7 GRATE Insights from Food Matters Live Dublin

Welcome to this week's edition of GRATE

This week, I’m dedicating my newsletter to seven key insights I took away from Food Matters Live Dublin, where I had the privilege of MC’ing the day at the iconic Croke Park. It was a real honour to interview so many inspiring food leaders and innovators, listen to experts in their field, and help weave their stories together across the sessions.

As I reflect on the event, I realise that MC’ing isn’t just about keeping the day on track — it’s about connecting ideas, setting the rhythm, and spotlighting the voices driving real change. And this year’s conference reminded me just how dynamic and fast-moving the world of food innovation has become. Hosting the day gave me a privileged view into how science, technology, and creativity are converging to reshape our industry. Whether it’s AI-driven innovation, functional food backed by research, or global flavours rooted in culture and craft — the future of food is bold, intelligent, and collaborative.

Here are seven takeaways that really stayed with me, and might mean more to the future of your business than you possibly know! 

Enjoy the read, as always — and drop me a line with your thoughts,

Annie x

Photographs

All photos used throughout this newsletter are to be credited to 

Chris Bellew, Fennell Photography.

COLLABORATION IS THE NEW SUPERPOWER

In the opening panel with leaders from Danone, YO! Sushi, Greene King, and Tesco, collaboration emerged as the most powerful ingredient for innovation. The old “brand versus supplier” dynamic is giving way to true partnership models — where insight and execution are shared. John Brennan of Tesco summed it up perfectly: “Insight is only powerful when it drives shared action.” Agility, transparency, and co-creation are now the true engines of growth.

THE FUNCTIONAL FRONTIER - SCIENCE, NATURE AND TRUST

In our session on functional nutrition with Eimear Connolly (Future Nutrition), David Hartigan (Blynk Drinks), and Michelle Butler (Good4U), one message stood out: credibility is everything. Consumers no longer want vague health promises — they want proof, and they want it to come from natural, sustainable sources. As awareness grows around ultra-processed foods, brands like Good4U are showing how functionality can be achieved through clean-label, plant-based ingredients that feel both transparent and responsible. The future lies in combining science and sustainability — proving the benefits while staying true to nature.

GLP-1 IS RESHAPING EATING HABITS

One of the most fascinating sessions came from Cyrille Filott, Global Strategist at Rabobank, exploring how GLP-1 is transforming how people experience hunger, satisfaction, and food itself. Across the US and other markets, retailers are already developing cross-category GLP-1-friendly ranges, from smaller portion sizes to higher protein snacks. Here in Ireland and the UK, it’s still early days — but the implications for NPD and foodservice are huge. Think smaller formats, satiety-focused recipes, and reformulated portions designed around mindful eating. Cyrille raised an important question: are consumers ready for overtly branded GLP-1 products? For now, categories like yogurt, fresh produce, meat snack & nutrition bars may be best positioned to respond subtly — through texture, portion, and balance.

AI IN FOOD INNOVATION - EMBRACE IT, DON'T FEAR IT

When Antonio Weiss, author of AI Demystified, took to the stage, he highlighted how AI is already reshaping everything from formulation to forecasting. And let’s be honest — it’s evolving faster than any of us can keep up. Tools like ChatGPT are fast replacing Google search as the go-to for real-time insights, ideation, and decision support. But as AI becomes central to business operations, food companies also need to consider its environmental footprint — from energy use to data infrastructure — and factor this into sustainability plans. The takeaway? AI is here to stay, and those who lean in with curiosity and responsibility will move further, faster.

THE PROTEIN PIVOT - HYBRID IS THE MIDDLE GROUND

The session with Eli Gasgil (Meatless by Beneo) and Professor Derek Stewart from the National Alternative Protein Innovation Centre captured the new realism in sustainable eating. The future of protein isn’t about eliminating meat — it’s about finding balance. Hybrid innovation, combining animal and plant proteins, delivers affordability, nutrition, and taste without forcing extremes. For consumers, it’s not about purity — it’s about progress with purpose.

THE FLAVOUR REVOLUTION - KOREAN GOES MAINSTREAM AND KOJI RISES

Our closing Culinary Insights Panel — with chefs from Kepak, Aramark, Unilever, Vacherin and Enough — explored where taste is headed next. Korean flavours are officially moving from niche to mainstream — think gochujang, kimchi, and fermented chilli pastes adding depth and heat to everything from snacks to sauces. And looking ahead, chefs are excited about Koji fermentation — an ancient Japanese process using mould spores to transform grains and legumes into rich umami bases. It’s already influencing baking, sauces, and plant-based innovation by naturally enhancing flavour and texture. As one chef put it,

“Koji doesn’t just season food — it unlocks it.”

FIBRE: THE UNDERRATED OPPORTUNITY

The roundtable on Closing Ireland’s Fibre Gap, led by Sandra Wilkinson (INDI) and Yvonne Finnegan, spotlighted a massive growth opportunity hiding in plain sight. With fibre intake still far below recommended levels, brands have space to innovate across categories — from bakery to beverages — using natural ingredients and clever communication. Fibre is shifting from functional to fashionable, and Ireland could lead that next wave.

EXCITING NEWS FOR IRISH FOOD & DRINK PRODUCERS!

This November, we’re running a new online learning series where you can join fellow producers for a series of expert-led online workshops created to support Irish food and drink producers. I'll be doing a session on Crafting Compelling Pitches That Land, on Thursday 20th.

These sessions will equip you with the tools and confidence to grow your business, so be sure to sign up.

Click here to register now!