What happens to consumers, and to the food and wellness industries, when millions of people come off GLP-1 medication?

With GLP-1 drugs surging in popularity, the food industry is already grappling with something far more complex than simply weightloss: who is this consumer, what do they need while on the medication, and crucially, what do they need when they stop?

In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of experts dig into the physiology, the food innovation opportunity, and the gaps the industry is not yet filling.

They explore how GLP-1 drugs alter taste and texture perception, why the craving for sweetness and alcohol diminishes whilst on the drugs, and what nutrient-dense, small-format product innovation looks like for a consumer eating far less.

They also look to the future, when patients come off medication, as the critical, underleveraged opportunity for functional food, probiotics, and fibre innovation.

How does the food we eat affect our immune health during different stages of our lives?

In this episode of the Food Matters Live podcast, recorded at our Rotterdam event, a panel of experts reveal how food shapes immune resilience from before birth, through to old age.

They delve into the science, covering gut health, ultra-processed foods, the 1,000 day rule, and plenty more.

The question is: is the food industry serving our immune systems well and is it ready to respond to an increased interest in the topic among consumers?

GLP-1 is the hot topics at the moment. But how do we know it’s more than just a fad? And could the emergence of GLP-1 drugs be leading to other, less pharmaceutical, innovations in the food industry?

In this episode of the Food Matters Live podcast, recorded at our Rotterdam event, a panel of experts explain why the eveidence suggests GLP-1 medications do represent a true, long-term disruption.

With tens-of-millions of people already using the drugs, our speakers suggest we are already seeing consumer spending shifting away from junk food.

How the industry responds will be critical, and there is an opportunity for brands targeting a more health-curious demographic.

Collagen peptides that trigger natural GLP-1 secretion are already gaining attention as an alternative to daily injections, what else could be in store remains to be seen.

We're regularly bombarded with messaging around sports nutrition and functional supplements, but how can consumers navigate their way through what can be complex subjects?

In this episode of the Food Matters Live podcast, recorded at our Ascot event, three scientists cut through the pseudoscience and use real evidence to help us do just that.

We discover how hydrogel technology has enabled marathon times to improve so dramatically that 85% of the top 100 performances have occurred in just the last six years, and why the magnesium market is suffering from misinformation.

Our panel also touches on the perceived benefits of turmeric extract and ashwagandha.

The clear message from all of our speakers; when it comes to supplements, the industry needs more focus on outcome measurements, sufficiency, and what all the evidence actually shows.

Why are UK retailers pursuing "health by stealth" with hybrid meat products while European counterparts openly label them as plant-meat blends?

In this episode of the Food Matters Live podcast, recorded at our Dublin event, two experts reveal why the future of alternative proteins isn't about replacing meat - it's about making meat smarter through hybrid blending.

We discover that vegans and vegetarians make up only a third of the UK population, yet the industry spent years developing products exclusively for them while plant-based meat declined 1% year-on-year.

Meanwhile, processed meat consumption is actually growing, creating an opportunity for hybrid solutions that deliver savings across cost, CO2, calories, and saturated fat.

2050, if nothing changes, 40% of Earth's surface will develop novel climates - so perhaps the question isn't whether your grandchildren will eat alternative proteins, but which ones they'll choose.

Can dehydrated vegetable scraps become the base for functional granola? And why do so many functional drinks fail at the most basic level - taste?

In this episode of the Food Matters Live podcast, recorded at our Dublin event, industry innovators reveal the missed opportunities and emerging trends reshaping functional food development.

Our expert panel suggests there may be a critical industry blind spot: consumers don't buy prebiotics or probiotics - they buy breakfast, lunch, and dinner - yet some brands make functional foods sound clinical rather than delicious.

On emerging trends: products formulated with GLP-1 users in mind, and functional mushrooms.

The challenge? Making clean label products taste incredible while consumers increasingly pay attention to ingredient lists.

Can the right nutrients in early life protect your brain decades later? Are we missing critical brain-boosting compounds in our daily diets?

In this episode of the Food Matters Live podcast, recorded at our event in Rotterdam, neuroscience experts reveal the nutrient gaps undermining cognitive health across every life stage - and the innovative ingredients that could fill them.

We discover that 90% of the UK population fails to meet omega-3 recommendations, and we learn about emerging evidence around the links between cognitive performance and products like spearmint extract and curcumin.

How many of the claims can be backed up with science? And are we just scratching the surface when it comes to link between our cognitive health and our diet?