481: The taste (and texture) of the future of food

<div>How is consumer demand shaping the future of the food industry?<br> <br> It is a question that is almost constantly being asked by companies, entrepreneurs and staff across the world, in what is a hugely competitive market. <br> <br> There is arguably no other sector that is as tuned in to what its customers want, and delivering on those wants and needs is crucial for any business to survive.<br> <br> But, as many of our listeners will know, it is not always a straight line and that means plenty of adaptation and innovation.<br> <br> The plant-based sector, for example, has seen some interesting recent developments, with some manufacturers re-thinking the types of products they produce.<br> <br> In this episode of the Food Matters Live podcast, made in partnership with <a href="https://www.beneo.com/">BENEO</a>, we look at some of the trends and innovations designed to satisfy a complex consumer base.<br> <br> In relation to plant-based, we learn more about hydrocolloids and the role they have to play.<br> <br> We also find out how BENEO is responding to consumer demand for reduced sugar products.<br> <br> The products we speak about (and try!) during the episode <a href="https://foodmatterslive.com/article/going-on-a-multisensory-journey-with-beneo/">were on display at the Food Matters Live Tastes of Better event in October</a> - find out more about the event <a href="https://foodmatterslive.com/tastes-of-better/">here</a>.<br> <br> <strong>Guests:<br> Jolien Lambrechts, Market Insights Manager, BENEO<br> Pieter Caspers, Technical Sales Manager Savoury UK &amp; Benelux, BENEO<br> Guilherme Santos, Country Sales Manager - UK, BENEO</strong> </div>