Food Matters Live Podcast 591: Food innovation trends for 2026 and beyond
Jan 5, 2026
Niamh Brannelly, Danone nutrition lead who turns science into clear consumer messages. Adam Townsley, Yo! Sushi innovation chief crafting trend-driven, talkable menus. Ben Richardson-Hughes, Greene King menu developer balancing classics with fresh twists. John Brennan, Tesco fresh foods director shaping category and store strategy. They discuss how trends travel from social to shelves, retail agility, talkable flavors, fusion hits and the 2026 trend outlook.
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Ambitious Science-Backed Launchs Can Take 18 Months
- Danone launched Skyr and Kefir after a long cross-European alignment process that still produced their most successful launch of the year.
- Niamh Brannelly said agility for them still meant about 18 months, yet Skyr became their standout launch.
Translate Dense Science Into One Clear Shopper Line
- Even strongly science-backed consumer products must be reduced to simple, testable one-line messages for shoppers.
- Niamh Brannelly explained Activia and Actimel have dozens of studies but need consumer testing to land a simple benefit line.
Make Innovations Highly Talkable For Gen Z Reach
- Do prioritise 'talkability' and social reach when launching trends to Gen Z audiences.
- Adam Townsley recommends an 80:20 approach: keep 80% familiar and add 20% novel flavour to make trends shareable.