Food Matters Live Podcasts

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.