Episodios

  • 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
  • 586: GLP-1 - How should the food industry respond?

    586: GLP-1 - How should the food industry respond?
    Nov 24 2025
    What happens when 12% of US adults start using weight loss medication that suppresses their appetite? We're finding out in real time - and the food industry is working to respond.

    In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, we look at how GLP-1 drugs like Ozempic and Wegovy are already leading to retailers and manufacturers all over the world fundamentally rethinking their strategies.

    The numbers are stark: households using GLP-1s spend 6% less on food overall, meanwhile, protein yogurts, meat snacks, nutrition bars and fresh produce are thriving as users seek nutrient-dense foods to maintain nutrition while eating far less.

    GLP-1 isn’t a side story, in fact, this consumer segment is already the same size as the vegan/vegetarian market in the UK. And the signs are that it’s only going to grow.

    The real challenge is, we don't know if users will take these drugs once, multiple times in cycles, or continuously at maintenance doses - and each scenario requires completely different food industry responses.
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    26 m
  • 585: The expanding world of gut health innovation

    585: The expanding world of gut health innovation
    Nov 17 2025
    As the gut microbiome emerges as a "forgotten organ" implicated in everything from cardiovascular disease to Parkinson's, the biotics landscape is exploding beyond probiotics.

    In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, a panel of experts take a deep dive into the world of pre, pro and postbiotics.

    They reveal how plant-based meat fibres, and probiotic fermented foods are reshaping our understanding of gut health - and challenging how we communicate these complex benefits to consumers.

    We discover how heat-inactivated bacteria can deliver gut, immune, and even mental health benefits without the stability challenges of live probiotics, look at how plant-based meat alternatives increase beneficial fibre-degrading microbes, and tackle the communication issue: how do you explain to consumers that not all fermented foods contain probiotics, that more probiotic strains isn't necessarily better, and that throwing multi-strain supplements at a Western diet won't magically fix everything?
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    55 m
  • 584: AI's impact on NPD, with Antonio Weiss, Author and Tech Expert

    584: AI's impact on NPD, with Antonio Weiss, Author and Tech Expert
    Nov 10 2025
    Is AI going to revolutionise food and beverage innovation, or are we being sold a lot of hype?

    While 85% of digital transformation efforts fail, companies like Coca-Cola and Carlsberg are already using AI for everything from trend-spotting to flavour prediction.

    In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, Antonio Weiss, author of "AI Demystified," cuts through the hype to reveal what's actually working in AI-powered new product development.

    Antonio explains why he believes large language models are useful for some parts of NPD (marketing, branding, trends), while the serious work of flavour prediction and demand forecasting requires specialist machine learning models like graph neural networks.

    He maps out both optimistic and pessimistic scenarios. Can we maintain the human "through line" between creator and consumer, or will AI slop dominate our feeds? The answer may depend on the choices we make today.
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    34 m
  • 583: Beyond the algorithm - the complexity of personalised nutrition

    583: Beyond the algorithm - the complexity of personalised nutrition
    Nov 3 2025
    Is personalised nutrition about hitting the perfect bullseye with algorithmic precision, or is it actually more like a game of beach ball - bouncing insights back and forth between company and consumer?

    Despite two decades of DNA analysis, continuous glucose monitors, and proprietary algorithms, most personalised nutrition advice still boils down to "eat salmon, broccoli, and brown rice" - recommendations people are already following.

    In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, our panel of experts argues that the future of personalised nutrition must shift from linear expert advice to interactive learning relationships.

    They discuss the gap what the industry recommends and what consumers can actually use in daily life, the role of microbiota, and personalised fibre recommendations.
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    57 m
  • 582: Managing competing trends in food innovation

    582: Managing competing trends in food innovation
    Oct 27 2025
    What happens when precision fermentation, ultra-processed food backlash, GLP-1 drugs, and supply chain volatility collide?

    The food industry faces unprecedented challenges - and opportunities - as multiple disruptive forces converge simultaneously.

    In this panel discussion recorded at the Food Matters Live in Ascot in October 2025, industry leaders from across the value chain reveal how they're navigating what one panelist calls doing "everything, everywhere, all at once.”

    They discuss how engineering biology can create functional ingredients without the need for added additives, fermentation techniques from cultures outside Europe, and the delicate balance of meeting functional food claims like immunity while maintaining clean label credentials.

    They also delve into biometric data, GLP-1, and unstable cocoa supply chains.
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    57 m
  • 581: Nutrition strategies for healthy ageing

    581: Nutrition strategies for healthy ageing
    Oct 20 2025
    What if the key to healthy ageing isn't just about living longer, but maintaining metabolic wellness, bone strength, and cellular youth throughout our lifespan?

    As obesity and type 2 diabetes continue to rise globally, the need for evidence-based nutritional interventions has never been more critical.

    In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, we delve into the nutrition that is supporting health across the ageing journey.

    We look at dietary fibre as a natural regulator for blood glucose control, and how an EU health claim for reduced glycemic response offers manufacturers a science-backed reformulation opportunity.

    We hear about research that suggests animal protein intake is associated with better bone mineral density in older adults.

    And we're introduced to a groundbreaking natural vitamin D3 source from mealworms that's three times better absorbed than conventional lanolin-based supplements.

    Can food reformulation and innovative ingredients truly support lifelong health, or are we still missing pieces of the longevity puzzle?
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    50 m