Episodios

  • 555: Regenerative farming: The power of partnerships

    555: Regenerative farming: The power of partnerships
    Apr 28 2025
    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
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    30 m
  • 554: Sustainable nutrition - plant-based and beyond

    554: Sustainable nutrition - plant-based and beyond
    Apr 22 2025
    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
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    45 m
  • 553: Is fermentation the secret weapon in a shifting food landscape?

    553: Is fermentation the secret weapon in a shifting food landscape?
    Apr 14 2025
    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
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    36 m
  • 552: The power of knowledge in food and drink NPD

    552: The power of knowledge in food and drink NPD
    Apr 7 2025
    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
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    55 m
  • 551: Navigating science-based sustainability targets

    551: Navigating science-based sustainability targets
    Mar 31 2025
    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.
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    32 m
  • 550: From insights to impact - driving innovation in the food industry

    550: From insights to impact - driving innovation in the food industry
    Mar 24 2025
    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
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    30 m
  • 549: Is the food industry embracing regenerative agriculture?

    549: Is the food industry embracing regenerative agriculture?
    Mar 17 2025
    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
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    28 m
  • 548: Navigating deforestation regulation: The challenges and opportunities

    548: Navigating deforestation regulation: The challenges and opportunities
    Mar 10 2025
    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
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    43 m
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