Food Matters Live Podcast

• 553: Is fermentation the secret weapon in a shifting food landscape?

  As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges? The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains. The food industry is remarkably resilient, partly because it is so good at adapting. In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future. Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation. We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence. Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester. Guests: Daryl Smith, Business Manager UK & Ireland, Biospringer by Lesaffre Roy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland

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• 552: The power of knowledge in food and drink NPD

  How much work goes into getting a food or beverage product from concept to our supermarket shelves? It seems obvious that the starting point of a successful launch, is coming up with an idea that will sell, but how do you know that consumers will want to buy what you produce? The truth is, it's not possible to know for sure, but with the right research, insights, creativity and testing, it is possible to give yourself the best chance of success. In this episode of the Food Matters Live podcast, made in partnership with IFF, we go on a journey through the NPD process, to find out how they deliver groundbreaking, sustainable innovations that elevate everyday products. We explore how they use insights, data-driven forecasts, trends, and cognitive science to help their customers satisfy consumer demand. We also meet the product development team, who use all of that data, and their own creativity, to bring those ideas to life. IFF are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester. Richard Neish, Senior Manager Global Trends & Foresight, Consumer Intelligence, Taste Anne Besnard, Global Director, Cognitive and Data Science, Taste Bernardo Juan Fleming, Trends and Foresight Director, Scent Marine Hetheier, Global Trends and Foresight Senior Manager, Scent Lisa Lord, Design Team Lead for Beverage & Dairy Chet Willcock, Senior Research Chef Culinary

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• 551: Navigating science-based sustainability targets

  Sustainability targets are now well-established as a crucial part of any food company's future plans, with science-based targets seen as the gold standard. But a lot of companies are still grappling with the idea of what these targets are, how to implement them, and how to convert them into something valuable for themselves and their consumers. In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we try to address some of those concerns. Our speaker is Gina Camfield, Head of ESG at Aramark UK & Global Offshore. She discusses the company's journey towards achieving science-based targets in sustainability, and outlines the challenges faced, such as data collection and stakeholder engagement, and highlights the strategies employed to overcome these obstacles.  She also emphasises the importance of collaboration, innovative solutions, and the need for continuous improvement in sustainability efforts.  The conversation also touches on future directions, including recipe reformulation and sustainable sourcing strategies.

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• 550: From insights to impact - driving innovation in the food industry

  Strong customer relationships are at the heart of any successful business, whether in the food industry or elsewhere. But these connections do not happen by chance - they require careful nurturing and alignment. In this episode of the Food Matters Live podcast, we are joined by members of the customer account management team at Azelis Food and Nutrition to uncover how they cultivate and maintain these essential partnerships. Azelis is a trusted supplier of ingredients and services, offering technical and regulatory support to food and beverage manufacturers. Their reputation as industry leaders is well-established. They have worked closely with Food Matters Live for many years, and this year, they are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester. In this episode we cover: How the team at Azelis build and maintain their customer relationships. The crucial role market and trends analysis plays in their work. How the customer account management team works with the technical team at Azelis. What you can expect from the Azelis team at Food Matters Live: Tastes of Better in Manchester. Guests: Azelis Sales Managers Adam Hill, Hamit Walia, Jacob Lakin, Kelly Whitmore

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• 549: Is the food industry embracing regenerative agriculture?

  Regenerative agriculture is gaining traction in the food industry, but how far along are we in its adoption, and what challenges remain? In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we bring together an expert panel to examine the real-world impact of regenerative practices. They discuss food and drink brands leading the way, the difficulties of scaling regenerative systems, and the need for credible measurement frameworks.  The conversation also explores the balance between environmental impact, cost, and industry collaboration in making regenerative agriculture more accessible. The big question is: can businesses truly claim to be regenerative, or is it an evolving process rather than an absolute standard? Guests: Mark Varney, Head of Fair to Nature, RSPB Dr Matt Hutcheson, Industry Solutions Officer, SAI Platforms

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