609: Reformulation doesn't have to mean compromise - but it does mean asking the right questions

613: Food Matters Live London 2026: The conversations shaping what we eat

Recorded live on the floor of Food Matters Live at Olympia, London, this episode is a snapshot of the conversations happening right now across the food industry. We catch up with speakers fresh from the stage or on their stand at the event: a food historian making the case for forgotten ingredients, a Michelin-starred chef turning industrial waste into meal kits, a consumer researcher on why flavour will always win, and two researchers pushing back on the way we talk about ultra-processed food. We hear from food historian Annie Grey on what sourdough bread actually tells us about class, why 'authenticity' is a dirty word in food marketing, and the forgotten British ingredients that deserve a comeback Frank Lantz, Michelin-starred chef and founder of Uhhmami on the waste he witnessed in professional kitchens, and why upcycled sunflower protein might be one of the most practical sustainability solutions on the market right now And researchers Chris Bryant and Jules Griffin debate UPF. Food Matters Live brings together the food and drink industry's brightest minds across innovation, sustainability, health, and technology. Find out more and register for upcoming events on our website.

612: Sustainable food production - how the industry is making progress

in this episode, we’re bringing together four of the most compelling talks from our archive, each focused on a different aspect of the same issue - sustainability in food production. We hear about a breathing cultivation system that captures carbon dioxide from any industrial source and converts it directly into microalgae-based food ingredients. We get into the science of upcycling food, that’s ingredients that would otherwise leave the food system entirely, given a second life in something people actually buy and eat. And we get into the detail of the food industry's net zero targets, what they are and how to get there. it’s clear there’s still work to do across the whole food chain. None of this is solved. But all of it is moving, and faster than the headlines often suggest.

611: GLP-1: The science, the data, the long-term picture

This episode brings together four conversations on the topic of GLP-1 the science, the market data, the human impact, and the long-term strategic picture. We hear from scientists, market strategists, clinicians and food innovators on what GLP-1 actually means for the food industry, and what it means for the people eating differently because of it. Some market data suggests households on GLP-1 medications are spending 6% less on food overall. The consumer segment using these drugs in the UK is already roughly the same size as the vegan and vegetarian market. How the food industry responds to this disruptive influence remains an open question, although serious moves are already being made.

610: Permissible indulgence - making healthy food feel like a treat

When did healthy become synonymous with sacrifice? And is that finally starting to change? Consumer expectations have shifted dramatically. Protein-enriched yoghurts, fibre-packed snacks and gut health dairy products are no longer niche, they're mainstream.  But the challenge of giving consumers what they want is no small one. In this episode of the Food Matters Live podcast, made in partnership with AGRANA Fruit [https://www.agrana.com/en], we unpack both the trends and the technical realities behind functional nutrition in dairy, ice cream and beverages.  We explore the concept of permissible indulgence, the technical challenge of creating fruit concentrates that maintain their flavour in the final product, and why clean label isn't just about removing E-numbers. AGRANA Fruit will be at Food Matters Live in London on 3rd and 4th June. Visit foodmatterslive.com to register [https://foodmatterslive.com/london]. AGRANA Fruit AGRANA Fruit offers a wide range of creative and innovative solutions for the food and beverage industry. The fruit solutions deliver high quality fruit, which is expertly prepared to be used in the dairy, ice cream, bakery, food service and beverage industries. Our product range includes fruit preparations, brown flavor preparations, preparations with inclusions, cereals, grains & seeds, savory preparations, sauces & toppings, syrups & smoothie bases, and frozen fruits. We have a truly global presence with 26 production sites on all continents. AGRANA Fruit’s product development work incorporates the latest global nutritional and health trends. AGRANA Fruit is part of the AGRANA Group - an internationally oriented Austrian company which converts agricultural raw materials into high-quality foods and numerous industrial intermediate products.

609: Reformulation doesn't have to mean compromise - but it does mean asking the right questions

For every manufacturer trying to reduce saturated fat, cut sugar or lower their carbon footprint, there's a version of the same conversation: yes, but will it still taste right?  That question is where most reformulation projects live or die. The pressure on food manufacturers has never been more multidirectional. HFSS compliance, sustainability targets, cost of living, supply chain volatility, fluctuating cocoa prices - and through all of it, the non-negotiable that overrides everything else: if it doesn't taste good, no one will buy it twice.  The question is how to take things out without taking away what consumers love? In this episode of the Food Matters Live podcast, made in partnership with AAK [https://aak-uk.com/], we explore what "less is more" actually looks like in practice.  And we learn about some extraordinary solutions. From a butter replacer with a carbon footprint one eighth that of butter, to products designed specifically to reduce unplanned downtime on confectionery lines. AAK will be at Food Matters Live in London on June 3rd and 4th June. [https://foodmatterslive.com/london] AAK AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable. At the heart of AAK’s offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care. Meet AAK at Food Matters Live in Ascot and Dublin where they will be showcasing their innovative ingredient solutions in their technical tasting and insight session.