Episodios

  • 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
  • 568: Sustainable proteins - how do we take the next leap forward?

    568: Sustainable proteins - how do we take the next leap forward?
    Jul 21 2025
    What are the real barriers preventing sustainable proteins from achieving mass market penetration?

    Innovation continues to accelerate in this space, but there are still challenges around mainstream consumer acceptance.

    In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the complex landscape of sustainable protein adoption.

    From contract catering to retail dairy, our guests reveal the practical realities of introducing alternative proteins into established food systems.

    One of the key issues is, although consumers express interest in sustainable options, trust remains the primary barrier to adoption.

    Our guests share real-world examples of successful protein innovations, and discuss how major food service providers are integrating carbon footprint data into menu development.
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    37 m
  • 567: HFSS: Balancing taste, health, and compliance

    567: HFSS: Balancing taste, health, and compliance
    Jul 14 2025
    We know that HFSS (foods that are high in fat, salt and sugar) regulations are reshaping how food manufacturers approach product development, marketing, and consumer engagement.

    With advertising restrictions coming into force and complex compliance requirements, the industry faces unprecedented challenges in navigating this regulatory landscape.

    So how do we balance nutritional reformulation with consumer taste preferences while staying compliant with evolving HFSS policies?

    It's a complex challenge but one that's becoming increasingly critical as the October 2025 deadline approaches.

    Are panel of experts discuss reformulation and innovation challenges, legal compliance and enforcement, and how different stakeholders are working together to navigate HFSS requirements.
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    35 m
  • 566: How accelerated product development is reshaping the food industry

    566: How accelerated product development is reshaping the food industry
    Jul 7 2025
    The food industry is experiencing a fundamental shift toward accelerated product life cycles, where limited editions and seasonal launches are becoming the norm. So what does this mean for manufacturers?

    In this episode of the Food Matters Live podcast, made in partnership with AGRANA, we explore how the food industry is adapting to an era where the "need for new" is driving new product development.

    Of course, this creates operational challenges – from sourcing raw materials to developing formulations that hit the right flavour and texture notes. But it also creates great opportunity to develop products that really stand out and push the innovation boundaries.

    Our guests from AGRANA’s Fruit segment share the reality of modern product development, where global networks must spot emerging trends early while local expertise tailors solutions to specific markets.

    They reveal how preparation specialists are becoming the unsung heroes of this acceleration, providing the solutions that allow brands to diversify their portfolios quickly.

    AGRANA

    The AGRANA Group is a listed, global corporation that specializes in creating industrial products from agricultural commodities – fruit, starch and sugar with 49 production sites worldwide.

    AGRANA’s global fruit business offers a wide range of creative and innovative solutions for the food and beverage industry. The product range includes fruit preparations, brown flavour preparations, preparations with inclusions, cereals, grains & seeds, savoury preparations, sauces & toppings, syrups & smoothie bases, and frozen fruits. These solutions are to be used in dairy, ice cream, bakery, food service and beverage industries.

    They have a truly global presence in this business segment with 23 production sites on all continents. AGRANA’s product development work incorporates the latest global consumer and health trends.

    Guests:
    Dieter Cendon, Global Product Portfolio Manager, AGRANA
    And Melanie Sturm, Global Marketing Manager, AGRANA
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    35 m
  • 565: Active nutrition - different strategies for different generations

    565: Active nutrition - different strategies for different generations
    Jun 30 2025
    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
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    20 m
  • 564: From rocket stoves to regenerative farming: Real stories of sustainability

    564: From rocket stoves to regenerative farming: Real stories of sustainability
    Jun 23 2025
    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.
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    34 m
  • 563: What’s shaping the active nutrition sector? From the lab to the track

    563: What’s shaping the active nutrition sector? From the lab to the track
    Jun 16 2025
    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.
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    33 m
  • 561: What’s overhyped or underestimated in food NPD trends?

    561: What’s overhyped or underestimated in food NPD trends?
    Jun 9 2025
    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?
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    56 m