Food Matters Live Podcast

• 556: Emissions targets - whose targets are they?

  The whole of the food industry is affected by science-based targets on sustainability - but whose targets are they? Are we aiming to satisfy consumer demand, the wants and needs of investors, or is the industry simply following what regulators say needs to be done? In this episode of the Food Matters Live podcast, recorded at our event in Manchester in November 2024, our expert panel offer their views on who is driving the push for sustainability. The discussion also delves into the challenges of data integrity, the significance of Scope 3 emissions, and the need for supplier engagement.  They delve into the evolving landscape of sustainability within organisations, focusing on carbon literacy, fish stock management, climate disclosures, and the integration of science-based targets.  Gina Camfield, Head of ESG, Aramark UK & Global Offshore Paul Irwin-Rhodes, Head of Sustainability and SHE, Greggs Chris Shearlock, Sustainability Director Europe, Thai Union

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• 555: Regenerative farming: The power of partnerships

  How can partnerships help overcome the barriers to regenerative agriculture and drive lasting change in the food system?  In this episode of the Food Matters Live podcast, recorded live at our event in Manchester in November 2024, we once again explore how industry is embracing the move towards regenerative agriculture, but crucially through the lense of the power of partnerships. Our panel discusses the importance of financial incentives for farmers, the barriers to adopting regenerative practices, and the need for a systemic change in the agricultural sector.  They also highlight the significance of measuring outcomes beyond carbon reduction, such as biodiversity and soil health, to ensure the long-term success of regenerative agriculture. Guests: Andrew Voysey, Chief Impact officer, Soil Capital Luc Beerens, Global Sustainable Sourcing Director, Mars Incorporated

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• 554: Sustainable nutrition - plant-based and beyond

  Does ultra-processed plant-based food have a role to play in the future of sustainable nutrition? Huge strides have been made in the plant-based sector and benefits continue to be discovered, yet the market is plateauing. With an increasing backlash against ultra-processed foods targeting the sector, plant-based doesn’t always carry the allure it once did. Has the opportunity been over-hyped or can new ingredients and technologies inject new life and nutritional value into the market? In this episode of the Food Matters Live podcast, recorded at our event in Manchester in 2024, an expert panel discusses the potential role the plant-based sector has to play in the shifting the food industry to a more sustainable, more nutritious future. Guests: Indy Kaur, Founder, Plant Futures Professor Alexandra Johnstone, the Rowett Research Institute of Nutrition and Health, the University of Aberdeen Dr Marjolijn Bragt, Programme Manager, Nutrition for Optimal Health, Wageningen Food and Biobased Research Emer Lowry, Partner, Sustainability and Ethics Specialist in Health, Waitrose

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• 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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