Table Talk

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

How can plant-based oils help solve some of the food industry's biggest challenges? From reducing greenhouse gas emissions to cutting costs, while maintaining great taste, plant-based oils are emerging as a powerful solution for manufacturers facing mounting pressure to deliver sustainable, affordable, and delicious products. But with concerns around deforestation and responsible sourcing, how do we harness their benefits without causing more harm? In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore how innovative plant-based oil technologies are transforming everything from butter and dairy alternatives to chocolate and hybrid meats. We dive deep into Life Cycle Assessment tools, that help customers reduce their carbon footprint, discover how removing the "mediator" (livestock) can dramatically cut emissions, and tackle the complex conversation around palm oil. Our guests share real-world examples of how these solutions are helping manufacturers balance competing d

Since Brexit, food manufacturers face an unprecedented challenge: navigating two completely different regulatory systems that are rapidly diverging from each other. In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, Camden BRI's Regulatory Affairs Manager, Sharon Morey, reveals why trying to predict what regulatory changes are on the horizon has become more critical - and more difficult - than ever before. From the "crystal ball problem" of predicting regulatory changes, to the practical realities of managing dual UK-EU compliance, she explores the regulatory minefield facing today's food industry. Sharon reveals why there's "no such thing as a natural alternative" to food additives, shares updates on long-awaited CBD authorisations, and explains how sustainability legislation is reshaping everything from packaging to environmental claims.

What are the real barriers preventing fibre from achieving meaningful integration into our daily diets? Only 10% of the UK population meets daily fibre requirements, yet innovation continues to accelerate in this space. In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores why fibre could finally be having its moment. From technical formulation challenges to consumer perception issues, our guests reveal the practical realities of bringing high-fibre products to market. They also share successful case studies from Danish whole grain partnerships and innovative school breakfast programmes - showing widespread adoption is possible.

Why has gut health become a mainstream conversation, and what are the real barriers to bringing innovative gut health products to market? Research into gut health has exploded over the past 10-15 years, with consumers increasingly seeking functional foods that deliver benefits beyond basic nutrition. In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the driving forces behind gut health's rise to prominence. From baby food to kefir, they reveal how traditional products are being reimagined with cutting-edge science around probiotics, prebiotics and postbiotics. They also share real-world challenges around regulatory restrictions, the complexity of culture communities in fermented products, and the ongoing quest to make fibre more appealing to UK consumers.

Sugar reduction is reshaping how food manufacturers approach product development, but how do you go about balancing health with taste preferences? With health consciousness rising and regulatory pressure mounting, the industry faces unprecedented challenges. The demand is clear, with over a third of European consumers actively buying more reduced or no added sugar products. In this episode of the Food Matters Live podcast, made in partnership with Ingredion, we explore the evolving sweetener landscape and discover how manufacturers are rising to meet consumer expectations without compromising on taste. We delve into the science of sweetener development, the importance of clean label formulations, and the complex regulatory environment that's reshaping product development strategies.  From stevia innovations to texture solutions, our expert guests reveal how successful sugar reduction requires a holistic approach that considers the entire recipe – not just the sweetening component. Ingredion will be appe

What are the real barriers preventing sustainable proteins from achieving mass market penetration?  Innovation continues to accelerate in this space, but there are still challenges around mainstream consumer acceptance. In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in May 2025, our expert panel explores the complex landscape of sustainable protein adoption. From contract catering to retail dairy, our guests reveal the practical realities of introducing alternative proteins into established food systems. One of the key issues is, although consumers express interest in sustainable options, trust remains the primary barrier to adoption.  Our guests share real-world examples of successful protein innovations, and discuss how major food service providers are integrating carbon footprint data into menu development.

We know that HFSS (foods that are high in fat, salt and sugar) regulations are reshaping how food manufacturers approach product development, marketing, and consumer engagement.  With advertising restrictions coming into force and complex compliance requirements, the industry faces unprecedented challenges in navigating this regulatory landscape. So how do we balance nutritional reformulation with consumer taste preferences while staying compliant with evolving HFSS policies?  It's a complex challenge but one that's becoming increasingly critical as the October 2025 deadline approaches. Are panel of experts discuss reformulation and innovation challenges, legal compliance and enforcement, and how different stakeholders are working together to navigate HFSS requirements.

The food industry is experiencing a fundamental shift toward accelerated product life cycles, where limited editions and seasonal launches are becoming the norm. So what does this mean for manufacturers? In this episode of the Food Matters Live podcast, made in partnership with AGRANA, we explore how the food industry is adapting to an era where the "need for new" is driving new product development.  Of course, this creates operational challenges – from sourcing raw materials to developing formulations that hit the right flavour and texture notes. But it also creates great opportunity to develop products that really stand out and push the innovation boundaries. Our guests from AGRANA’s Fruit segment share the reality of modern product development, where global networks must spot emerging trends early while local expertise tailors solutions to specific markets.  They reveal how preparation specialists are becoming the unsung heroes of this acceleration, providing the solutions that allow brands to diversif

How do we create nutrition products that resonate with every generation? It's a complex challenge but one that's becoming increasingly important as the active nutrition market evolves. The sports nutrition industry has traditionally focused on hardcore athletes, but we're seeing a fundamental shift towards "active nutrition" – products designed for consumers of all ages who want to stay healthy and physically active. We know that different generations have vastly different health priorities, communication preferences, and product format needs.  In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we explore how brands can successfully navigate these generational differences to create products that work across multiple demographics, from understanding what drives each age group to practical formulation strategies. And we examine real-world examples of how ingredients like protein and creatine can be positioned differently for various life stages, while maintain

What does meaningful progress towards sustainability in the food industry actually look like? Is it setting ambitious targets and regular transparent reporting? Possibly. But the key thing is how those targets affect things on the ground, the tangible benefits we see as a result. In this episode of the Food Matters Live podcast, made in partnership with AAK, we look at targeted initiatives that are creating impact at scale, while also addressing some of the sector’s most complex challenges. We learn about efforts to empower women in West Africa (and find out all about rocket stoves), how data is being used to drive regenerative agricultural practices in Swedish Rapeseed, and we tackle the tough questions around palm oil. AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot. 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 hea

What happens when a booming sports nutrition market collides with regulatory reality and patchy evidence? In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, a panel of industry experts delve into the commercial realities facing sports nutrition brands today. They discuss health claims, the novel foods approval process, and maximum vitamin limits. But it's not all about regulation. This episode covers the latest active nutrition trends and consumer behaviours. Active nutrition now covers everyone from couch-to-5K runners to elite athletes, but what they want and need can vary greatly.

When it comes to new product development, trends are a huge factor in what gets made and what doesn't. But which food trends deserve the hype and which are flying under the radar? In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we gather a panel of industry experts to discuss what's overhyped and underestimated in NPD right now. Our panellists pull no punches: artificial sweeteners have failed to tackle obesity, lion's mane mushrooms are being oversold as superfoods, and the protein obsession on TikTok is driving meat consumption back up for the first time in years. Meanwhile, fermentation remains criminally underestimated as the missing piece in our nutritional puzzle, and pulses offer untapped potential for both human and planetary health. And, of course, the topic of AI comes up - just how much of an impact is it having (and will it have) on NPD in the food sector?

Have you ever wondered what it would take to feed 10 billion people without destroying the planet? In this episode of the Food Matters Live podcast, recorded at our event in Manchester in May 2025, we tackle this question head-on with a leading researcher from the Bezos Centre for Sustainable Protein at Imperial College London. Dr Rodrigo Ledesma-Amaro breaks down the uncomfortable truths about our current food system: agriculture accounts for 33% of global greenhouse gas emissions, we are wasting 30% of everything we produce, and yet demand is skyrocketing as the world population heads toward 10 billion by 2050. He explores three game-changing approaches to alternative proteins that could solve this puzzle, and reveals how cutting-edge science is making the impossible possible, including yeast that's been launched to space to tackle the cost of feeding astronauts.  But the real story is how these breakthrough technologies could transform food production right here on Earth. Guest: Dr Rodrigo Ledesma-Ama

Picture yourself standing in the supermarket aisle, reading a food label that promises the world: "Boosts immunity!", "Burns fat naturally!", "Scientifically proven results!" - and finding yourself wondering: "Wait, can they actually say that?" In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, we tackle a deceptively simple question: Who's actually watching what food companies say about nutrition, and are the current rules fit for purpose in our digital age? Our guest speaker unpacks the world of nutrition regulations, from the glaring gaps in current legislation to the wild west of social media marketing.  We explore how traditional advertising rules are being challenged by Instagram stories and TikTok videos, and whether artificial intelligence might hold the key to monitoring the millions of nutrition claims made every day across digital platforms. Lewis Wallis, Regulatory Affairs Advisor, Campden BRI

Think back to the times in your life when you saw a food product on a shelf that really stopped you in your tracks and made you say "wow". Maybe it even ended up disrupting a whole sector, with competitors rushing to emulate the success of that particular product. In this episode of the Food Matters Live podcast, made in partnership with Raps, we ask a simple question: Are we seeing enough genuine innovation in the food and drink sector, or is the industry playing it safe? We discuss the challenges of new product development, the importance of genuine innovation, and the role of consumer trends in shaping food products. Along the way, we delve into some of the complex questions around product formulation and the need for culinary creativity to meet evolving consumer demands and eating habits Raps is taking on a key role at Food Matters Live in Ascot in October 2025. Guests: Leo Bewers, Business Development Chef, Raps UK Leila Lawrence, Market Development Manager, Raps UK

It is clear that having access to good data is a key requirement for any food business trying to reach sustainability targets, but what does that look like in practice? In this episode of the Food Matters Live podcast, recorded live at our event held in Manchester in November 2024, we hear from a leading figure about their journey with data and sustainability. Meredith Ford is Head of Sustainability for the UK and Ireland at SSP International, a food service provider operating in airports and train stations all around the world. Meredith shares insights on leveraging data to analyse carbon footprints, the importance of prioritising actions based on data, and the challenges of changing consumer perceptions about sustainability.  She also highlights various experiments conducted to optimise menus and product ranges for lower carbon impact, emphasising the alignment of sustainability with commercial goals.