Predictions for 2030: koji-ageing and functional food norms

What does the future hold for flavour innovation in the food sector?

In this episode of the Food Matters Live podcast, recorded at our event in Dublin, five culinary innovators reveal which flavour trends are defining the 2020s - and which unexpected ingredients will reshape menus by 2030.

The panel dissects everything from "borderless cuisine", to the relentless march of hot honey across every category. 

And what of plant-based meat alternatives? Some of our panel push back on products trying too hard to mimic meat.

And could we be about to witness a turnaround in fortunes for the PR around MSG?