Food Matters Live Podcast Food Matters Live

Confectionary is big business. The global market is worth over a trillion US dollars and all the forecasts suggest that figure is set to continue rising.

But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out.

In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns.

Is it possible to create confectionary products that are sustainable, guilt-free and delicious?

And how does potato starch fit into the conversation?

Guests:
Ria Tinga, Strategic Marketing Manager, Royal Avebe
Peter Feiken, Senior Account Manager Food, Royal Avebe

There are many challenges facing the food industry at the moment, and those challenges are being faced by all of us, farmers, producers, manufacturers, retailers and consumers.

Consumers in particular, are increasingly concerned with a rising cost of living, their overall health, as well as sustainability and climate change.

In this episode of the Food Matters Live podcast, made in partnership with Azelis UK Food and Nutrition, we look at how the food industry can address these concerns, and support consumers whilst continuing to feed a growing population.

It is a challenge, but every challenge presents an opportunity.

We look at the latest trends, the differences and similarities between working with a start-up and a multi-national, and learn all about the new product development journey.

Meet the Azelis team at the Food Matters Live Tastes of Better event

Charles Hawley, Managing Director, Azelis UK and Ireland
Mandy Hogben, Senior Sales Manager, Azelis Food and Nutrition
Joe Yeates, Business Manager, Azelis Food and Nutrition UK and Ireland
Alie Coppolella, Market Manager, Azelis Food and Nutrition UK and Ireland

Looking after crops and maintaining a resilient food supply is as important now as it has ever been.

But the challenges farmers are facing are growing, from inflation to a growing population and climate change - and all with sustainable agriculture front of mind.

In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we explore the role biopesticides could play in helping to ease some of the pressure on our food producers.

Biopesticides are pesticides produced using naturally occurring substances such as plants, microbes, or biochemicals. 

They offer opportunities for protecting crops from pests and diseases and have a more favourable toxicological safety profile compared to conventional pesticides.

In many parts of the world, they are widely used and new products can make it to market within a couple of years. In Europe, things are moving, but much more slowly.

The question is: is Europe playing catch-up?

This episode looks at how biopesticides are currently being used in Europe, how they might be used in future, and whether or not current regulations are in need of a shake-up.

Guest:
Olivier de Matos, Director General, CropLife Europe

What are the innovations that will shape our culinary experiences over the next decade or so?

It is exciting to think about some of the things we may be seeing on our plates in the years ahead, but the really interesting aspect is what influences those trends.

In this episode, recorded live at the Food Matters Live Tastes of Better event in Ascot in April 2024, we ask the experts where we might be heading, and which factors may be taking us there.

How will an increased interest in sustainability, provenance, and cultural diversity impact our culinary experiences if the future?

We also ask them to reflect on some trends from the past, which have stood the test of time, and which have fallen by the wayside?

It is a journey from the past to the present and beyond, that left our live audience licking their lips.

Juliane Caillouette-Noble Managing Director, Sustainable Restaurant Association
Jamie Robinson Executive Chef, Tesco
Tim Sheed Head Chef, 1215 Restaurant at Fairmont Windsor Park
Stephen Humphries Executive Development Chef, Vacherin
Chris Baber Chef and Author, Content Creator

How can the food sector go about achieving its sustainability goals? It's a big question, but one that is increasingly pressing.

Sustainability has been a hot topic in the food sector for many years, and whilst consumers might try to make more sustainable choices, often it's the parts of the food production system they do not see that are the most energy intensive.

In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we take a look at some of the solutions that could make a real difference.

The food industry is making great efforts to reduce things like CO2 emissions and water wastage, but it is a big challenges, and most would agree that it requires a joined-up, cohesive effort to really make the changes needed.

One of the answers for food manufacturers could be Tetra Pak's new Factory Sustainable Solutions.

It is all about moving away from a piecemeal approach to sustainability, looking at a factory's sustainability credentials as a whole.

In this episode we find out more about how it works, who it is appropriate for, and where the biggest wins might be.

Guests:
Nicole Uvenbeck, Director of Factory Sustainable Solutions, Tetra Pak

There seems to be little doubt that AI and other new technologies are going to play a big role in many aspects of our lives, but what will their role be in food?

New product development, production processes and food formulation could all be impacted by technological advances.

The potential, is that some of the big questions the food industry is facing could be solved using AI.

The concern, if there is one, is that the human element is sidelined by a rush to robots.

As with most things, the truth is likely to lay somewhere between those two extremes, but there can be little doubt that we are on the cusp of a significant moment.

In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we explore this fascinating subject.

What is the potential for food companies to leverage AI and new technologies to accelerate product development, could we see the design of more nutritious foods and ingredients, and how do we mitigate the challenges associated with the application of AI in the food space?

Guests:
Sterling Crew President, Institute of Food Science and Technology
Carolina Pinto Thematic Analyst, GlobalData
Geraldine Gilbert Principal Strategist – Food & Sustainable Nutrition, Forum for the Future
Bernhard Strauss Director of Research, Camrosh Limited
Peter Noy Associate Director, Food Systems Institute at the University of Nottingham