Food & Drink Business editor Kim Berry talks to Tony Hunter, global food futurist and consultant, about the collision between food and technology happening on the cutting edge of food production
Tony starts by explaining what his trademarked concept TECHXponential is, and how it is driving mind-blowing innovation and production methods in food and beverage manufacturing. Plant-based proteins are currently in the spotlight and growing their market share, but product development using cellular agriculture, fermentation, seaweed, algae, wood, and even air are catching up.
We talk about the pace of change and scale of technological advancements, and the challenge that presents for consumers trying to keep abreast of developments in food production. Tony raises questions about consumer reactions to genetically modified organisms and attitudes to the development of protein-based foods from mycoprotein, also referred to as fungal protein.
We wrap up the episode with a discussion of the rapid approach of alternative protein pricing parity with conventional meat. This is thanks to the benefits of increased volumes through market share increase and technological developments that further improve production. This also leads to taste parity, the impact of big companies entering the plant-based food industry, and the realisation that progress won’t just stop when that equilibrium is reached.
------------------------------
The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.
The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest’s employer. The contents are copyright by Yaffa Media.
If you wish to use any of this podcast’s audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.au
MC: Grant McHerron
Host: Kim Berry
Producer: Steve Visscher
Food & Drink Business - © 2021
