587: The HFSS Challenge - Innovation, Consumer Reality and Industry Progress
Can you reformulate a product to reduce sodium by 25% without losing the rich savoury profile consumers expect? And even if you can, will shoppers actually buy it?
The UK's high fat, salt and sugar (HFSS) regulations have sparked the biggest wave of reformulation the food industry has seen in decades - but success requires far more than technical prowess.
In this episode of the Food Matters Live podcast, recorded at our Ascot event, three speakers reveal the complex reality of making food healthier while keeping consumers coming back for more.
And there's another challenge: just as companies invest millions reformulating to current benchmarks, there are further changes in the works.
How can industry maintain momentum when the regulatory goalposts keep moving, and 40% of shopping baskets still come from HFSS products?
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586: GLP-1 - How should the food industry respond?
What happens when 12% of US adults start using weight loss medication that suppresses their appetite? We're finding out in real time - and the food industry is working to respond.
In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, we look at how GLP-1 drugs like Ozempic and Wegovy are already leading to retailers and manufacturers all over the world fundamentally rethinking their strategies.
The numbers are stark: households using GLP-1s spend 6% less on food overall, meanwhile, protein yogurts, meat snacks, nutrition bars and fresh produce are thriving as users seek nutrient-dense foods to maintain nutrition while eating far less.
GLP-1 isn’t a side story, in fact, this consumer segment is already the same size as the vegan/vegetarian market in the UK. And the signs are that it’s only going to grow.
The real challenge is, we don't know if users will take these drugs once, multiple times in cycles, or continuously at maintenance doses - and each scenario requires completely different food industry responses.
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585: The expanding world of gut health innovation
As the gut microbiome emerges as a "forgotten organ" implicated in everything from cardiovascular disease to Parkinson's, the biotics landscape is exploding beyond probiotics.
In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, a panel of experts take a deep dive into the world of pre, pro and postbiotics.
They reveal how plant-based meat fibres, and probiotic fermented foods are reshaping our understanding of gut health - and challenging how we communicate these complex benefits to consumers.
We discover how heat-inactivated bacteria can deliver gut, immune, and even mental health benefits without the stability challenges of live probiotics, look at how plant-based meat alternatives increase beneficial fibre-degrading microbes, and tackle the communication issue: how do you explain to consumers that not all fermented foods contain probiotics, that more probiotic strains isn't necessarily better, and that throwing multi-strain supplements at a Western diet won't magically fix everything?
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584: AI's impact on NPD, with Antonio Weiss, Author and Tech Expert
Is AI going to revolutionise food and beverage innovation, or are we being sold a lot of hype?
While 85% of digital transformation efforts fail, companies like Coca-Cola and Carlsberg are already using AI for everything from trend-spotting to flavour prediction.
In this episode of the Food Matters Live podcast, recorded at our event in Dublin in November 2025, Antonio Weiss, author of "AI Demystified," cuts through the hype to reveal what's actually working in AI-powered new product development.
Antonio explains why he believes large language models are useful for some parts of NPD (marketing, branding, trends), while the serious work of flavour prediction and demand forecasting requires specialist machine learning models like graph neural networks.
He maps out both optimistic and pessimistic scenarios. Can we maintain the human "through line" between creator and consumer, or will AI slop dominate our feeds? The answer may depend on the choices we make today.
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583: Beyond the algorithm - the complexity of personalised nutrition
Is personalised nutrition about hitting the perfect bullseye with algorithmic precision, or is it actually more like a game of beach ball - bouncing insights back and forth between company and consumer?
Despite two decades of DNA analysis, continuous glucose monitors, and proprietary algorithms, most personalised nutrition advice still boils down to "eat salmon, broccoli, and brown rice" - recommendations people are already following.
In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam in September 2025, our panel of experts argues that the future of personalised nutrition must shift from linear expert advice to interactive learning relationships.
They discuss the gap what the industry recommends and what consumers can actually use in daily life, the role of microbiota, and personalised fibre recommendations.
Welcome to the Food Matters Live podcast – where we showcase the innovations, the big ideas, and the visionaries in the food industry.
We dig deep, we look to the future and the past, and we question everything we think we know about food.
Hit subscribe to make sure you never miss an episode.
And find out how you can join the conversation on our website foodmatterslive.com.
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