Food Matters Live Podcast

Global demand for protein has been rising for sixty years and shows no sign of stopping. But the way we're producing it is running into hard limits, environmental, ethical and economic, at exactly the moment that consumers have decided protein is the most important thing on the label.
So where does that leave manufacturers, retailers and innovators trying to navigate a market that wants more protein, cheaper, more sustainably, and still delicious?
In this episode of the Food Matters Live podcast, recorded at our London Olympia event, three experts try to answer that question.
They discuss overgrazing, marine over-exploitation, and the opportunity in novel proteins.
They also talk about how constraints on animal protein are opening a window for plant-based innovation that the industry hasn't had before.
And they discuss the future of soy protein, all with one thing front of mind - the products produced need to be attractive to consumers.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

What's the next Dubai chocolate? And more importantly, how do you know whether to back it before it's mainstream, or whether it will ever get there at all?
The speed at which flavour trends now travel has fundamentally changed the job of everyone in NPD. What used to take decades can now arrive, peak and fade within a single season. 
Social media accelerates trends and creates consumer expectations about flavour before a product even hits the shelf.
In this episode of the Food Matters Live podcast, recorded at our London Olympia event, five flavour and innovation specialists debate what all of this means in practice. 
They unpack why flavour is still king, and why the days of designing something that appeals to everybody are effectively over. 
And they wrestle with the most loaded question in innovation: is the era of the perennial core flavour over, or will the industry always find new ones?
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

How is AI influencing innovation in the food industry? 
In this episode of the Food Matters Live podcast, recorded live at our event at Olympia in London, we try to map out the full picture.
Our guest speaker is Alberto Prado, former Global Head of R&D Digital & Partnerships at Unilever.
Alberto believes the food industry is facing the most volatile, fast-moving, expensive and demanding environment it has ever operated in. But, he argues, the tools it's using to respond are largely unchanged since the 1980s.
He maps out the full picture - what AI is already doing inside large FMCG organisations, the five barriers he believes are getting in the way, and why he argues companies that treat AI as infrastructure rather than a feature, will be shaping this industry for the next decade.
His argument is that most food businesses are using AI to write better emails and build slightly faster dashboards, while mistaking that for transformation.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

When a female consumer walks into a shop asking for help with their hormones, their sleep or their fertility, how confident can they be that what they're sold is actually backed by evidence?
It's a question a growing wave of informed, sceptical consumers is now asking louder than ever.
In this episode of the Food Matters Live podcast, recorded at our London event in 2026, we have a frank conversation about women’s health and what evidence-based retail actually looks like from the inside. 
We hear the case made for personalised nutrition - not as a premium niche, but as a genuine public health opportunity - and learn about one of the most quietly significant shifts in women's supplement science: the move from folic acid to methylated folate in prenatal products.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com

In this episode, we enter the Flavour and Colour Lab at Food Matters Live London 2026.
Five conversations with the companies shaping what food tastes, looks and feels like. From raw material shortages and botanical extracts, to a Dragon's Den success story built on TikTok trends and a bath bomb-shaped meal base that's found its way into Ocado.
We find out how the raw material pressures reshaping the flavour industry right now are leading to new product developments.
We get the full story behind the bath bomb-shaped meal base that started on TikTok, appeared on Dragon's Den, and just launched in a major supermarket. 
And how a baking powder that's been around for 175 years, is re-inventing itself.
If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com
We would like to clarify that, due to an internal communication error regarding session timings, Tina Faghihi-Hallam from Flavour Bombs was unable to join the live panel discussion at Food Matters Live as scheduled. Tina was present at the event and ready to participate, and her absence from the stage was not due to any fault on her part.