5 food innovations that caught my eye at Food Matters Live!

Welcome to this week's edition of GRATE!

This week’s newsletter comes to you fresh from Food Matters Live Manchester, where I had the pleasure of chairing the Insights and Trends Programme across two packed days of future-focused discussion, debate and discovery.

From the UPF (ultra-processed foods) debate to gut health, fibre innovation, and HFSS compliance, the conference offered a front-row seat to the key challenges (and exciting solutions) shaping the future of food. It was particularly inspiring to speak with leaders from The Kraft Heinz Company, Huel, Biotiful Gut Health, Holland & Barrett, Yakult, Döhler, IFF, Limagrain, and Modern Baker—all of whom are pushing boundaries in product development and consumer insight.

It was also incredibly insightful to hear from expert voices from leading institutions including Imperial College London, the University of Cambridge, Swansea University, the University of Warwick, Campden BRI, Yakult, and Döhler Group. Their research-led insights helped ground the discussion in science while highlighting the real-world opportunities for innovation.

Equally energising was the opportunity to explore the Tastes of Better programme, with standout innovations from Azelis, LeSaffre, Biospringer, and IFF, Doehler and Limagrain. Whether it was sugar reduction, sustainable protein, or multisensory taste solutions, these brands are redefining what better food looks, tastes, and feels like.

In this edition, I’m sharing five food innovations that caught my eye at the show —brilliant examples of where the industry is headed and why it matters. More to follow next week!

Let’s dig in!

As always, enjoy the read and please continue to share your insights & feedback, 

Annie x

PEP AND LEKKER MIXED SEED CRACKERS

A standout moment from the Focus on Fibre panel was hearing from Susan Gafsen, Co-Founder of Pep & Lekker, who shared powerful insights on closing the fibre gap—especially as only 10% of UK consumers meet the recommended daily intake. Her brand is tackling this head-on with clean-label, plant-based seed snacks that are not only high in fibre but also made with 34% mixed seeds and no added sugar or preservatives. Each bite packs in a diverse range of plants, which we know is key to supporting a healthy microbiome. I was lucky enough to try some at the event—nutritionally smart, brilliantly clean, and genuinely delicious.

BIOTIFUL KEFIR PROTEIN SINGLE SERVE POTS

At our panel on gut health, we explored how brands are translating science into meaningful product innovation. Luke Heeney, Head of Product at Biotiful, shared some brilliant insights on how the brand continues to lead in the fermented dairy space. A great example is their recent launch of Kefir Protein Single Serve Pots—a blend of high-protein quark and kefir in indulgent, dessert-inspired flavours like Salted Caramel, Chocolate Orange, and Strawberry Cheesecake. Each pot delivers 15g of protein, offering both gut-friendly benefits and mainstream flavour appeal.

LESAFFRE & BIOSPRINGER: FERMENTATION-DRIVEN FOOD INNOVATION

In partnership, LeSaffre and Biospringer presented advancements in fermentation technology, highlighting how it can enhance flavor profiles and nutritional value in food products. One of the products that stood out was the Holisitc bread Mix, a solution that addresses the evolving demands of todays health conscious consumer. Crafted with a blend of essential proteins, grains and natural fibres, the buns' taste, texture and range of nutritional benefits means it is supporting key areas of health: digestive well-being, immune support and bone strength.

HUEL HOT & SAVOURY POTS

It was great to have Jessica Stansfield, Registered Nutritionist and Nutrition Manager at Huel, join my panel at Food Matters Live to explore how brands like Huel are navigating nutrition messaging and cutting through the noise on social media.  Huel is innovating in the convenience space with its Hot & Savoury Instant Meal Pots—nutritionally complete, plant-based meals made with real, whole food ingredients. Rather than replacing meals, Huel is positioning these pots as a complement to real food, offering a quick, balanced option for busy days.

LIMAGRAIN: HIGH-FIBRE WHEAT FLOUR INNOVATIONS

Limagrain unveiled their high-fibre wheat flour, LifyWheat, which contains ten times more fibre than standard wheat flour. This innovation supports the development of fibre-rich products, addressing consumer demand for foods that promote digestive health. This innovation enable food manufacturers to create products that deliver the health benefits of whole grain—with the light taste and soft texture consumers prefer. What makes it especially innovative is how easily it can be used in existing recipes across breads, pastries, snacks and cereals, helping brands reach fibre claims like "source of fibre" or "high in fibre" without altering consumer expectations for indulgence or softness. Presented as part of the Tastes of Better programme, Limagrain’s solution taps directly into the growing consumer demand for gut health support, the Industry needs around HFSS reformulation and practical NPD goals for clean-label, health-forward bakery and snack products. LifyWheat is a smart, scalable ingredient that shows how food innovation can align with both nutrition science and real-world product development.