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Disruptive Foods

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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