Table Talk

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.

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?

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.

Dairy products may be perceived as 'much-loved by uninspiring' in some quarters, but there's plenty of work being done to change the category's image. In this episode of the Food Matters Live podcast, recorded at our Dublin event, we discover how it's being transformed through the prism seven consumer lifestyle pathways. We learn about communal dining trends driving butter and cheese boards across Gen Z, and "prejuvenation" - where 20-somethings obsess over aging and drive collagen-infused dairy innovation. And there is a GLP-1 angle. As appetite suppressors change how people experience food, dairy is leaning into sensory innovation - texture (yogurts with three different textures in one pot), olfactory cues (fragrance as a purchase driver in Chinese RTD teas), and maximalist joy.  From milk manga comics revealed as Japanese schoolchildren empty their bottles, to Velveeta's unapologetic 100-year celebration with nail polish and candles, dairy's future isn't about being healthy and boring - it's about nutr

The next wave of protein innovation is here - and it looks nothing like the plant-based burgers that dominated the last five years.  In this episode of the Food Matters Live podcast, recorded at our Ascot event in 2025, we explore two radically different approaches to meat alternatives. Mycelium fermentation that grows centimetre-length muscle-like fibres, requiring just four ingredients, and extremophilic micro algae that thrive at pH 1 without contamination or arable land. But our panel of experts also confront the hard numbers: with billions of chickens slaughtered annually and current meat consumption mathematically unsustainable by 2050, these innovations must need to achieve price parity, superior nutritional value, and genuine consumer acceptance to make a meaningful impact.

What does the future hold for flavour innovation in the food sector? In this episode of the Food Matters Live podcast, recorded at our event in Dublin, five culinary innovators reveal which flavour trends are defining the 2020s - and which unexpected ingredients will reshape menus by 2030. The panel dissects everything from "borderless cuisine", to the relentless march of hot honey across every category.  And what of plant-based meat alternatives? Some of our panel push back on products trying too hard to mimic meat. And could we be about to witness a turnaround in fortunes for the PR around MSG? 

Can you reformulate a product to reduce sodium by 25% without losing the rich savoury profile consumers expect? And even if you can, will shoppers actually buy it?  The UK's high fat, salt and sugar (HFSS) regulations have sparked the biggest wave of reformulation the food industry has seen in decades - but success requires far more than technical prowess.  In this episode of the Food Matters Live podcast, recorded at our Ascot event, three speakers reveal the complex reality of making food healthier while keeping consumers coming back for more. And there's another challenge: just as companies invest millions reformulating to current benchmarks, there are further changes in the works.  How can industry maintain momentum when the regulatory goalposts keep moving, and 40% of shopping baskets still come from HFSS products?

What happens when 12% of US adults start using weight loss medication that suppresses their appetite? We're finding out in real time - and the food industry is working to respond.  In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, we look at how GLP-1 drugs like Ozempic and Wegovy are already leading to retailers and manufacturers all over the world fundamentally rethinking their strategies. The numbers are stark: households using GLP-1s spend 6% less on food overall, meanwhile, protein yogurts, meat snacks, nutrition bars and fresh produce are thriving as users seek nutrient-dense foods to maintain nutrition while eating far less. GLP-1 isn’t a side story, in fact, this consumer segment is already the same size as the vegan/vegetarian market in the UK. And the signs are that it’s only going to grow. The real challenge is, we don't know if users will take these drugs once, multiple times in cycles, or continuously at maintenance doses - and each scenario r

As the gut microbiome emerges as a "forgotten organ" implicated in everything from cardiovascular disease to Parkinson's, the biotics landscape is exploding beyond probiotics.  In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, a panel of experts take a deep dive into the world of pre, pro and postbiotics. They reveal how plant-based meat fibres, and probiotic fermented foods are reshaping our understanding of gut health - and challenging how we communicate these complex benefits to consumers. We discover how heat-inactivated bacteria can deliver gut, immune, and even mental health benefits without the stability challenges of live probiotics, look at how plant-based meat alternatives increase beneficial fibre-degrading microbes, and tackle the communication issue: how do you explain to consumers that not all fermented foods contain probiotics, that more probiotic strains isn't necessarily better, and that throwing multi-strain supplements at a Western di

Is AI going to revolutionise food and beverage innovation, or are we being sold a lot of hype?  While 85% of digital transformation efforts fail, companies like Coca-Cola and Carlsberg are already using AI for everything from trend-spotting to flavour prediction.  In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, Antonio Weiss, author of "AI Demystified," cuts through the hype to reveal what's actually working in AI-powered new product development. Antonio explains why he believes large language models are useful for some parts of NPD (marketing, branding, trends), while the serious work of flavour prediction and demand forecasting requires specialist machine learning models like graph neural networks.  He maps out both optimistic and pessimistic scenarios. Can we maintain the human "through line" between creator and consumer, or will AI slop dominate our feeds? The answer may depend on the choices we make today.

Is personalised nutrition about hitting the perfect bullseye with algorithmic precision, or is it actually more like a game of beach ball - bouncing insights back and forth between company and consumer? Despite two decades of DNA analysis, continuous glucose monitors, and proprietary algorithms, most personalised nutrition advice still boils down to "eat salmon, broccoli, and brown rice" - recommendations people are already following.  In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, our panel of experts argues that the future of personalised nutrition must shift from linear expert advice to interactive learning relationships. They discuss the gap what the industry recommends and what consumers can actually use in daily life, the role of microbiota, and personalised fibre recommendations. 

What happens when precision fermentation, ultra-processed food backlash, GLP-1 drugs, and supply chain volatility collide?  The food industry faces unprecedented challenges - and opportunities - as multiple disruptive forces converge simultaneously.  In this panel discussion recorded at the Food Matters Live in Ascot in October 2025, industry leaders from across the value chain reveal how they're navigating what one panelist calls doing "everything, everywhere, all at once.” They discuss how engineering biology can create functional ingredients without the need for added additives, fermentation techniques from cultures outside Europe, and the delicate balance of meeting functional food claims like immunity while maintaining clean label credentials. They also delve into biometric data, GLP-1, and unstable cocoa supply chains.

What if the key to healthy ageing isn't just about living longer, but maintaining metabolic wellness, bone strength, and cellular youth throughout our lifespan? As obesity and type 2 diabetes continue to rise globally, the need for evidence-based nutritional interventions has never been more critical. In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, we delve into the nutrition that is supporting health across the ageing journey.We look at dietary fibre as a natural regulator for blood glucose control, and how an EU health claim for reduced glycemic response offers manufacturers a science-backed reformulation opportunity. We hear about research that suggests animal protein intake is associated with better bone mineral density in older adults.And we're introduced to a groundbreaking natural vitamin D3 source from mealworms that's three times better absorbed than conventional lanolin-based supplements.Can food reformulation and innovative ingredients truly s

Can we really convert industrial CO2 emissions into complete nutrition without using any fertile land?  As deforestation claims a forest area the size of 18 football fields every minute to meet food and feed demands, the search for genuinely sustainable protein sources has never been more urgent.  In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, three experts reveal radically different approaches to solving the alternative protein challenge - from breathing cultivation systems to the nuanced reality of ultra-processed plant-based meat. We discover how technological advances are putting microalgae at the centre of the alternative protein conversation, we delve into the debate around ultra-processed foods, and the hidden challenge: even the most sustainable ingredient innovation can fail if supply chain realities aren't considered from day one. From multifunctional water-soluble proteins that foam better than egg, to understanding why Swiss soybean vari

How can food manufacturers simultaneously make products healthier, more affordable, more sustainable, and maintain great taste - all whilst the regulatory landscape is shifting? The food industry has a rich history of adaptation, navigating everything from global crises, evolving regulatory landscapes, and consumer preferences. And it looks like that adaptability trait is going to need to continue for the foreseeable future, with the UK's new 10-year health plan and evolving HFSS guidelines creating a “perfect storm” for manufacturers. In this episode of the Food Matters Live podcast, made in partnership with Kerry, we explore how the industry can navigate these challenges without compromising on consumer appeal. History tells us the food industry is good at this stuff, so perhaps what’s on the horizon is more of an opportunity than a challenge. Kerry Kerry, the Taste Nutrition company, offers solutions that nourish lives all over the world.  From humble beginnings as an Irish dairy co-operative, Kerry

Is gut health still a top priority for consumers? We know that awareness continues to rise, but there's evidence that fewer people are actually taking action when it comes to their diets. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how the gut health conversation needs to evolve beyond traditional disease management messaging. We hear how stressed, burnt-out consumers are shifting focus from long-term health goals to immediate quality-of-life concerns like energy, mood, and sleep - creating an opportunity to reframe gut health benefits around these daily wellness priorities.  We also explore the critical but underexplored connection between gut health and menopause, explaining how the "estrobolome" - specific gut bacteria that metabolise estrogen - could be key to managing menopausal symptoms. From the challenge of making fibre "aspirational" like protein has become, to understanding why post-menopausal women's microbiomes become more simil

How do health and nutrition brands cut through the noise when social media influencers can spark viral trends overnight with questionable claims? From apple cider vinegar "miracle cures" to dangerous weight-loss promises, the supplement and nutrition industry faces constant battles against misinformation. That misinformation can undermine consumer trust and safety. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore the practical challenges brands face in managing social media. The discussion covers everything from AI-powered claim verification tools to the challenge of explaining why 20-ingredient labels aren't necessarily "chemical-laden," and why nutrition education needs to start much younger. With the ultra-processed food debate and "cleaner label" conversations dominating social feeds, our speakers reveal their strategies for proactive content creation, working with credible healthcare professionals, and teaching consumers to spot red flags in

Why has the ultra-processed food (UPF) debate reached fever pitch, yet seems stuck in an endless loop of confusion?  Despite evolving beyond its initial black-and-white framing, the conversation continues to generate more heat than light. In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, our expert panel cuts through the misinformation to explore what's really driving public concern about food processing. From the challenges of science-led communication in an influencer-dominated landscape, to exploring why the NOVA classification system struggles with nuance, our guests reveal the practical realities facing both consumers and food manufacturers.  The panel also tackles the emerging disruption of GLP-1 drugs and their potential to reshape food consumption patterns, questions whether retailers have gone too far with ingredient reduction, and explores why default healthy options at accessible price points might be the only equitable solution. 

Whether it is health, sustainability, cost, or even the changes brought about by the big increase in GLP-1 treatments, the way we eat is evolving. Consumer behaviours are shifting, and what motivates people in their food choices is encouraging food manufacturers to think about their approach to nutrition.  In this episode of the Food Matters Live podcast, made in partnership with BENEO and KREGLINGER , we unpack this evolving food landscape and how food manufacturers are facing up to the challenges and opportunities it presents. As we see consumers who are increasingly health-conscious, sustainability-minded, and looking for products that live up to their expectations around taste and texture, how is the industry responding? We delve into the crucial role plant-based proteins are playing in this new world, in particular faba bean products, as well as addressing issues such as supply, pricing and shifting consumer priorities. BENEO and KREGLINGER  will be appearing at the Food Matters Live event in Ascot

Food manufacturers are confronting a significant challenge that has the potential to transform the entire sector. The catalyst is GLP-1 medications, better known as weight-loss drugs. The surge in popularity of these treatments is forcing food companies to wrestle with entirely new consumer expectations. In this episode of the Food Matters Live podcast, made in partnership with IFF, we ask: how do you develop products for people whose fundamental relationship with eating has been altered? This extends beyond just current users of the medication, it encompasses those contemplating treatment, people who have discontinued it, and even people for whom the wider discussion has shifted their perspective on taste, texture and nutrition. GLP-1 treatments present manufacturers with both substantial product development challenges and remarkable possibilities. IFF IFF (NYSE: IFF) makes joy through science, creativity and heart. As the global leader in flavours, fragrances, food ingredients, health and biosciences