As the food and drink industry adapts to seemingly ever-changing market conditions, could a process with deep historical roots provide the answers to some of the most pressing modern-day challenges?

The world of food is constantly changing, whether its customer preferences, concerns about the environment, or global affairs having an impact on supply chains.

The food industry is remarkably resilient, partly because it is so good at adapting.

In this episode of the Food Matters Live podcast, made in partnership with Baking With Lesaffre and Biospringer by Lesaffre, we meet two companies with incredible histories that are leading the charge into the future.

Both companies believe, with good evidence, that part of the solution to some of the challenges on the horizon is fermentation.

We explore how they are adapting to shifting consumer demands, the role of yeast in plant-based alternatives, and why fermentation is having a resurgence.

Baking With Lesaffre and Biospringer by Lesaffre are taking on a key role as a hosting partner at Food Matters Live: Tastes of Better in Manchester.

Daryl Smith, Business Manager UK & Ireland, Biospringer by Lesaffre

Roy Parton, Commercial Director, Baking With Lesaffre, UK & Ireland