Food Matters Live Podcast

• 573: Plant-based oils: the future of sustainable food?

  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 demands: delivering better taste, better health, better sustainability, and better costs all at once. 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 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 Rotterdam where they will be showcasing their innovative ingredient solutions and discussing solutions to real-world challenges around functionality, sustainability, and cost optimization.

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• 572: Navigating the future of food regulation

  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.

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• 571: Fibre - the 'guilt-free carb' we're refusing to eat

  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.

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• 570: Gut health goes mainstream - what's behind the boom?

  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.

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• 569: The new sweet spot: rethinking sugar reduction

  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 appearing at the Food Matters Live events in Rotterdam 23-24 September and Ascot 8-9 October. Ingredion Ingredion Incorporated, headquartered in the suburbs of Chicago, is a leading global ingredient solutions provider serving customers in nearly 120 countries. With 2024 annual net sales of approximately $7.4 billion, the Company turns grains, fruits, vegetables, and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets. With Ingredion Idea Labs® innovation centers located around the world and more than 11,000 employees, the Company co-creates with customers and fulfills its purpose of bringing the potential of people, nature, and technology together to make life better.

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