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Food Matters Live Podcast

Food Matters Live Podcast

De: Food Matters Live
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Welcome to the Food Matters Live podcast – where we showcase the innovations, the big ideas, and the visionaries in the food industry.

We dig deep, we look to the future and the past, and we question everything we think we know about food.

Hit subscribe to make sure you never miss an episode.

And find out how you can join the conversation on our website foodmatterslive.com.







Food Matters Live 352159 Arte Comida y Vino Higiene y Vida Saludable
Episodios
  • 589: The next generation of sustainable protein

    589: The next generation of sustainable protein
    Dec 15 2025
    The next wave of protein innovation is here - and it looks nothing like the plant-based burgers that dominated the last five years.

    In this episode of the Food Matters Live podcast, recorded at our Ascot event in 2025, we explore two radically different approaches to meat alternatives.

    Mycelium fermentation that grows centimetre-length muscle-like fibres, requiring just four ingredients, and extremophilic micro algae that thrive at pH 1 without contamination or arable land.

    But our panel of experts also confront the hard numbers: with billions of chickens slaughtered annually and current meat consumption mathematically unsustainable by 2050, these innovations must need to achieve price parity, superior nutritional value, and genuine consumer acceptance to make a meaningful impact.
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    42 m
  • 588: Forecasting the future of flavour innovation

    588: Forecasting the future of flavour innovation
    Dec 8 2025
    What does the future hold for flavour innovation in the food sector?

    In this episode of the Food Matters Live podcast, recorded at our event in Dublin, five culinary innovators reveal which flavour trends are defining the 2020s - and which unexpected ingredients will reshape menus by 2030.

    The panel dissects everything from "borderless cuisine", to the relentless march of hot honey across every category.

    And what of plant-based meat alternatives? Some of our panel push back on products trying too hard to mimic meat.

    And could we be about to witness a turnaround in fortunes for the PR around MSG?

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    48 m
  • 587: The HFSS Challenge - Innovation, Consumer Reality and Industry Progress

    587: The HFSS Challenge - Innovation, Consumer Reality and Industry Progress
    Dec 1 2025
    Can you reformulate a product to reduce sodium by 25% without losing the rich savoury profile consumers expect? And even if you can, will shoppers actually buy it?

    The UK's high fat, salt and sugar (HFSS) regulations have sparked the biggest wave of reformulation the food industry has seen in decades - but success requires far more than technical prowess.

    In this episode of the Food Matters Live podcast, recorded at our Ascot event, three speakers reveal the complex reality of making food healthier while keeping consumers coming back for more.

    And there's another challenge: just as companies invest millions reformulating to current benchmarks, there are further changes in the works.

    How can industry maintain momentum when the regulatory goalposts keep moving, and 40% of shopping baskets still come from HFSS products?
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    45 m
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