The rise of plant-based foods has been fuelled by the global push for sustainability and healthier diets. But with ongoing debates about taste, texture, and the ultra-processed food narrative, how is the industry adapting to meet consumer expectations?
In this episode of the Food Matters Live podcast, recorded live at Food Matters Live in October 2024, our expert panel explores the innovations, challenges, and opportunities shaping sustainable nutrition today.
From the development of mycoprotein as a sustainable protein source, to tackling ingredient innovation, flavour, and nutritional profiles, there are plenty of exciting opportunities and challenges ahead.
Our panel unpacks the role of alternative proteins, the potential of locally sourced ingredients, and the evolving consumer mindset around sustainable nutrition, from plant-based and beyond.
Dr Hannah Theobald, Head of Nutrition, Marlow Foods
Anthony Warner, Freelance Development Chef
Zoe Hill, Registered Associate Nutritionist, British Nutrition Foundation
Joanne Lunn, Partner and Senior Ethics and Sustainability Manager, Waitrose
