Food Matters Live Podcast

No parent wants their child to miss out, and from day one that often means paying close attention to what goes on their plate - sometimes with more anxiety than confidence.
So what's actually keeping parents up at night? What shapes their choices, what ends up in the shopping basket, and what would they do differently given the chance?
In this episode of the Food Matters Live podcast, made in partnership with FrieslandCampina Ingredients (FCI), we go looking for answers. 
FCI has carried out a study, covering eleven countries with vastly different cultures, approaches to food, and ideas about what healthy eating actually looks like.
We unpack their findings and explore what they signal for food manufacturers trying to reach this audience in a meaningful way.
FrieslandCampina Ingredients

FrieslandCampina Ingredients is a global leader in proteins and prebiotics, addressing the growing need for innovative nutritional solutions to the world’s health and well-being challenges. 
Its drive is to get the right ingredients to you so you can create highly nutritious, sustainable applications for consumers with special dietary needs and preferences. So they can get the most out of life, always. 
Parent company, FrieslandCampina, daily provides millions of consumers throughout the world with dairy products containing valuable nutrients from milk.

Between 70 and 85% of new food products fail in their first year. And the reason often isn't the nutrition, it's the mouthfeel.
When manufacturers remove sugar, fat or calories to make food healthier, they risk destroying the very sensory experience that makes consumers reach for that product again. 
And consumers, it turns out, are unreliable witnesses to their own preferences, saying they want something "lighter" while consistently choosing products that are thick, smooth and dense. 
Bridging that gap between what consumers say and what they actually want is one of the most underestimated challenges in food innovation.
In this episode of the Food Matters Live podcast, made in partnership with Tate & Lyle, we explore the science, strategy and commercial implications of mouthfeel.
Professor Charles Spence from Oxford University's Cross Modal Research Laboratory opens with a masterclass on multisensory perception, explaining how retronasal aroma accounts for as much as 95% of what we think we're tasting, and how simply amplifying the sound of a crisp can make it seem fresher and crispier without changing a single ingredient.
We unpack the science behind mouthfeel, how social media listening is revealing new mouthfeel trends, and how all of that information is being turned into real R&D solutions.
Tate & Lyle
Supported by its 160-year history of ingredient innovation, Tate Lyle partners with customers to provide consumers with healthier and tastier choices when they eat and drink. Millions of people around the world consume products containing its ingredients every day. Through its expertise in sweetening, fortification, and texture, Tate & Lyle develops ingredient solutions that reduce sugar, calories, and fat, add fibre and protein, and provide texture and stability in categories including beverages, dairy, bakery, snacks, soups, sauces, and dressings. Tate & Lyle has more than 3,500 employees working in around 57 locations across 39 countries. Science, Solutions, Society is its brand promise and how Tate & Lyle will achieve its purpose of Transforming Lives Through the Science of Food. By living its purpose, Tate & Lyle works to successfully grow its business and have a positive impact on society. The company lives its purpose in three ways: by supporting healthy living, building thriving communities and caring for our planet.

Fibre is arguably one of the most important and most neglected nutrients in the Western diet.
Sixty per cent of people are not hitting their daily requirements and, unlike protein, it has an image problem that public health campaigns have largely failed to fix.
In this episode of the Food Matters Live podcast, recorded at our Ascot event, three experts examine the fibre gap from three very different angles: the supply chain, the behavioural science, and the cutting-edge physiology.
We hear the case for "stealth health" and invisible integration as the only realistic route to getting more fibre into consumer diets right now, and how a landmark Danish intervention doubled national fibre intake.

What if the greatest threat to your supply chain isn't a disease outbreak or a logistics failure, but a ransomware attack on a supplier you've never met?
The regulatory and risk landscape facing food businesses has shifted dramatically, from The Corporate Sustainability Reporting Directive, to EU Deforestation Regulation, and the increased risk of cyber attacks in food supply chains.
In this episode of the Food Matters Live podcast, recorded at our Dublin event, three specialists in supply chain technology and compliance unpack what all of this means in practice. 
The question the industry  faces is whether it can treat data with the same rigour it has always applied to physical ingredients.

The gut health market is booming. But if you can't make a meaningful health claim, how do you build a commercially successful product?
Despite decades of research, billions spent on ingredients, and a consumer base that's genuinely hungry for gut health solutions, the industry faces a fundamental tension: the science is outpacing what regulators will allow on pack. 
In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of experts debate where the real opportunity lies in gut health NPD - and where the industry keeps tripping itself up. 
They examine why the gut-brain axis is both the most exciting frontier and the hardest to substantiate for regulators; why one well-designed study will never be enough to unlock a claim, and why flooding the market with poorly powered trials actively damages the entire field.