Season 3
We’re living in a market where so-called disruptive foods have flooded supermarket shelves in recent years. Think plant-based meats, insect protein bars, synthetic fat replacers and precision fermented milk proteins. A new report by agribusiness banking specialist Rabobank suggests the hype might be over. So, where to next with food innovation? It’s a fascinating topic and to learn more Rabobank’s Senior Consumer Foods Analyst Tom Bailey joins me to discuss:
Tom’s family roots in primary production in Illinois, USA.
We are talking about “disruptive foods” and Tom explains what this means.
Over the last decade, we’ve seen a huge surge in demand for these products and why we have seen this shift.
Rabobank has recently released a new report titled “Disruptive Foods Prove to be More Hype than Bite.” Tom shares the reason for this peak.
We discuss the impact of interest rates, economic uncertainty, geo-political environments, volatile pricing and finally, the demand for these products in the first place.
Incremental innovation and ‘in-no-vation’, being the concept of redefining a product.
The future of packaging, affordability and shrinkflation.
Tom gives us some examples of both big and small companies doing this.
The fascinating concept of consumer convenience and, how this has shifted in the recent past.
Tom’s multiple predictions for the food disruption space.
Regenerative farming and some up-coming solutions.
We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.
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