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Food Matters Live Podcast

Food Matters Live Podcast

By: Food Matters Live
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About this listen

 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.







Food Matters Live 352159 Art Cooking Food & Wine Hygiene & Healthy Living
Episodes
  • 590: Butter boards and milk manga - the renaissance of dairy

    590: Butter boards and milk manga - the renaissance of dairy
    Dec 22 2025
    Dairy products may be perceived as 'much-loved by uninspiring' in some quarters, but there's plenty of work being done to change the category's image.

    In this episode of the Food Matters Live podcast, recorded at our Dublin event, we discover how it's being transformed through the prism seven consumer lifestyle pathways.

    We learn about communal dining trends driving butter and cheese boards across Gen Z, and "prejuvenation" - where 20-somethings obsess over aging and drive collagen-infused dairy innovation.

    And there is a GLP-1 angle. As appetite suppressors change how people experience food, dairy is leaning into sensory innovation - texture (yogurts with three different textures in one pot), olfactory cues (fragrance as a purchase driver in Chinese RTD teas), and maximalist joy.

    From milk manga comics revealed as Japanese schoolchildren empty their bottles, to Velveeta's unapologetic 100-year celebration with nail polish and candles, dairy's future isn't about being healthy and boring - it's about nutrient density delivered with color, fun, and connection.
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    22 mins
  • 589: The next generation of sustainable protein

    589: The next generation of sustainable protein
    Dec 15 2025
    The next wave of protein innovation is here - and it looks nothing like the plant-based burgers that dominated the last five years.

    In this episode of the Food Matters Live podcast, recorded at our Ascot event in 2025, we explore two radically different approaches to meat alternatives.

    Mycelium fermentation that grows centimetre-length muscle-like fibres, requiring just four ingredients, and extremophilic micro algae that thrive at pH 1 without contamination or arable land.

    But our panel of experts also confront the hard numbers: with billions of chickens slaughtered annually and current meat consumption mathematically unsustainable by 2050, these innovations must need to achieve price parity, superior nutritional value, and genuine consumer acceptance to make a meaningful impact.
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    42 mins
  • 588: Forecasting the future of flavour innovation

    588: Forecasting the future of flavour innovation
    Dec 8 2025
    What does the future hold for flavour innovation in the food sector?

    In this episode of the Food Matters Live podcast, recorded at our event in Dublin, five culinary innovators reveal which flavour trends are defining the 2020s - and which unexpected ingredients will reshape menus by 2030.

    The panel dissects everything from "borderless cuisine", to the relentless march of hot honey across every category.

    And what of plant-based meat alternatives? Some of our panel push back on products trying too hard to mimic meat.

    And could we be about to witness a turnaround in fortunes for the PR around MSG?

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    48 mins
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