativity and heart. As the global leader in flavours, fragrances, food ingredients, health and biosciences, they deliver groundbreaking, sustainable innovations that elevate everyday products—advancing wellness, delighting the senses and enhancing the human experience. Learn more at iff.com, LinkedIn, Instagram and Facebook.
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    26 m
  • 573: Plant-based oils: the future of sustainable food?

    573: Plant-based oils: the future of sustainable food?
    Aug 26 2025
    How can plant-based oils help solve some of the food industry's biggest challenges?

    From reducing greenhouse gas emissions to cutting costs, while maintaining great taste, plant-based oils are emerging as a powerful solution for manufacturers facing mounting pressure to deliver sustainable, affordable, and delicious products.

    But with concerns around deforestation and responsible sourcing, how do we harness their benefits without causing more harm?

    In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore how innovative plant-based oil technologies are transforming everything from butter and dairy alternatives to chocolate and hybrid meats.

    We dive deep into Life Cycle Assessment tools, that help customers reduce their carbon footprint, discover how removing the "mediator" (livestock) can dramatically cut emissions, and tackle the complex conversation around palm oil.

    Our guests share real-world examples of how these solutions are helping manufacturers balance competing demands: delivering better taste, better health, better sustainability, and better costs all at once.

    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 and discussing solutions to real-world challenges around functionality, sustainability, and cost optimization.
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    31 m
  • 572: Navigating the future of food regulation

    572: Navigating the future of food regulation
    Aug 18 2025
    Since Brexit, food manufacturers face an unprecedented challenge: navigating two completely different regulatory systems that are rapidly diverging from each other.

    In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, Camden BRI's Regulatory Affairs Manager, Sharon Morey, reveals why trying to predict what regulatory changes are on the horizon has become more critical - and more difficult - than ever before.

    From the "crystal ball problem" of predicting regulatory changes, to the practical realities of managing dual UK-EU compliance, she explores the regulatory minefield facing today's food industry.

    Sharon reveals why there's "no such thing as a natural alternative" to food additives, shares updates on long-awaited CBD authorisations, and explains how sustainability legislation is reshaping everything from packaging to environmental claims.
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    27 m
  • 571: Fibre - the 'guilt-free carb' we're refusing to eat

    571: Fibre - the 'guilt-free carb' we're refusing to eat
    Aug 10 2025
    What are the real barriers preventing fibre from achieving meaningful integration into our daily diets?

    Only 10% of the UK population meets daily fibre requirements, yet innovation continues to accelerate in this space.

    In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores why fibre could finally be having its moment.

    From technical formulation challenges to consumer perception issues, our guests reveal the practical realities of bringing high-fibre products to market.

    They also share successful case studies from Danish whole grain partnerships and innovative school breakfast programmes - showing widespread adoption is possible.
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    41 m
  • 570: Gut health goes mainstream - what's behind the boom?

    570: Gut health goes mainstream - what's behind the boom?
    Aug 3 2025
    Why has gut health become a mainstream conversation, and what are the real barriers to bringing innovative gut health products to market?

    Research into gut health has exploded over the past 10-15 years, with consumers increasingly seeking functional foods that deliver benefits beyond basic nutrition.

    In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the driving forces behind gut health's rise to prominence.

    From baby food to kefir, they reveal how traditional products are being reimagined with cutting-edge science around probiotics, prebiotics and postbiotics.

    They also share real-world challenges around regulatory restrictions, the complexity of culture communities in fermented products, and the ongoing quest to make fibre more appealing to UK consumers.
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    31 m
  • 569: The new sweet spot: rethinking sugar reduction

    569: The new sweet spot: rethinking sugar reduction
    Jul 28 2025
    Sugar reduction is reshaping how food manufacturers approach product development, but how do you go about balancing health with taste preferences?

    With health consciousness rising and regulatory pressure mounting, the industry faces unprecedented challenges.

    The demand is clear, with over a third of European consumers actively buying more reduced or no added sugar products.

    In this episode of the Food Matters Live podcast, made in partnership with Ingredion, we explore the evolving sweetener landscape and discover how manufacturers are rising to meet consumer expectations without compromising on taste.

    We delve into the science of sweetener development, the importance of clean label formulations, and the complex regulatory environment that's reshaping product development strategies.

    From stevia innovations to texture solutions, our expert guests reveal how successful sugar reduction requires a holistic approach that considers the entire recipe – not just the sweetening component.

    Ingredion will be appearing at the Food Matters Live events in Rotterdam 23-24 September and Ascot 8-9 October.

    Ingredion

    Ingredion Incorporated, headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in nearly 120 countries. With 2024 annual net sales of approximately $7.4 billion, the Company turns grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets. With Ingredion Idea Labs® innovation centers located around the world and more than 11,000 employees, the Company co-creates with customers and fulfills its purpose of bringing the potential of people, nature, and technology together to make life better.
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    32 m