Food Matters Live Podcast

Sustainability in the food and drink sector is here to stay as a key issue, but what will drive it in the years to come? In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, a panel of experts offer their views on this crucial question. The conversation explores the emerging trends in sustainable food and drink solutions, focusing on consumer engagement, the importance of data, transparency in supply chains, and the role of eco-labeling.  Our panel discusses how sustainability is becoming a priority for consumers, the challenges of making sustainable choices, and the need for better labeling systems to guide consumer decisions.  It is clear that reaching sustainability goals within the food and drink sector will require a collaborative effort, but can that be acheived? And if so, how? Guests: Natasha Maynard, Sustainability Programme Manager, IGD Amy McDonnell, Senior Sustainability and Social Innovation Manager, UK & Ireland, Danone Vanessa Henry, Research Director, Walnut Unlimited Mikaela Linden-Ibrahim, Senior Researcher, New Nutrition Business

A healthy gut is something that is increasingly on consumers’ minds, but where is the market heading and how much do we really know about how the food we eat impacts our gut? In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in April 2024, we assemble an expert panel to try to answer some of those questions. They discuss the complexities of nutrition and gut health, precision nutrition, the role of gut health products, and the regulatory landscape health claims on packaging. They also delve into the ethical considerations in marketing around gut health claims, and look at how consumer understanding is evolving over time. Guests: Bertrand Emond, Culture Excellence Lead, Campden BRI Claire Baseley, Industry Nutritionist and Regulatory Expert Sophie Medlin, Chair of the British Dietetic Association for London Rick Miller, Food and Drink Associate Director for Specialised Nutrition, Mintel

Consumers are increasingly aware of their food choices and how those choices affect their health, so what will that mean for the food industry of the future? In this episode of the Food Matters Live podcast, recorded live at our Tastes of Better event in Ascot in 2024, our expert panel discusses the evolving trends in the food industry. They look to the future and contemplate where we might be heading in terms of health and sustainability, consumer behaviour towards cooking, innovations in retail, personalised nutrition, and the growing importance of allergen awareness.  Check out our Events Calendar [https://foodmatterslive.com/events/] What might the 'free-from' market look like in five to ten years' time? How will manufacturers go about managing the balance between health and taste preferences among consumers? And how will the industry navigate the challenges presented by ultra-processed foods? Guests: Megan van Someren, CCO, Jamie Oliver Group Gail Stevenson, Head of Product Insight, Tesco Edward Bergen, Senior Analyst: Food and Nutrition, FutureBridge Sophie Atkins-Ward, Group Head of Innovation, Hilton Food Group

How do we make our food systems more sustainable? It's a big question and it is a huge challenge. But we know that progress can be made. The food industry has a big impact on the climate and the environment, but we cannot just stop making food, we need to keep everyone fed.  We also know that some of the processes we use to make food could be improved to lessen their impact on the world around us.  In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak [https://www.tetrapak.com/], we delve into the world of sustainable food systems to discover some of the incredible work already being done to reduce the industry’s impact on the climate and the environment. And we look to the future to see where progress could be made in the years to come. All of this progress is underpinned by the need to produce enough food to feed a growing population, whilst meeting the high safety standards the industry demands. Guest: Gilles Tisserand, Vice President of Climate and Biodiversity, Tetra Pak

Sourdough has taken off in recent years as the bread of choice for many consumers, but what does the future hold for the product? Although many of us turned our hand to sourdough starters during the Coronavirus pandemic, the trend of choosing it over other bread products does not appear to be abating. And when we look to its history, it is clear that it has long-held a place in people’s hearts. In this episode of the Food Matters Live podcast, made in partnership with Millbio [https://millbo.com/en/], we delve into that history to look for clues to what the future might hold. It is clear that innovation is key to the sourdough story and with new developments being made as we speak, it all points to a rather rosey outlook for the sourdough market. Millbio are at the forefront of that innovation, and we discuss some of the latest products coming to market, why sourdough remains a popular choice with consumers and bakers, and the importance of clear labels and provenance as part of that journey. Guests: Alessandro Boggiani, CEO, Millbio Fabrizio Nistri, Baker, Millbio