Something for the weekend…the next batch of Food Futurists podcasts – Series 2. Hear from Mike Lee of AlphaFoods on future food trends, Ethy Levy, Founder of BridgeHub on how to take food innovations global and Matt Kovac on controlling some of the more outlandish claims around food fraud, functional foods and dietary health claims.
I recall sitting in a café back in May this year sipping a macchiato and eating a flaky pastry. Early morning in Milan was a sight, and out of the window I remember seeing the Duomo cathedral rising majestically out of the central square.Continue reading “Future Food Fashions Trending in Milan”
With all the changes and pressures afoot in the food industry, and with international targets clearly defined through several of the United Nations Sustainability Goals, what can we expect our food to look like in the future?
WITH food production and processing going through its biggest change since the industrial revolution, what can we expect our food to look like in the future? Some of these advances will be to the product we eat, some will be to the packing the product comes in and some will not be so obvious, but will be major changes to the way food is produced.
I don’t know about you, but I’ve eaten some pretty strange things in my time:
- Australian animals and ferals – camel, crocodile, kangaroo – but then who hasn’t
- Big game in East Africa – giraffe, zebra, gazelle, eland
- Guinea Pigs in South America
- The eggs of the horseshoe crab in Thailand
- A range of fungus, lichen, moss, ferns and conifers in China
- And even part of a human placenta – although I didn’t realise it at the time – during a tribal ritual in Tanzania