Food Matters Live Podcast

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.

Recorded live on stage at Food Matters Live, at London's Olympia London, this is the session that opened the whole event, and it set the tone perfectly.
Food historian Annie Gray and Rob Lowery, VP of Marketing at PepsiCo UK, Ireland and Europe, sit down for a wide-ranging fireside conversation on where consumer food culture has come from, where it's heading, and how to tell the difference between a genuine trend and a flash in the pan.
They cover how the health concerns driving food choices today, from protein to gut health, are less new than we think, and what that tells us about what's likely to stick
Why personalised nutrition is still accelerating, and what GLP-1 medications are doing to consumer habits and food industry priorities
And how fragmented eating patterns, demographic shifts, and the rise of remote working are reshaping the occasions food is designed around
Find out about upcoming events at foodmatterslive.com.

In this episode of the Food Matters Live podcast, we explore the NPD Discovery Zone at Food Matters Live in London's Olympia.
It's the section of the show floor where the next generation of food ingredients and technology is being shown for the first time. 
Through four conversations with four companies, we try to answer one question: where will the food of the future actually come from?
We learn about turning CO₂ directly into food ingredients, recovering high-protein, high-fibre ingredients from the side-stream of the brewing industry, an automated harvester that recovers broccoli stems left in the field after harvest, and we meet the people behind a food lifecycle management software that brings NPD, finance, and technical teams onto one platform from concept to launch. 
Food Matters Live brings together the food and drink industry's brightest minds across innovation, sustainability, health, and technology. Find out more and register for upcoming events on our website.

Recorded live on the floor of Food Matters Live at Olympia, London, this episode is a snapshot of the conversations happening right now across the food industry.
We catch up with speakers fresh from the stage or on their stand at the event: a food historian making the case for forgotten ingredients, a Michelin-starred chef turning industrial waste into meal kits, a consumer researcher on why flavour will always win, and two researchers pushing back on the way we talk about ultra-processed food.
We hear from food historian Annie Grey on what sourdough bread actually tells us about class, why 'authenticity' is a dirty word in food marketing, and the forgotten British ingredients that deserve a comeback
Frank Lantz, Michelin-starred chef and founder of Uhhmami on the waste he witnessed in professional kitchens, and why upcycled sunflower protein might be one of the most practical sustainability solutions on the market right now
And researchers Chris Bryant and Jules Griffin debate UPF.
Food Matters Live brings together the food and drink industry's brightest minds across innovation, sustainability, health, and technology. Find out more and register for upcoming events on our website.

in this episode, we’re bringing together four of the most compelling talks from our archive, each focused on a different aspect of the same issue - sustainability in food production.
We hear about a breathing cultivation system that captures carbon dioxide from any industrial source and converts it directly into microalgae-based food ingredients.
We get into the science of upcycling food, that’s ingredients that would otherwise leave the food system entirely, given a second life in something people actually buy and eat.
And we get into the detail of the food industry's net zero targets, what they are and how to get there.
it’s clear there’s still work to do across the whole food chain. None of this is solved. But all of it is moving, and faster than the headlines often suggest.