Food Matters Live Podcast Food Matters Live

For many decades starch has been a backbone of the modern food industry, used in food production for a variety of purposes.

It is versatile, easy to mix, and can enhance the overall experience of a product.

In this episode, made in partnership with Royal Avebe, we delve into the role this incredible ingredient has traditionally played in the food industry, as well as discovering some of the innovative ways it is helping to shape the food industry of the future. 

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Avebe has been involved in the production of potato starch for more than 100 years, bringing an unrivalled level of expertise.

So, how does starch fit into a world that is shifting towards plant-based and protein-rich diets?

What impact will the rising cost of living have on the use of starch in the industry?

And, how does starch fit into the sustainability ambitions of consumers and producers?

Royal Avebe

Royal Avebe is a market-oriented cooperative of starch potato growers with a great heritage.

They take responsibility for the whole process, from crop to shop and have been doing so since 1919. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients. 

From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.

Guests:
Meleknur Tüzün, Global Segment Manager, Royal Avebe
Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe

There are many things that affect our mental and cognitive health, and increasingly what we eat and drink is gaining prominence in this area.

The good news, is that we have some control over what we consumer, and for the food and drink industry, that creates an opportunity.

Making products that can boost our mental and cognitive health, or slow any decline, are becoming more and more attractive.

This episode of the Food Matters Live podcast was recorded live at the Food Matters Live Inspiring Nutrition event held in London in November 2023.

Our panel discusses the role nutrition can play in our mental and cognitive health.

They delve into the science around the gut-brain axis, the ingredients leading the way in supporting good mental health, and how all the research out there can be formulated into practical applications for consumers.

Guests:
Jackie Lynch, Founder, WellWellWell Nutrition
Miriam Ferrer, Head of Product Development, Cambridge Nutraceuticals
Piril Hepsomali, Lecturer in Psychology, University of Reading
Marisa Poster, Co-Founder, PerfectTed

Palm oil is on everybody’s lips, not just metaphorically, but physically too.

It is a hugely versatile ingredient and it is widely used in the food industry.

It has so many properties that make it useful, including being an extremely efficient crop, which is why it is present in a huge array of products.

The farming of palm oil has made the headlines because of links to deforestation and unsustainable farming practices — but does it have to be that way? 

In this episode of the Food Matters Live podcast, made in partnership with Daabon, we look at how palm oil can be produced sustainably.

Daabon is a Colombian third generation family business dedicated to sustainable and organic palm oil.

It has established themselves as a flagship example of how to grow, harvest process, and deliver fully traceable and sustainable palm oil ingredients that help local communities.

In this episode we ask: is palm oil inherently bad? What will new EU regulations mean for the industry? And we will look at some of the practical applications of palm oil in food.

Daabon

The Grupo Daabon is a pioneer company, leader in the production of organic ingredients in South America. Its headquarters are located in Santa Marta, Colombia. This family-owned company was founded in 1914 and it employs over 3000 people and has presence in the 5 continents.

The mission of the Grupo Daabon is to grow, transform and sell top quality organic products, based on a permanent research process framed within corporate policies that guarantee the wellbeing of our employees, the protection of the environment and the search for economic profitability.

Guests:
Manuel Davila, Managing Director Daabon UK and Daabon Europe
Felipe Guerrero, Executive Vice President, Daabon
Balachandar Selvamohan, Global Innovation Director, Daabon

Butchers shops, once a common sight in most towns and villages across Europe, are declining in number.

The impact of that decline can be felt in communities throughout the continent, and it could also be impacting our diets too.

On Allergen Awareness Week, and in partnership with Dutch Spices, we look at why butchers shops are disappearing, but also how that trend can be reversed.

We delve into some of the methods butchers can use to get themselves fit for the future, and compete with the supermarkets.

In the UK, we have seen a reduction in the number of butchers shops of more than 18 per cent in the last decade.

It is around 16 per cent in the Netherlands, nearly 20 per cent in Belgium, and the list goes on.

So, what is behind the decline? What is the impact on our diets and our communities? And what can be done to reverse it?

Guests:
Peter Curry, Managing Director, Gastrome Professional Ingredients
Piet Buis, Business Unit Manager, Dutch Spices
John West, award winning butcher, product development & innovation specialist

About Dutch Spices

Dutch Spices offers a wealth of tasty solutions like herb mixtures, marinades and sauces.

It also specialises in developing seasonings and flavours that answer its customers’ specific wishes and develops new flavours especially for their products.

Its specialists would be delighted to hear your requirements and preferences so they can offer you tailor-made advice.

Dutch Spices only uses ingredients that comply with the most stringent allergen safety, vegan and halal guidelines.

Has there been a more challenging time for the global food system in modern times?

It is difficult to argue against considering the amount of geopolitical turmoil and the growing climate crisis.

Add into that, a growing population, and the scale of the challenge of keeping everyone fed is clear.

But that is where innovation will be key. The global food system needs to keep innovating in order to meet the challenges it faces.

Attend our Food Innovation, Nutrition and Sustainability events

In this episode of the Food Matters Live Podcast, recorded live at the Sustainable Food Forum in London in September 2023, we shine a light on the innovators who are making a difference.

Our panel is made up of innovators defining the future of food, covering a range of activities. 

Some are still embryonic, but all reflect a rethinking of every aspect of the way we source, produce, package, distribute, promote, buy and consume food and drink.

Guests:
Matilde de las Rivas, Chief Technology Officer, Levprot
Aurelia Greystroke, Chief Transformation Officer, Aleph Farms
Farayde Fakhouri, Co-Founder, BIO2Coat

Few industries embrace new technology as readily as the food industry, so what does the future hold?

In this episode of the Food Matters Live podcast, recorded live at the Sustainable Food Forum held in London in September 2023, we ask a panel of experts to answer that question.

They explore the latest ground-breaking technological developments in food processing, and delve into the potential impact of robotics and AI on the food industry as a whole.

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What will their impact be on the next generation of ingredients and products? 

And can we protect our food supply chain with precision fermentation and lab-grown meat?

Guests:
John Casey, Chief Manufacturing and Supply Chain Officer, Nuritas
Annette Granéli, CEO & Co-Founder, Green-On
Stephan Verdier, VP Research & Innovation, Solvay Aroma
Alessio D'Antino, Founder & CEO, Forward Fooding