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PODCAST

Food Matters Live Podcast

Food Matters Live

Welcome to the Food Matters Live podcast – where we showcase the innovations, the big ideas, and the visionaries in the food industry. We dig deep, we look to the future and the past, and we question everything we think we know about food. Hit subscribe to make sure you never miss an episode. And find out how you can join the conversation on our website foodmatterslive.com.

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All Episodes

35:20

630: Women's nutrition and the potential role of...

Food Matters Live Podcast ·

2026/10/05

Seven out of ten women say they want to improve their nutrition. The problem isn't knowledge or even willingness, it's time, mental bandwidth and a food system that makes consistently hitting nutritional targets genuinely difficult.And for women, that target is moving all the time. Nutritional requirements shift across the monthly cycle, through pregnancy, perimenopause and beyond, meaning the standard one-size nutritional recommendation built largely on male data is, at best, a starting point. At

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24:15

629: GLP-1 opportunities and blind spots for the food...

Food Matters Live Podcast ·

2026/09/28

GLP-1 medications are not a silver bullet. That's not a controversial statement, but it is one that tends to get lost in a media narrative that swings between miracle cure and moral panic. The more interesting question for the food industry might be: what actually happens to people's diets when they're on these drugs, and what do they need from food, from support services, and from manufacturers, both during treatment and when they come off?The honest answer, for now, is that the data is thin

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29:43

628: Mandatory vs voluntary regulation - what’s best...

Food Matters Live Podcast ·

2026/09/21

In the UK, around a third of the soft drinks market reformulated before the sugar levy even came into force. Most of the change happened in anticipation of the law, not in response to it. So does that prove mandatory regulation works?The answer, according to the panellists in this session, recorded at the Food Matters Live event at London’s Olympia, is more nuanced than it first appears. Mandatory policies level the playing field and remove the competitive anxiety of going first. But our panelists

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28:28

627: You can't change your genes - you can change...

Food Matters Live Podcast ·

2026/09/14

Twenty years ago, roughly eight scientific papers a year were being published on the gut microbiome. Scientists barely knew it existed. Today it is one of the most actively researched areas in all of human biology, and what it's revealing is that this community of trillions of microbes living in your lower intestine is not just relevant to digestion. It's connected to your immune system, your brain, your metabolism, your mood, your response to stress, and your long-term risk of many major

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30:54

626: Neil Rankin on reinventing what food can be

Food Matters Live Podcast ·

2026/09/07

Neil Rankin applied for a job at Pret after the 2008 financial crisis closed his sandwich business. He didn't get it. What followed was seven years in professional kitchens, a Michelin-level career built around fire and meat, and then slowly, a growing conviction that the most important thing he could do with everything he'd learned was to stop cooking meat altogether.Symplicity started in a home kitchen during Covid, hand-making sausages and shaping burgers with an ice cream tub lid. Its first

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18:48

625: A new future for managing NPD processes?

Food Matters Live Podcast ·

2026/09/01

Most food manufacturers are running their product development on spreadsheets. Nutritional values in one file, allergen data in another, recipes in a shared drive, submission forms being manually rekeyed the night before a customer deadline. But the pace of change facing food manufacturers right now is unlike anything in recent memory. HFSS reformulations, UPF scrutiny, carbon labelling, gut health claims, retailer-specific submission formats that change without warning, and behind every single one

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57:00

624: Clean label, bold taste - the innovation...

Food Matters Live Podcast ·

2026/08/24

Consumers say they want natural. But do they want it enough to accept a less vibrant colour, a shorter shelf life, or a higher price? And when regulation forces the change anyway, how do you bring consumers with you when they weren't asking for it in the first place?Clean label means something very different to a Michelin-trained chef building a fermented meat alternative from scratch, to a bakery NPD manager reformulating existing lines away from artificial colours, to a global consumer science

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51:38

623: Fibremaxxing: Why reformulating for fibre is...

Food Matters Live Podcast ·

2026/08/17

Only 4% of UK adults meet the recommended 30 grams of fibre per day. The average intake is 16 grams, which is barely half the target. And this isn't a new problem. It's been consistent for years, across every age group and demographic, with no sign of closing.What makes that statistic more troubling is what sits behind it: most people don't even know what the recommendation is. In this episode of the Food Matters Live podcast, recorded at our London Olympia event, a panel of specialists look at the

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15:12

622: What a Michelin chef saw that the food industry...

Food Matters Live Podcast ·

2026/08/10

A chilli con carne for four people carries a carbon footprint of 6kg. The same meal, made with upcycled sunflower protein and plant-based seasoning, comes in at seventy grams. In this episode of the Food Matters Live podcast, recorded at our London Olympia event, Frank Lantz describes how he came to food innovation from Michelin-trained fine dining. His view is that the food industry is sitting at one of its biggest inflection points in a century, that the conversation about how we grow, cook and

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47:06

621: Why the UK is a leader in global flavours

Food Matters Live Podcast ·

2026/08/03

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

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24:32

620: Soy, salmon and sidestreams - where the protein...

Food Matters Live Podcast ·

2026/07/27

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,

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46:51

619: The algorithm of appetite - where flavour trends...

Food Matters Live Podcast ·

2026/07/20

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,

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25:40

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

Food Matters Live Podcast ·

2026/07/13

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

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21:54

617: Women's health - what does evidence-based retail...

Food Matters Live Podcast ·

2026/07/06

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

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33:26

616: Swicy, clean label, and the TikTok effect:...

Food Matters Live Podcast ·

2026/06/29

In this episode, we enter the Flavour and Colour Lab at Food Matters Live London 2026.Five conversations with the companies shaping what food tastes, looks and feels like. From raw material shortages and botanical extracts, to a Dragon's Den success story built on TikTok trends and a bath bomb-shaped meal base that's found its way into Ocado.We find out how the raw material pressures reshaping the flavour industry right now are leading to new product developments.We get the full story behind the

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27:45

615: Food Historian Annie Gray and PepsiCo's Rob...

Food Matters Live Podcast ·

2026/06/22

Recorded live on stage at Food Matters Live, at London's Olympia London, this is the session that opened the whole event, and it set the tone perfectly.Food historian Annie Gray and Rob Lowery, VP of Marketing at PepsiCo UK, Ireland and Europe, sit down for a wide-ranging fireside conversation on where consumer food culture has come from, where it's heading, and how to tell the difference between a genuine trend and a flash in the pan.They cover how the health concerns driving food choices today,

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20:46

614: 'Food tech Is the new fintech' - and other...

Food Matters Live Podcast ·

2026/06/15

In this episode of the Food Matters Live podcast, we explore the NPD Discovery Zone at Food Matters Live in London's Olympia.It's the section of the show floor where the next generation of food ingredients and technology is being shown for the first time. Through four conversations with four companies, we try to answer one question: where will the food of the future actually come from?We learn about turning CO₂ directly into food ingredients, recovering high-protein, high-fibre ingredients from the

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20:23

613: Food Matters Live London 2026: The conversations...

Food Matters Live Podcast ·

2026/06/08

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

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24:56

612: Sustainable food production - how the industry...

Food Matters Live Podcast ·

2026/06/01

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

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31:58

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

Food Matters Live Podcast ·

2026/05/26

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

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