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

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

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

“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

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

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

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

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 Check out our Events Calendar

How prepared is the agricultural sector for the next big technological revolution? We live in a digital age, everywhere you look new technologies are helping to make things faster, more efficient, and more precise. But there is a feeling, not just in the food sector but more broadly, that we are on the cusp of another digital revolution. AI, robotics, and access to data are advancing at great speed. The question is: can regulations, and expertise at a regulatory level, keep up with the advances we are seeing? And all of that applies to farming methods too, particularly at a time when food producers are having to deal with multiple challenges like climate change, global political tensions, and a growing population. In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we dive into the world of digital and precision farming to see if we can answer some of those questions. Guest: Olivier de Matos, Director General, CropLife Europe

Confectionary is big business. The global market is worth over a trillion US dollars and all the forecasts suggest that figure is set to continue rising. But with so much competition, and a population increasingly concerned with topics such as sustainability and animal welfare, it is more important than ever for new products to stand out. In this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we look at how potato starch is providing some solutions to these concerns. Is it possible to create confectionary products that are sustainable, guilt-free and delicious? And how does potato starch fit into the conversation? Guests: Ria Tinga, Strategic Marketing Manager, Royal Avebe Peter Feiken, Senior Account Manager Food, Royal Avebe

There are many challenges facing the food industry at the moment, and those challenges are being faced by all of us, farmers, producers, manufacturers, retailers and consumers. Consumers in particular, are increasingly concerned with a rising cost of living, their overall health, as well as sustainability and climate change. In this episode of the Food Matters Live podcast, made in partnership with Azelis UK Food and Nutrition, we look at how the food industry can address these concerns, and support consumers whilst continuing to feed a growing population. It is a challenge, but every challenge presents an opportunity. We look at the latest trends, the differences and similarities between working with a start-up and a multi-national, and learn all about the new product development journey. Meet the Azelis team at the Food Matters Live Tastes of Better event Charles Hawley, Managing Director, Azelis UK and Ireland Mandy Hogben, Senior Sales Manager, Azelis Food and Nutrition Joe Yeates, Business Manager, Azelis Food and Nutrition UK and Ireland Alie Coppolella, Market Manager, Azelis Food and Nutrition UK and Ireland

Looking after crops and maintaining a resilient food supply is as important now as it has ever been. But the challenges farmers are facing are growing, from inflation to a growing population and climate change - and all with sustainable agriculture front of mind. In this episode of the Food Matters Live podcast, made in partnership with CropLife Europe, we explore the role biopesticides could play in helping to ease some of the pressure on our food producers. Biopesticides are pesticides produced using naturally occurring substances such as plants, microbes, or biochemicals.  They offer opportunities for protecting crops from pests and diseases and have a more favourable toxicological safety profile compared to conventional pesticides. In many parts of the world, they are widely used and new products can make it to market within a couple of years. In Europe, things are moving, but much more slowly. The question is: is Europe playing catch-up? This episode looks at how biopesticides are currently being used in Europe, how they might be used in future, and whether or not current regulations are in need of a shake-up. Guest: Olivier de Matos, Director General, CropLife Europe

What are the innovations that will shape our culinary experiences over the next decade or so? It is exciting to think about some of the things we may be seeing on our plates in the years ahead, but the really interesting aspect is what influences those trends. In this episode, recorded live at the Food Matters Live Tastes of Better event in Ascot in April 2024, we ask the experts where we might be heading, and which factors may be taking us there. How will an increased interest in sustainability, provenance, and cultural diversity impact our culinary experiences if the future? We also ask them to reflect on some trends from the past, which have stood the test of time, and which have fallen by the wayside? It is a journey from the past to the present and beyond, that left our live audience licking their lips. Juliane Caillouette-Noble Managing Director, Sustainable Restaurant Association Jamie Robinson Executive Chef, Tesco Tim Sheed Head Chef, 1215 Restaurant at Fairmont Windsor Park Stephen Humphries Executive Development Chef, Vacherin Chris Baber Chef and Author, Content Creator

How can the food sector go about achieving its sustainability goals? It's a big question, but one that is increasingly pressing. Sustainability has been a hot topic in the food sector for many years, and whilst consumers might try to make more sustainable choices, often it's the parts of the food production system they do not see that are the most energy intensive. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we take a look at some of the solutions that could make a real difference. The food industry is making great efforts to reduce things like CO2 emissions and water wastage, but it is a big challenges, and most would agree that it requires a joined-up, cohesive effort to really make the changes needed. One of the answers for food manufacturers could be Tetra Pak's new Factory Sustainable Solutions. It is all about moving away from a piecemeal approach to sustainability, looking at a factory's sustainability credentials as a whole. In this episode we find out more about how it works, who it is appropriate for, and where the biggest wins might be. Guests: Nicole Uvenbeck, Director of Factory Sustainable Solutions, Tetra Pak

There seems to be little doubt that AI and other new technologies are going to play a big role in many aspects of our lives, but what will their role be in food? New product development, production processes and food formulation could all be impacted by technological advances. The potential, is that some of the big questions the food industry is facing could be solved using AI. The concern, if there is one, is that the human element is sidelined by a rush to robots. As with most things, the truth is likely to lay somewhere between those two extremes, but there can be little doubt that we are on the cusp of a significant moment. In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we explore this fascinating subject. What is the potential for food companies to leverage AI and new technologies to accelerate product development, could we see the design of more nutritious foods and ingredients, and how do we mitigate the challenges associated with the application of AI in the food space? Guests: Sterling Crew President, Institute of Food Science and Technology Carolina Pinto Thematic Analyst, GlobalData Geraldine Gilbert Principal Strategist – Food & Sustainable Nutrition, Forum for the Future Bernhard Strauss Director of Research, Camrosh Limited Peter Noy Associate Director, Food Systems Institute at the University of Nottingham

We are living longer now than before, but increased age in itself is not the ultimate goal. What most people really want is to live in good health for a long time. The problem is, although medical advances have helped to extend our lives, we have not necessarily seen health increase in that time. In fact, the expectation is that we will spend more of our lives in poor health. Attend our Tastes of Better events in Manchester and Dublin In this episode of the Food Matters Live podcast, recorded at our Inspiring Nutrition event in London on November 2023, we look at how consumers are increasingly seeking to take control by turning to food and nutrition.  So, how can the food industry innovate at-pace to support these consumers, using exciting and unique new ingredients on the market? Guests: Robert Thomas, Professor of Exercise and Nutritional Science, University of Bedfordshire Harriet Smith, CEO and Founder, HRS Communications Claire Hughes, Director of Product Development and Innovation, Sainsbury's Vivien Rolfe, Head of Research, Pukka Herbs

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.  Attend our Tastes of Better events in Manchester and Dublin 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.