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.
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And find out how you can join the conversation on our website https://www.foodmatterslive.com.
The top sustainability trends in ingredient developments
What role can new developments in ingredients play in moving us towards a more sustainable global food system?
As food companies move towards a more circular, less wasteful model, how important will ingredient innovation be?
In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in London, we try to answer those questions.
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Experts and innovators explore the pipeline of emerging sustainable ingredient development, which will shape the future of food.
They also delve into the potential of up-cycling waste products into new ingredients and foods.
Carl Jones, Plant Sciences Director, Mars Advanced Research Institute
Zbigniew Lewicki, Chief R&D and Sustainability Officer, formerly Unilever and Pepsi-Lipton
Eve Martinet-Bareau, Global Innovation Program Director, IFF
How to stay ahead in the gut microbiome market
The gut microbiome is one of the hot topics on the lips of nutritionists, dietitians, and the food industry as a whole.
But are consumers keeping up with an area of understanding that is moving at such speed?
From probiotics, prebiotics, postbiotics, to the impact of artificial sweeteners on the mind-gut connection, there is a lot to get your head around.
In this episode of the Food Matters Live podcast, recorded live at our Inspiring Nutrition event in London in November 2023, we delve into this dynamic market.
Our panel moves beyond the buzzwords and discusses the opportunities and the pitfalls of a still evolving market, and which ingredients are driving this area forward.
This session was titled: "Staying ahead of the cutting-edge gut microbiome market."
Alex Ruani, UCL Doctoral Research and Chief Science Educator, The Health Sciences Academy
Emily Leeming, Registered Dietitian and Nutrition Scientist, King's College London
Jon Walsh, Founder and CEO, Bio & Me
Susan Gafsen, Director and Founder, Pep & Lekker
Transforming the global food production system
There are multiple challenges facing the global food system, so how can we go about changing it to overcome them?
It is projected that the system will need to feed nearly 10 billion people by 2050, a big enough challenge in itself.
But when you combine that with protecting the planet and building more resilience, it becomes and even more daunting task.
In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum in September 2023, we do our best to find some answers.
How must the global food system needs to change to meet the challenges of a growing population, whilst simultaneously protecting the planet?
And how do we build more resilience into the system, making sure all of us have access to a healthy, affordable, and environmentally-friendly diet?
Jonathon Porritt, Environmental Campaigner
Marjolein Brasz, CEO, Foodvalley NL
Dr Helen Harwatt, Senior Research Fellow, Chatham House
Angela Francis, Chief Advisor Economics and Economic Development, WWF
Precision fermentation and animal-free dairy
Traditionally used to make products like vitamins, precision fermentation has been gaining popularity as an alternative way to produce dairy.
It harnesses the power of microorganisms and can be used to make all sorts of products like milk, cheese, yoghurt and more.
It is a technology that could transform the way we understand animal-free dairy.
And with the dairy industry expected to grow by around $300 billion by 2028, according to Statistica, could precision fermentation serve as a sustainable solution to meeting future demand?
In this episode of the Food Matters Live podcast, we look at how precision fermentation works, the benefits and challenges of using the technology, and look at what the future might hold for it.
Garrett Broad, Associate Professor of Communication Studies, Rowan University
Oscar Zollman Thomas, Analyst, Formo
The big questions about fortification
For about a century we have been fortifying some of our foods.
It has been seen as a powerful tool in the world of nutrition, where essential vitamins, minerals, and nutrients are added to foods to improve their nutritional value.
It is a strategy that has the potential to address global health challenges, from vitamin deficiencies to other public health concerns.
And still, there are new developments happening today.
In the UK, the Government wants to add folic acid to some types of wheat with the aim of reducing birth defects in babies.
But how effective is fortification? Who should decide which foods are fortified and with what? And what does the future hold for fortified foods?
Dr Carrie Ruxton, dietitian and health writer
We become what we eat, and so does the planet
There is no doubt that a shift towards healthier and more sustainable diets presents enormous opportunities for the food industry.
But it also throws up a whole host of challenges, many of which the sector is grappling with right now.
Although more of us are seeking alternative food products, sometimes the alternatives being offered either don't quite fit the bill, or they will take a while to become established.
There are, of course, many fantastic alternatives that are already satisfying consumers all around the world, but there is more work to be done.
This episode of the Food Matters Live podcast was recorded at our Sustainable Food Forum in London in September 2023.
The panel discussion was titled: "We become what we eat, and so does the planet: changing global diets."
Our guests discuss some of the key questions facing the industry, such as: Are consumers ready for a new source of food? How willing are they to make dietary changes? And how do we transition to more sustainable diets?
Jenny Arthur, Head of Cool Food Membership Development, World Resources Institute
Edwin Bark, Senior Vice President, Redefine Meat
Fabrice DeClerk, Science Director, EAT
Ndidi Okonkwo Nwuneli, Co-Founder and Executive Chair, Sahel Consulting Agriculture & Nutrition
Paloma Lopez, Co-Founder and CEO, Future Fit Foods
Great insights from the food industry
Great podcast, offering a wide breadth of insights into the food industry.
Making Data Sexy
Great episode on product data with brilliant panel. Loved Dan Sands- “it’s all about trust”! So true! Would like to see him become a regular guest.