Food Matters Live Podcast

595: Sports nutrition and functional ingredients - what the science says

We're regularly bombarded with messaging around sports nutrition and functional supplements, but how can consumers navigate their way through what can be complex subjects? In this episode of the Food Matters Live podcast, recorded at our Ascot event, three scientists cut through the pseudoscience and use real evidence to help us do just that.  We discover how hydrogel technology has enabled marathon times to improve so dramatically that 85% of the top 100 performances have occurred in just the last six years, and why the magnesium market is suffering from misinformation. Our panel also touches on the perceived benefits of turmeric extract and ashwagandha.  The clear message from all of our speakers; when it comes to supplements, the industry needs more focus on outcome measurements, sufficiency, and what all the evidence actually shows.

594: How hybrid proteins and novel ingredients are reshaping the market

Why are UK retailers pursuing "health by stealth" with hybrid meat products while European counterparts openly label them as plant-meat blends?  In this episode of the Food Matters Live podcast, recorded at our Dublin event, two experts reveal why the future of alternative proteins isn't about replacing meat - it's about making meat smarter through hybrid blending.  We discover that vegans and vegetarians make up only a third of the UK population, yet the industry spent years developing products exclusively for them while plant-based meat declined 1% year-on-year.  Meanwhile, processed meat consumption is actually growing, creating an opportunity for hybrid solutions that deliver savings across cost, CO2, calories, and saturated fat. 2050, if nothing changes, 40% of Earth's surface will develop novel climates - so perhaps the question isn't whether your grandchildren will eat alternative proteins, but which ones they'll choose.

593: NPD opportunities in functional nutrition

Can dehydrated vegetable scraps become the base for functional granola? And why do so many functional drinks fail at the most basic level - taste? In this episode of the Food Matters Live podcast, recorded at our Dublin event, industry innovators reveal the missed opportunities and emerging trends reshaping functional food development.  Our expert panel suggests there may be a critical industry blind spot: consumers don't buy prebiotics or probiotics - they buy breakfast, lunch, and dinner - yet some brands make functional foods sound clinical rather than delicious. On emerging trends: products formulated with GLP-1 users in mind, and functional mushrooms. The challenge? Making clean label products taste incredible while consumers increasingly pay attention to ingredient lists.

592: Bridging the cognitive health nutrient gap

Can the right nutrients in early life protect your brain decades later? Are we missing critical brain-boosting compounds in our daily diets? In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam, neuroscience experts reveal the nutrient gaps undermining cognitive health across every life stage - and the innovative ingredients that could fill them.  We discover that 90% of the UK population fails to meet omega-3 recommendations, and we learn about emerging evidence around the links between cognitive performance and products like spearmint extract and curcumin. How many of the claims can be backed up with science? And are we just scratching the surface when it comes to link between our cognitive health and our diet?

591: Food innovation trends for 2026 and beyond

How does a trending flavour make it from social media hype to supermarket shelves? And why do some innovations succeed while others end up gathering dust in warehouses? In this episode of the Food Matters Live podcast, recorded at our Dublin event, industry leaders from Tesco, Green King, Yo! Sushi, and Danone reveal how they navigate the innovation process.  We discover why Tesco segments millions of customers into just six categories, how Green King balances 2,000 traditional pub-goers with innovation at the menu periphery, and why even the most science-backed products need consumer testing to distill complex claims into one simple line. Our expert panel will guide you through in our look ahead to 2026 and beyond.