621: Why the UK is a leader in global flavours

621: Why the UK is a leader in global flavours

Salted caramel spent roughly 50 years travelling from a Parisian chocolatier to a British supermarket staple. Nduja took a decade. Kimchi felt like an overnight success, but it wasn't. So when a flavour trend lands on a developer's radar, how do you know whether you're early, right on time, or already too late? The answer, our expert panel suggests, is rarely found in data alone. It lives in the gap between what a trend tracker can tell you and what a developer's gut tells them. And knowing how to triangulate the two is one of the most underrated skills in food innovation. In this episode of the Food Matters Live podcast, recorded at our London Olympia event, we explore how both a major retailer and a multi-brand manufacturer approach the now, next and future framework for flavour trend tracking. Our panel debates the cuisines that have genuinely crossed over and the ones that are still waiting. And they dig into the tension between authenticity and accessibility, the power of the silent ingredient, and why calling something a tortilla instead of a Spanish omelette can be the difference between a product that flies and one that sits. If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com [http://foodmatterslive.com/]

620: Soy, salmon and sidestreams - where the protein industry is heading

Global demand for protein has been rising for sixty years and shows no sign of stopping. But the way we're producing it is running into hard limits, environmental, ethical and economic, at exactly the moment that consumers have decided protein is the most important thing on the label. So where does that leave manufacturers, retailers and innovators trying to navigate a market that wants more protein, cheaper, more sustainably, and still delicious? In this episode of the Food Matters Live podcast, recorded at our London Olympia event, three experts try to answer that question. They discuss overgrazing, marine over-exploitation, and the opportunity in novel proteins. They also talk about how constraints on animal protein are opening a window for plant-based innovation that the industry hasn't had before. And they discuss the future of soy protein, all with one thing front of mind - the products produced need to be attractive to consumers. If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com [http://foodmatterslive.com/]

619: The algorithm of appetite - where flavour trends are heading next

What's the next Dubai chocolate? And more importantly, how do you know whether to back it before it's mainstream, or whether it will ever get there at all? The speed at which flavour trends now travel has fundamentally changed the job of everyone in NPD. What used to take decades can now arrive, peak and fade within a single season.  Social media accelerates trends and creates consumer expectations about flavour before a product even hits the shelf. In this episode of the Food Matters Live podcast, recorded at our London Olympia event, five flavour and innovation specialists debate what all of this means in practice.  They unpack why flavour is still king, and why the days of designing something that appeals to everybody are effectively over.  And they wrestle with the most loaded question in innovation: is the era of the perennial core flavour over, or will the industry always find new ones? If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com [http://foodmatterslive.com/]

618: Are food industry innovators making the most of AI?

How is AI influencing innovation in the food industry?  In this episode of the Food Matters Live podcast, recorded live at our event at Olympia in London, we try to map out the full picture. Our guest speaker is Alberto Prado, former Global Head of R&D Digital & Partnerships at Unilever. Alberto believes the food industry is facing the most volatile, fast-moving, expensive and demanding environment it has ever operated in. But, he argues, the tools it's using to respond are largely unchanged since the 1980s. He maps out the full picture - what AI is already doing inside large FMCG organisations, the five barriers he believes are getting in the way, and why he argues companies that treat AI as infrastructure rather than a feature, will be shaping this industry for the next decade. His argument is that most food businesses are using AI to write better emails and build slightly faster dashboards, while mistaking that for transformation. If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com [http://foodmatterslive.com/]

617: Women's health - what does evidence-based retail actually look like?

When a female consumer walks into a shop asking for help with their hormones, their sleep or their fertility, how confident can they be that what they're sold is actually backed by evidence? It's a question a growing wave of informed, sceptical consumers is now asking louder than ever. In this episode of the Food Matters Live podcast, recorded at our London event in 2026, we have a frank conversation about women’s health and what evidence-based retail actually looks like from the inside.  We hear the case made for personalised nutrition - not as a premium niche, but as a genuine public health opportunity - and learn about one of the most quietly significant shifts in women's supplement science: the move from folic acid to methylated folate in prenatal products. If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com [http://foodmatterslive.com]