Episodios

  • 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 m
  • 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.

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    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 m
  • 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 m
  • 520: Sustainability, health, cost of living - could fat really be the answer?

    520: Sustainability, health, cost of living - could fat really be the answer?
    Aug 12 2024
    “The big difference these days is the magnitude and the complexity of the challenges facing the food industry, and the fact they all seem to be happening at the same time.”

    So says Dr Kaly Chatakondu, AAK’s Commercial Director for Food Ingredients in the UK and Ireland.

    There is no doubt that the food industry is facing multiple challenges on multiple fronts but three key themes stand out: sustainability, health, and the cost of living.

    All of us in the food industry are searching for potential answers that could help us overcome them, and satisfy consumer demand.

    But here’s the big twist in the tale - it is suggested the answer to all three of those huge challenges could lie in fat.

    It may not be the answer you were expecting, but in this episode of the Food Matters Live podcast, made in partnership with AAK, we explore the idea and discuss fat’s potential role in all three areas.

    Interested in finding out more? Sign up to meet AAK at the Food Matters Live Events in Ascot and Dublin.

    Guests:
    Dr Kaly Chatakondu, Commercial Director for Food Ingredients UK and Ireland, AAK
    Kevin McAlister, Customer Innovation Manager, AAK
    Jodie Spriggs, Customer Innovation Manager, AAK
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    32 m
  • 519: Low-energy availability - what is it and why should the food industry care?

    519: Low-energy availability - what is it and why should the food industry care?
    Aug 5 2024
    What is low-energy availability, and why should the food and drink industry care about it?

    We have made episodes in the past about how to fuel the bodies of athletes, but in this episode, we are focussing specifically on female athletes.

    And we are not just talking about people at the very elite level, like those competing at the Paris Olympics, we are also talking about people who live active lives.

    Low-energy availability is a big concern in the world of sport nutrition and it can have a huge impact on performance.

    The question is: What role can nutrition and, therefore, the food industry, play in helping people overcome it?

    Guest:
    Renee McGregor, Sports dietitian
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    31 m
  • 518: Sustainable food - tomorrow and beyond

    518: Sustainable food - tomorrow and beyond
    Jul 29 2024
    What does the future hold for sustainability in the food industry?

    It remains one of the biggest areas for innovation in the sector, one that continues to concern consumers and drive change on a systemic level.

    But where will that momentum for change take us? What will sustainability in the food sector look like a decade from now? And where will it sit on the list of priorities for consumers in the years ahead?

    In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in Ascot in April 2024, we hear from an expert panel on where sustainability might be heading.

    It is a huge topic, but an important one, and it has been central to much of the thinking within the food industry for a number of years, the question is - where do we go from here?

    Guests:
    Michael Adams, Head of Product Innovation, Campden BRI
    Ollie Rosevear, Sustainability Director, Fuller Smith & Turner
    Peter Cross, Senior Lecturer Food and Nutrition, University of West London
    Dini McGrath, Co-Founder, The Wonki Collective
    Jules Greene, Qualitative Specialist, Good Sense Research
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    56 m
  • 517: Food allergy regulations and opportunities - are you up to date?

    517: Food allergy regulations and opportunities - are you up to date?
    Jul 22 2024
    Food allergies affect millions of people, and when food providers get it wrong, we know the consequences can be catastrophic.

    The Food Standards Agency says around 6% of adults have a clinically confirmed food allergy, that is around 2.4 million people, and that figure only covers the UK.

    Ensuring mistakes are not made in labelling or use of ingredients is, of course, a matter of safety for the consumer, but a mistake can also have a devastating impact on those working in the food industry.

    None of this is designed to create a culture of fear, but merely to highlight just how serious this topic is.

    In this episode of the podcast, recorded live at Food Matters Live held in Ascot in April 2024, we look at the risks, the rules, and the opportunities (yes, there are some) when it comes to the relationship between allergens and food.

    Is your company fully up to date on the latest regulations? Are your processes as safe as they could be? And could small changes help you increase your customer base?

    Our expert panel offer their experience and insights in this vital area, and offer answer to some of those crucial questions.

    Guests:
    Rob Easton, Head of Environmental Health, Shield Safety
    Caroline Benjamin, Founder, Food Allergy Aware
    Mitch Lee, Head of Sales, Purezza & La Fauxmagerie
    Natascha Gaut, Director, Regulatory, Compliance and Investigations, DWF Law LLP
    Ryan Panchoo, Founder, Borough 22 Doughnuts
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    55 m
  • 516: What will motivate food consumers in 2030?

    516: What will motivate food consumers in 2030?
    Jul 15 2024
    What decisions will people be making in the year 2030? What factors will influence their purchasing decisions? And how does the food industry adapt to meet those new demands?

    When it comes to the future of food, everyone in the industry would like to know the types of food and drink products people will be buying in the years to come.

    It is, of course, impossible to know for sure, but we can look at the underlying trends and the circumstances that will be acting as motivators for the consumers of the future.

    In this episode of the Food Matters Live podcast, recorded live at the Food Matters Live Tastes of Better event held in Ascot in April 2024, we ask an expert panel for their insights and try to answer some of those questions.

    We cover the cost-of-living, sustainability, personalised nutrition, and plenty more.

    Michael Adams, Head of Product Innovation, Campden BRI
    Robert Lawson, Managing Partner, Food Strategy Associates
    Richard Neish, Global Futures and Global Tastepoint, IFF
    Millie Diamond, Food and Drink Strategist, WGSN

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    34 m