Food Matters Live Podcast

By: Food Matters Live
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  • Summary

  • 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 https://www.foodmatterslive.com.
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Episodes
  • 523: Why healthy ageing never tasted so good

    523: Why healthy ageing never tasted so good
    Sep 2 2024
    Healthy ageing, and in particular heart health, are big concerns for consumers. So how is the food industry responding?

    In this episode of the Food Matters Live podcast, made in partnership with BENEO, we dive into a critical topic that resonates with many of us.

    As we know, ageing populations are on the rise globally. In the UK alone, the number of people aged 65 and over has surged from 9 million to 11 million in the last decade.

    This demographic shift brings the importance of healthy ageing and heart health into sharp focus.

    We have previously discussed on the podcast the difference between an increased lifespan and an increased health span, spending our later years in good health.

    In this episode, we explore the market for products that promote healthy ageing, the trends we are seeing among consumers, and look at how how the food and drink industry is stepping up to meet consumer demand.

    Is functional nutrition the answer to increasing our intake of key nutrients? And how do we make products that are as good for our tastebuds as they are for our hearts?

    Guests:
    Adriana Arias, Country Manager UK, BENEO
    Mike Hughes, Head of Research and Insight, FMCG Gurus
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    42 mins
  • 522: Where's the smart money in health and wellbeing?

    522: Where's the smart money in health and wellbeing?
    Aug 27 2024
    Health and wellbeing is big business, so what are the innovations the food and drink sector should be getting excited about?

    We are seeing a huge investment in this area and the benefits of new ingredients are being looked at all the time.

    But it is not just about following the latest trends, health and wellbeing through nutrition is also incredibly important to consumers, so what does the science say?

    In this episode of the Food Matters Live podcast, recording live at our Tastes of Better event in Ascot in 2023, our expert panel off their insights into where the market might be heading.

    Check out our upcoming events

    Guests:
    Ramsey Baghdadi, Food and Foodservice Analyst, GlobalData
    Dr Caroline Childs, Associate Professor of Nutritional Sciences, University of Southampton
    Dr Marie Lewis, Associate Professor of Gut Immunology and Microbiology, University of Reading
    Flyin Makinwa, Senior Diet and Health Executive, Food and Drink Federation
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    48 mins
  • 521: The art and science of food innovation

    521: The art and science of food innovation
    Aug 19 2024
    How does a food product get from concept to market? What ingredients are needed to go from a spark of imagination to a purchase at the counter? How do new ideas get from chef to shelf?

    In this episode of the Food Matters Live podcast, made in partnership with Griffith Foods, we go on that journey to learn about the challenges and opportunities of new product development (NPD).

    And we actually get to experience it firsthand, as we take the podcast on the road to visit Griffith Foods at their UK headquarters in Somercotes in Derbyshire.

    When it comes to NPD it is clear there is a need for both art and science. The inspiration in the kitchen, the insights to prove there is consumer demand, the evidence to support any health claims.

    But at what stage are each of the component parts brought in? How do the scientific and artistic parts of the process dovetail to allow enough space for both? And how does the food industry continue to innovate in an ever-changing market?

    We try to answer all of these questions in this episode by following the journey of one specific product; Griffith Foods’ concept the ‘Rainbow Nugget’.

    It is a great example of how an idea is born, fine-tuned, and helps to tell the story of how new products get from chef to shelf.

    Interested in finding out more? Sign up to meet Griffith Foods at the Food Matters Live Event in Ascot.

    Guests:
    John Feeney, Culinary and Innovation Director Europe, Griffith Foods
    Trudie Varney, Research and Development Manager UK and Ireland, Griffith Foods
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    36 mins
Art Hygiene & Healthy Living Food & Wine
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