613: Food Matters Live London 2026: The conversations shaping what we eat

About this episode

This episode captures live conversations from Food Matters Live, featuring insights from industry experts on sustainability, food history, and consumer preferences.

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.

People in this episode

Guests: Annie Grey, Frank Lantz, Chris Bryant, Jules Griffin

Topics covered

• food industry
• sustainability
• culinary innovation
• food history
• consumer research

Keywords

• food industry
• sustainability
• upcycled ingredients
• culinary history
• consumer research

Mentioned in this episode

Organizations: Food Matters Live

Books & works: sourdough bread

Places: London

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• 607: Tackling multiple challenges at once - the new reality for the food industry · April 27, 2026 · 28 min