Food Matters Live Podcast

Can we really convert industrial CO2 emissions into complete nutrition without using any fertile land?  As deforestation claims a forest area the size of 18 football fields every minute to meet food and feed demands, the search for genuinely sustainable protein sources has never been more urgent.  In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, three experts reveal radically different approaches to solving the alternative protein challenge - from breathing cultivation systems to the nuanced reality of ultra-processed plant-based meat. We discover how technological advances are putting microalgae at the centre of the alternative protein conversation, we delve into the debate around ultra-processed foods, and the hidden challenge: even the most sustainable ingredient innovation can fail if supply chain realities aren't considered from day one. From multifunctional water-soluble proteins that foam better than egg, to understanding why Swiss soybean variety selection requires bringing farmers and industry together early, our guests argue that alternative protein success depends on looking beyond the ingredient itself to the entire value chain and evolving consumer priorities.

How can food manufacturers simultaneously make products healthier, more affordable, more sustainable, and maintain great taste - all whilst the regulatory landscape is shifting? The food industry has a rich history of adaptation, navigating everything from global crises, evolving regulatory landscapes, and consumer preferences. And it looks like that adaptability trait is going to need to continue for the foreseeable future, with the UK's new 10-year health plan and evolving HFSS guidelines creating a “perfect storm” for manufacturers. In this episode of the Food Matters Live podcast, made in partnership with Kerry [https://www.kerry.com/], we explore how the industry can navigate these challenges without compromising on consumer appeal. History tells us the food industry is good at this stuff, so perhaps what’s on the horizon is more of an opportunity than a challenge. Kerry Kerry [https://www.kerry.com/], the Taste Nutrition company, offers solutions that nourish lives all over the world.  From humble beginnings as an Irish dairy co-operative, Kerry has grown into a large international food industry leader, with offices in 32 countries, 151 manufacturing facilities and more than 26,000 employees globally, including over 1,000 food scientists.  We bring to the table our strong food heritage, coupled with over 40 years of experience, global insights and market knowledge, culinary and applications expertise, as well as a range of unique solutions that anticipate and address our customers’ needs.  Consumers want food and beverages that are healthier and taste great while respecting the planet. At Kerry, we are partnering with our customers to create a world of sustainable nutrition for over two billion people by 2030.

Is gut health still a top priority for consumers? We know that awareness continues to rise, but there's evidence that fewer people are actually taking action when it comes to their diets. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how the gut health conversation needs to evolve beyond traditional disease management messaging. We hear how stressed, burnt-out consumers are shifting focus from long-term health goals to immediate quality-of-life concerns like energy, mood, and sleep - creating an opportunity to reframe gut health benefits around these daily wellness priorities.  We also explore the critical but underexplored connection between gut health and menopause, explaining how the "estrobolome" - specific gut bacteria that metabolise estrogen - could be key to managing menopausal symptoms. From the challenge of making fibre "aspirational" like protein has become, to understanding why post-menopausal women's microbiomes become more similar to men's, our experts reveal why the gut health industry must pivot its messaging.  Can brands successfully connect the dots between digestive wellness and the energy, mood, and stress management that consumers desperately need?

How do health and nutrition brands cut through the noise when social media influencers can spark viral trends overnight with questionable claims? From apple cider vinegar "miracle cures" to dangerous weight-loss promises, the supplement and nutrition industry faces constant battles against misinformation. That misinformation can undermine consumer trust and safety. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore the practical challenges brands face in managing social media. The discussion covers everything from AI-powered claim verification tools to the challenge of explaining why 20-ingredient labels aren't necessarily "chemical-laden," and why nutrition education needs to start much younger. With the ultra-processed food debate and "cleaner label" conversations dominating social feeds, our speakers reveal their strategies for proactive content creation, working with credible healthcare professionals, and teaching consumers to spot red flags in nutrition messaging.  Can brands successfully compete against the speed and simplicity of misinformation, or is the battle already lost?

Why has the ultra-processed food (UPF) debate reached fever pitch, yet seems stuck in an endless loop of confusion?  Despite evolving beyond its initial black-and-white framing, the conversation continues to generate more heat than light. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, our expert panel cuts through the misinformation to explore what's really driving public concern about food processing. From the challenges of science-led communication in an influencer-dominated landscape, to exploring why the NOVA classification system struggles with nuance, our guests reveal the practical realities facing both consumers and food manufacturers.  The panel also tackles the emerging disruption of GLP-1 drugs and their potential to reshape food consumption patterns, questions whether retailers have gone too far with ingredient reduction, and explores why default healthy options at accessible price points might be the only equitable solution.