Sliced Bread Dough - Food
Apr 2, 2026
Owen Ensor, CEO of Meatly, explains cell‑cultivated meat timelines. Karina Zimmerfeldt, R&D leader at Mars Food & Nutrition, talks supply resilience and product strategy. Charles Banks, chef-turned-trends expert, maps consumer food shifts. Tom Cheesewright, futurist, offers 5/10/50-year forecasts. They discuss cultivated meat, ancient grains, insect and alternative proteins, AI-driven personalised nutrition and future supply challenges.
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Appetite Drugs Will Reshape Food Demand Fast
- Next-generation GLP-1 drugs will likely change consumption patterns quickly and spur retail and product adjustments.
- Charles Banks notes retailers already launching GLP-1 friendly convenience meals and expects targeted drug iterations to accelerate shifts.
Update Heritage Brands By Listening To Consumers
- Listen to evolving consumer expectations rather than cling to heritage recipes unchanged.
- Karina Zimmerfeldt argues stagnation is riskier than change and R&D must balance heritage with new sensorial experiences.
Protein Alternatives Favor Ingredients Not Insect Shapes
- Protein alternatives will come from precision fermentation, legumes and less-visible insect ingredients rather than insect-shaped dishes.
- Tom Cheesewright cites insect flour in pizza and precision-fermented milk proteins as practical, lower-impact options.