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