Podcasts about Food trends

This Black Food Trend Has the Internet Shocked

What started as a simple idea in Noosa has exploded into one of the hottest food trends around. We take a look at a business that’s captured people’s attention and why customers just can’t get enough. Could this unlikely creation be the next big thing, or is it just a passing craze? One thing’s for sure, nobody predicted its success.See omnystudio.com/listener for privacy information.

Would you try the latest food craze taking over social media? One woman’s unusual snack combination has sparked outrage, confusion, and a flood of reactions from viewers and even health experts. In this edition of Nina’s What’s Trending, the crew dives into the viral debate that has everyone asking the same question: Why would anyone do this? Plus, hear about a massive American time capsule that won’t be opened for 250 years, the surprising items already chosen to represent the United States, and Seattle’s newest photo-worthy attraction. Nina's What's Trending is your daily dose of the hottest headlines, viral moments, and must-know stories from The Jubal Show! From celebrity gossip and pop culture buzz to breaking news and weird internet trends, Nina’s got you covered with everything trending right now. She delivers it with wit, energy, and a touch of humor. Stay in the know and never miss a beat—because if it’s trending, Nina’s talking about it! This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here…➡︎ https://thejubalshow.com/podcasts The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show Facebook ➡︎ https://facebook.com/thejubalshow YouTube ➡︎ https://www.youtube.com/@JubalFresh Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

Christin Siegemund gehört zu den aktivsten Netzwerkerinnen der deutschen Food-Szene. Nach Stationen im Marketing und in der Kommunikationsbranche gründete die Hamburgerin das Foodlab – heute eine der wichtigsten Plattformen für Food-Startups in Deutschland und ein Treffpunkt für Gründer, Produzenten, Gastronomen und kreative Köpfe der Branche. Christin Siegemund erzählt, wie aus einer Idee in der Hamburger HafenCity ein Ort wurde, an dem Produkte entwickelt, Konzepte getestet und Unternehmen aufgebaut werden. Sie spricht über die Herausforderungen der Gründungsjahre, die Bedeutung starker Netzwerke und darüber, warum erfolgreiche Startups weit mehr brauchen als nur eine gute Idee. Natürlich geht es auch um aktuelle Food-Trends und die Frage, welche Entwicklungen die Branche in den kommenden Jahren prägen werden. Fermentation, Plant-Based-Produkte, alkoholfreie Getränkebegleitungen sowie Einflüsse aus Korea, Südamerika und Skandinavien sind dabei ebenso Thema wie Hamburgs Rolle als Testmarkt für neue kulinarische Konzepte. Außerdem gibt Christin persönliche Einblicke in ihren eigenen Geschmack, ihre Begeisterung für Kimchi, Sauerteigbrot und internationale Küchen sowie ihre Überzeugung, dass Neugier und Offenheit zu den wichtigsten Zutaten in der Kulinarik gehören. Eine inspirierende Folge über Gründergeist, Food-Startups, kulinarische Trends und die Menschen, die die Zukunft des Essens gestalten. Links zur Folge • Foodlab: https://foodlab.hamburg • Instagram Foodlab: https://www.instagram.com/we.are.foodlab • Instagram Christin Siegemund: https://www.instagram.com/christinsiegemund/ Werbung - Diese Episode wird unterstützt und präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de PANGAEA Olivenöl – extra natives Olivenöl aus eigener Familienproduktion in Nordgriechenland. Das vielfach prämierte Olivenöl steht für maximale Qualität, Frische und Geschmack. www.pangaea-olivenoel.de In FOODTALKER-Folge #202 spricht Julia Lakirdakis-Stefanou über Qualität, Herkunft und Sensorik – und wir verkosten verschiedene Olivenöle vom Supermarktprodukt bis zum prämierten extra nativen Olivenöl.

Trumps irre WM-Pläne | Pharmaindustrie erpresst Warken: Medikamente gegen Milliarden | WDR streicht Vielfalt: Das Aus für Cosmo | Verrückte Ernährungstrends - Christian Ehring zeigt den Irrsinn der Woche.

Trumps irre WM-Pläne | Pharmaindustrie erpresst Warken: Medikamente gegen Milliarden | WDR streicht Vielfalt: Das Aus für Cosmo | Verrückte Ernährungstrends - Christian Ehring zeigt den Irrsinn der Woche.

Die Traditionsfirma schlechthin und ein Aufsteiger in der Büroverpflegung treffen aufeinander: Betty-Bossi-Chef Lars Feldmann und Felfel-Mitgründerin Daniela Steiner sprechen im «Eco Talk» über gesundes Essen und gesunde Konkurrenz. Vor zwölf Jahren stellte Felfel den ersten Kühlschrank ins Büro und begründete damit einen neuen Trend: frisches Essen aus dem Automaten statt in der Kantine. Betty Bossi dagegen gehört seit über 60 Jahren zur kulinarischen DNA der Schweiz – und hat sich längst zu einem Lebensmittel- und Küchenprodukte-Konzern gewandelt. Wie behaupten sich die beiden Firmen im härter werdenden Wettbewerb? Wie gehen sie mit immer neuen Food-Trends um? Und was essen Felfel-Mitgründerin Daniela Steiner und Betty-Bossi-Chef Lars Feldmann selbst am liebsten? Darüber sprechen sie am Swiss Economic Forum in Interlaken mit Eveline Kobler.

From 06/03 Hour 3: The Sports Junkies discuss the top storylines around the celebrity world.

In this episode of the Global Fresh Series Podcast, we take an in-depth look at the powerful food trends reshaping consumer behavior across Europe in 2026. From the explosive rise of high-protein products and functional foods to flexitarian eating, convenience-driven meals, premium indulgence, sustainability, and nostalgic comfort foods, Europe's food landscape is evolving rapidly—but not uniformly. Discover why Swedish consumers are embracing protein for satiety, why Italy resists the protein craze, how GLP-1 drugs are influencing food choices, and why consumers across the continent are demanding foods that are healthier, fresher, traceable, affordable, and emotionally comforting. Join us as we explore how these emerging trends are creating enormous opportunities for the fresh produce industry and redefining the future of food across Europe.#freshproduce #Europeanconsumers #Proteintrend #GLP-1

Viewpoints Explained: What To Know Before You Buy Matcha Matcha's rise in the U.S. has turned a centuries-old tea tradition into a café staple and Gen Z favorite. We look at what's fueling the boom and why not every green latte is the same quality. Host: Ebony McMorris Producer: Amirah Zaveri  Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

When Guilt Gets Rebranded As Innocence Edgar Smith was convicted of murder, but from prison, he built a powerful case for his own innocence. We speak with writer and author Sarah Weinman about how his story captured public attention and why so many people wanted to believe him. Guest: Sarah Weinman, writer, author of Scoundrel: How a Convicted Murderer Persuaded the Women Who Loved Him, the Conservative Establishment, and the Courts to Set Him Free.   After Live Nation And Ticketmaster's Trial, Will Concerts Be Cheaper? Concert tickets have skyrocketed in recent years, with Live Nation and Ticketmaster facing growing scrutiny over their control of the live music business. We look at the recent antitrust verdict against the companies and what it could mean for artists, independent venues and millions of fans across the U.S. Guests:  Randy Nichols, artist manager, board member, National Independent Talent Organization Stephen Parker, executive director, National Independent Venue Association   Viewpoints Explained: What To Know Before You Buy Matcha Matcha's rise in the U.S. has turned a centuries-old tea tradition into a café staple and Gen Z favorite. We look at what's fueling the boom and why not every green latte is the same quality.   Culture Crash: Christopher Nolan Takes On The Odyssey Christopher Nolan's The Odyssey is already stirring debate over how ancient stories should sound on screen. We review his latest Hollywood blockbuster. Linktr.ee | Apple Podcasts | YouTube | SpotifyFacebook: @ViewpointsOnlineX: @viewpointsradioInstagram: @viewpointsradioFull ArchiveContact UsAffiliates & National Syndication Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Benoît Lamarche, Scientific Director at Univ. of Laval’s NUTRISS Centre (The Research Centre on Nutrition, health and society)

„Lauft nicht, sondern rennt zu…“, das hört man immer wieder auf TikTok, Instagram und co. und in diesen Videos werden immer neue Food Trends beworben. Aktuell dreht sich viel überum das sogenannte Fibremaxxing: Also eine sehr ballaststoffreiche Ernährung. Das ist aber nur einer der vielen Food-Trends, die immer wieder im Internet kursieren. Kölncampus-Reporterin Mathilda erzählt uns mehr.

In this episode of Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Peter Yang, co-founder and Head of Development at Pokeworks, to explore how the 85-location poke brand turned a viral social media moment into a disciplined, founder-led growth story — covering everything from psychographic-driven site selection and hoodless real estate advantages to suburban expansion, unit economics, and why protecting AUV matters more than chasing location count. #FastCasual #Pokeworks #RestaurantBusiness Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/ Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights. Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends in this episode of "Cooked or Cooking." In this video, Renee Wege (Strategist and Senior Publications Manager at Datassential) shares exclusive menu analysis data from her presentation, “Emerging Global Cuisines and Gateway Flavors for Gen Z.” Learn how to leverage data to keep dining hall menus competitive and exciting for today's students. Inside the Video: Gen Z Flavor Profiles: What students are searching for right now. Menu Analysis: Data-driven insights into emerging global cuisines. Culinary Demo: Watch Chef Nathaniel Malone and Chef Andrew Hunter transform data into a practical application with a BBQ Pad See Ew recipe demonstration. Resources: Get the BBQ Pad See Ew recipe: https://kikkomanusa.com/foodservice/recipes/bbq-pad-see-ew/ Explore more videos & recipes: https://www.ciaprochef.com/kikkoman/

Gesundheit ist längst mehr als Ernährung oder Fitness. Sie ist Teil von Identität, sozialem Status und Lifestyle geworden. In dieser Episode spricht Stefan Fak mit Unternehmer und Daluma-Mitgründer Lukas Bossert darüber, warum sich ganze Städte kulturell verändern – von langen Clubnächten hin zu Pilates, Functional Drinks und Longevity-Routinen. Lukas erzählt, wie Daluma 2014 zu den ersten Marken gehörte, die Gesundheit bewusst ästhetisch und gesellschaftlich aufgeladen haben. Es geht um die Entstehung einer neuen Health-Kultur, um Influencer, Communitys und die Frage, warum gesunde Produkte heute ähnlich emotional aufgeladen sind wie früher Mode oder Nachtleben. Gleichzeitig spricht Lukas offen über die wirtschaftliche Realität hinter dem Health-Hype: schwierige Gastronomie-Margen, Abmahnungen wegen Health Claims, Fokusprobleme durch ein breites Produktportfolio und die Herausforderung, eine Premium-Marke aufzubauen, ohne beliebig zu werden. Außerdem geht es um alkoholfreie Events, funktionale Getränke, den Boom von Longevity-Konzepten und die Frage, warum viele Menschen heute wieder näher an unverarbeitete Lebensmittel wollen. Lukas erklärt, weshalb er nicht an den nächsten großen Food-Trend glaubt, sondern eher an den einfachen Apfel. Eine Folge über Markenaufbau, Ernährung, gesellschaftlichen Wandel und die Frage, warum Gesundheit für viele Menschen zur neuen Form von Zugehörigkeit geworden ist.

What makes food at a mitzvah or celebration truly memorable? In Episode 170 of Mastering Mitzvahs, Mike and Dylan dive into the world of “fun foods” — the interactive, themed, and Instagram-worthy food experiences that guests can't stop talking about.From LED cotton candy and boba tea stations to human tables, Shirley Temple fountains, themed concession stands, Starbucks-inspired coffee bars, and branded snack displays, this episode is packed with creative ideas to elevate your celebration.The guys also discuss:How to match food experiences to your party themeWhen to introduce wow-factor food moments during the eventFood trucks vs. food cartsCreative dessert and exit food ideasWhy presentation matters more than the actual foodHow to create memorable guest experiences without overspendingWhether you're planning a bar mitzvah, bat mitzvah, sweet 16, corporate event, or wedding, this episode is full of inspiration to help your event stand out.

If you love food, Dallas restaurants, hidden gems, chef stories, or just hearing passionate people talk about what makes a city's food scene tick, this episode is for you.Camille and Rich sat down with food journalist Sarah Blaskovich for a conversation that felt like hanging out with a fellow foodie who just happens to know everything happening in Dallas Fort Worth. Sarah reports on restaurants, bars, culture, openings, closings, trends, and the people behind the menus across North Texas.The conversation dives into how she got started in journalism, what led her into the food world, her favorite foods, the evolution of the Dallas dining scene, and yes… the one thing she absolutely will NOT eat.From food trends to personal stories, this episode is packed with fun conversation, great insight, and plenty of moments that will make you hungry.If food is your thing, this is definitely a must listen.Connect with us!  Instagram   -   Facebook   www.visiteastdallas.comPartner with us! connect@visiteastdallas.com

K-Beauty, K-Pop, koreanische Food-Trends, koreanische Kultur. OT7, BIAS. BTS, TWICE. Glass-Skin-Produkte, Lachs-Sperma, Kimchi-Rezepte, die BTS-Doku auf Netflix oder eure aktuellen K-Pop-Lieblingskünstler. Welche Korea-Hypes sind für euch overrated und welche völlig underrated?

n this latest episode of The Food Professor Podcast, recorded live inside the podcast fishbowl at SIAL Canada 2026 in Montreal, Michael LeBlanc and Sylvain Charlebois welcome one of the most exciting entrepreneurs in Canadian food innovation: Santiago Stacey. Fresh off winning SIAL's prestigious Gold Innovation Award, Santiago shares the remarkable story behind Ku Na Na, creator of Canada's first plant-based banana milk made from 100% rescued, upcycled bananas. Born in Ecuador—the world's largest exporter of bananas—Santiago witnessed firsthand how millions of bananas are discarded simply for failing to meet cosmetic standards. That insight sparked a mission to create not just a beverage, but a better food system. Joined by innovation jury co-president  Isabelle Marquis, the conversation explores why Ku Na Na stood out among more than 320 entrants. From sustainability and nutrition to taste, convenience, and commercial viability, this product hits every major trend shaping the future of food. Santiago also reveals his expansion plans across Ontario, Quebec, and beyond, while sharing why banana milk could become the next major plant-based category. But first, Michael and Sylvain break down the week's biggest food and agriculture headlines. The hosts unpack Canada's push toward regulatory modernization and why reducing bureaucratic layering could be critical for food innovation, entrepreneurship, and national food security. They examine troubling new data on Canada's restaurant industry, with margin compression and closures accelerating in key markets like Ontario and Quebec. The conversation also dives into controversial moves by pharmacies in Quebec to pull energy drinks from shelves, AI-powered drive-thrus rolling out at Dairy Queen, and a deeply emotional discussion about dairy farmer mental health and the economic realities facing agricultural producers across North America. https://www.nytimes.com/2026/05/03/us/dairy-farm-butter-ridge-pennsylvania.html?unlocked_article_code=1.gVA.Xwqj.Qig6BXd4EEKQ&smid=url-share About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Ever wonder where those viral packaged foods and beverages go once the hype dies? Welcome to the grocery aftermarket…and it's thriving partly because the TikTok “Bullwhip Effect” is seemingly in overdrive. And that virality can trigger thousands of orders in hours, causing CPG brands to rush (now inflated) production runs. Although by the time the inventory hits warehouses and retail shelves, the internet has moved on. In fact, almost three out of every four Gen Z and Millennial shoppers report “buyer's remorse within six months of trend-driven purchases.” This consumer "cooling" leads to a rapid drop in retail velocity…thus forcing CPG brands and grocery retailers to clear remaining stock through secondary liquidators like TJ Maxx or Ollie's Bargain Outlet. Obviously, seeing those premium, organic, and/or functional products for like 75% off can ruin brand equity…but I'd argue overall categorical value perceptions can be impaired when certain product subcategories (especially nascent ones) flood aftermarket retailers. Regardless, which CPG brand have you surprisingly seen in the “discard” bins lately?

On today’s program, we are speaking with the President of the Massachusetts Restaurant Association about the changing dietary habits and their impacts in the age of all these weight loss drugs. We’re also joined by Grant Welker of the Boston Business Journal who examines this week‘s business headlines, including Fidelity calling Boston employees back to the office five days a week. Andrew Gilman, chief marketing officer, for the Boston Tech firm NWN talks about a new course on AI being offered at Fisher College. And finally, Lauren Brady, senior vice president with Bank of America in Boston explains her new role, helping to develop a strong workforce.See omnystudio.com/listener for privacy information.

pea milk, fake meat, sheet pans, doordash, recipetok, fat is back, Dominic Brassicas, salted caramel (why), sriracha, hot honey & fancy toast

In this episode of The Food Professor Podcast, hosts Michael LeBlanc and Dr. Sylvain Charlebois sit down with Trinh Tham, CEO of the Kevito Group, operator of Chatime and Bake Code—two of Canada's fastest-growing quick-service restaurant (QSR) brands. Tham shares a compelling leadership journey spanning grocery retail, luxury fashion, and now high-growth foodservice, offering a masterclass in brand building, cultural authenticity, and scaling modern food concepts. Tham explains how her career—rooted in marketing, e-commerce, and digital merchandising at leading organizations like Sobeys and Harry Rosen—prepared her to lead in an entrepreneurial environment. She discusses the intentional pivot into a purpose-driven role aligned with her cultural heritage, helping bring globally inspired Asian beverage and bakery concepts into the Canadian mainstream. Under her leadership, Chatime has grown to over 100 locations, capitalizing on the explosive popularity of bubble tea—a category she describes as still early in its growth curve in Canada. A central theme is the balance between authenticity and localization. Tham outlines how Kevito adapts global food trends for Canadian consumers while preserving the cultural DNA that gives these brands credibility. She also breaks down the operational realities of scaling a franchise system, including managing costs, driving unit economics, and maintaining consistency—all while innovating with new products and experiences. Her perspective on building versus managing a business—and her emphasis on relationships, creativity, and disciplined execution—offers valuable insights for food entrepreneurs and retail leaders alike. Before the interview, the hosts unpack the week's food and agriculture news. Key topics include shifting consumer attitudes toward sustainability amid economic pressure, rising food inflation (still among the highest in the G7), and new data identifying Canada's most and least expensive cities for grocery shopping. The episode also dives into global trade tensions impacting agri-food, including beef pricing pressures, supply chain dynamics, and potential import strategies to ease consumer costs. Additional discussion touches on farmland policy, grocery labour disruptions, and the ongoing complexity of food affordability. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Heute geht's um eine absolute Trauzeugin-Eskalation: Eine Hörerin organisiert JGA, übernimmt Babysitting, bucht Airbnb mit Bridal Suite Vibes, macht morgens die Haare.. basically unpaid Wedding Planner meets emotional support human. Und am Ende? Kaum Wertschätzung, komische Kommentare und ein Danke im Gruppenchat. War die Braut komplett delulu oder gehört das alles einfach dazu?

How does a trending flavour make it from a TikTok video to a supermarket shelf? And how do you tell the difference between a trend worth backing and one that will be gone in six weeks?The food industry has never had more data to work with, and never found it harder to know which signals actually matter. In this episode of the Food Matters Live podcast, recorded at our Ascot event, our panel of trends experts debate how to read the signals and act on them. They explore third culture cuisine, what really happened to the plant-based meat boom, and how animal protein is quietly reinventing itself through better welfare standards, artisanal cuts and the culinary rediscovery of dark meat.

Two recent college grads turned a dorm room pistachio recipe into a fast-growing food brand—by letting their community call the shots. Nicola Buffo and Francine Voit, co-founders of Pistakio, share how they pivoted from pistachio mayo to a sweet pistachio spread one week before their first big grocery pitch, built a loyal following on social media because a college professor forced them to start posting, and turned customer DMs into their best-selling products—including their crunchy spread and date bark. In this episode, Nico and Fran talk about: How a last-minute product pivot landed them in Portland's biggest local retailer Why they said no to Shark Tank and Target before they were ready How community-led product development drove 10x growth Building a brand in public from day one (even with terrible dorm room lighting) The café tour strategy that gets customers to try the product risk-free Navigating a business partnership that's also a romantic relationship The $20,000 TikTok agency mistake and what they learned from it Why taste—not health trends—is their only non-negotiable Whether you're starting a food business, looking for community-driven marketing strategies, or figuring out when to say no to big opportunities, this episode is packed with real talk and actionable advice for ecommerce entrepreneurs. For more on Pistakio and show notes click here: https://www.shopify.com/blog/pistakio-community-led-product-development?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcast SUBSCRIBE to our YouTube channel for more video episodes: https://utm.io/uhw53 Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Today the guys ask the big question, are shopping malls cool again?, and dive into some nostalgia. Matt goes on a rant about "bowl culture" (putting every meal in a bowl), while Chuy and Intern Hailee try to convince him otherwise with some new food trends. Later, Kevin Pollak calls in ahead of hosting albert Brooks, and the guys get a chance to chat with him.Support the show: https://www.klbjfm.com/mattandbobfm/See omnystudio.com/listener for privacy information.

Episode 2781 - Vinnie Tortorich and Anna Vocino discuss food trends from Expo West, protein and fiber being added to packaged foods, and more. https://vinnietortorich.com/2026/03/trends-from-expo-west-episode-2781 PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods VILLA CAPPELLI EAT HAPPY KITCHEN YOU CAN WATCH THIS EPISODE ON YOUTUBE - @FitnessConfidential Podcast Vinnie's workout videos are available to purchase! Choose from a 2-day, 4-day, or 6-day workout–or buy all three at a discount! TO PURCHASE VINNIE'S WORKOUT VIDEOS, CLICK THIS LINK: https://vinnietortorich.com/workout Trends from Expo West Anna just returned from Expo West, which is a convention for food vendors. (4:00) They discuss the size of the event and how massive it is. Sometimes it brings out others' unsavory behavior. Vinnie tells the story of a recent visit from his step-daughter. (19:00) He ate something he usually doesn't, and his body felt the change. But he went right back to NSNG, and within a day or two, his body was back to normal. Take care of your body, and inflammation will be reduced. (24:00) Vinnie shares an example of a consultation with someone not named Bryce. (26:00) Anna says vendors at Food Expo are trying to appeal to low-carb differently. (29:45) Protein and fiber are trending. They discuss various products that Anna picked up as samples. There is a challenge to getting products on shelves when they don't fit into a specific category. (51:00) Don't get sucked into these products with all the additives. (56:00) A New Sponsor Jaspr Air Scrubbers has a discount code, VINNIE, that gets you $300 off for a limited time. Jaspr offers a lifetime warranty. Go to Jaspr.co for more information or to purchase. (1:05:00) You can book a consultation with Vinnie to get guidance on your goals. https://vinnietortorich.com/phone-consultation-2/ More News Serena has added some of her clothing suggestions and beauty product suggestions to Vinnie's Amazon Recommended Products link. Self Care, Beauty, and Grooming Products that Actually Work! https://www.amazon.com/shop/vinnietortorich/list/3GPVU29UHHPMY?ref_=aipsflist Don't forget to check out Serena Scott Thomas on Days of Our Lives on the Peacock channel. "Dirty Keto" is available on Amazon! You can purchase or rent it here.https://amzn.to/4d9agj1 Please make sure to watch, rate, and review it! Eat Happy Italian, Anna's next cookbook, is available! You can go to https://eathappyitalian.com You can order it from Vinnie's Book Club. https://amzn.to/3ucIXm Anna's recipes are in her cookbooks, on her website, and on Substack —they will spice up your day! https://annavocino.substack.com/ PURCHASE DIRTY KETO (2024) The documentary launched in August 2024! Order it TODAY! This is Vinnie's fourth documentary in just over five years. Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries Then, please share my fact-based, health-focused documentary series with your friends and family. Additionally, the more views it receives, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! PURCHASE BEYOND IMPOSSIBLE (2022) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: https://vinnietortorich.com/documentaries

Sieb, Antje www.deutschlandfunkkultur.de, Studio 9

On this episode of Supply Chain Now, we explore how global events are rippling through supply chains, from escalating geopolitical tensions and military strikes on Iran to continued tariff uncertainty and shifting consumer behavior. These developments are raising important questions about preparedness, resilience, and how leaders can stay ahead in a rapidly changing environment. Join hosts Scott Luton and Jake Barr as they unpack the latest developments impacting global commerce. Welcome to The Buzz, powered by Altium!Recent geopolitical developments, including military strikes on Iran, are highlighting how quickly global events can impact supply chains, from inventory concerns to broader economic uncertainty. In this episode, we examine how leaders must strengthen resilience and remain proactive as geopolitical risks, tariff changes, and regulatory decisions continue to influence global trade.We also explore emerging consumer trends shaping the food industry, particularly the growing demand for healthier products and innovative flavors, and discuss how technologies like AI can help organizations make faster, smarter decisions in an increasingly complex supply chain landscape.Tune in and learn:How geopolitical tensions, including military strikes on Iran, can impact global supply chains and inventory planningWhy supply chain leaders must strengthen resilience in the face of growing geopolitical riskThe latest developments around U.S. tariffs and Supreme Court decisions affecting global tradeWhy strategic agility is essential as legal and regulatory frameworks continue to evolveHow food companies are innovating to meet demand for healthier products and unique flavorsThe significance of National Supply Chain Day and what it represents for the industryHow technologies like AI are helping organizations improve decision-making and operational efficiencyIf you're a supply chain, logistics, procurement, or operations leader trying to make sense of today's rapidly shifting landscape, this episode offers valuable context and actionable insights. From geopolitical disruption to evolving consumer trends, the forces shaping supply chains are growing more complex, and leaders who stay informed and adaptable will be best positioned to succeed.Tune in to better understand the signals shaping tomorrow's supply chains.Additional Links & Resources:Today's edition of The Buzz is powered by Altium. Learn more about Altium: http://altium.com/yt/supplychainnowWith That Said: https://bit.ly/WTS-1-March-2026National Supply Chain Day: https://bit.ly/NSCD-2026University of Kentucky Supply Chain Forum 2026: https://bit.ly/UK-Supply-Chain-Forum-2026Juxta Book a Demo: https://www.juxta.com/book-demoSCOTUS Tariff Ruling Favors Policy-Savvy Teams Building Regionalized Supply Chains: https://bit.ly/The-Signal-on-TariffsHow McCormick is keeping up with food giants' race to reformulate: https://bit.ly/Food-Industry-TrendsEasyPost Guide: https://bit.ly/LLMs-in-Shipping-EPAI is gobbling up the world's memory chips, sending smartphone prices to record highs, report says: https://www.cnn.com/2026/02/27/tech/ai-memory-chips-smartphones-intl-hnkScott's Wednesday Morning Rundown: https://bit.ly/Scott-WedMornRundown-2MAR2026Automatic for the People: https://bit.ly/Automatic-For-The-PeopleSupply Chain Planning Reimagined: https://bit.ly/SC-Planning-ReimaginedConnect with Jake on LinkedIn: https://www.linkedin.com/in/jake-barr-3883501/Supply Chain Now Resource Hub: https://supplychainnow.com/resource-hub/Follow Scott on LinkedIn: https://www.linkedin.com/in/scottwindonluton/Today's edition of The Buzz is powered by Altium. Learn more about Altium: http://altium.com/yt/supplychainnowLearn more about Supply Chain Now: https://supplychainnow.comWatch and listen to more Supply Chain Now episodes here: https://supplychainnow.com/program/supply-chain-nowSubscribe to Supply Chain Now on your favorite platform: https://supplychainnow.com/joinWork with us! Download Supply Chain Now's NEW Media Kit: https://bit.ly/3XH6OVkThis episode is hosted by Scott Luton Jake Barr and produced by Trisha Cordes, Joshua Miranda, and Amanda Luton. For additional information, please visit our dedicated show page at: https://supplychainnow.com/buzz-geopolitics-tariffs-food-trends-shaping-supply-chain-1554

On this week's episode we discuss celebrity restaurants, fondue and horror of olestra. Hosted on Acast. See acast.com/privacy for more information.

It's all about protein these days. But most people don't even know what protein is, how much of it we need to consume, what foods are the best source, or even why it's trending, so Jordan and Max (who were as clueless as most people), did the bare minimum research and break it all down.

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Electrolytes are really helpful, boy kibble is a new food trend, a trip for noodles to nowhere, and an update on Savannah Guthrie's mother's abduction See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is your favorite superfood actually a marketing success story? Ethan sits down with Natalie Alibrandi, a nutrition and food science expert who helps take products from concept to commercialization, to unpack how food trends are born. They explore the rise of kale, goji berries, cottage cheese hacks, and the powerful role marketing plays in shaping what we believe is healthy.Natalie breaks down formulation, regulation, and the realities of the food industry, while Ethan digs into how consumer psychology drives demand.HIGHLIGHTS00:00 Introduction and Natalie's Background05:42 How Food Trends Are Born12:18 The Rise of Superfoods18:47 Marketing vs Nutritional Reality26:15 Product Formulation and Food Science34:02 Consumer Psychology and Health Claims42:30 The Business of Health Foods50:11 Regulation, Labels, and Transparency58:27 Social Media and Trend Acceleration01:05:44 Final Thoughts and Takeaways Hosted on Acast. See acast.com/privacy for more information.

Episode Description: What's the one question you always ask instead of just Googling it yourself?

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3285: Lea Genders invites us to look critically at popular food trends, from demonizing sugar to embracing high-protein or low-carb diets, not to blindly follow them, but to thoughtfully extract what actually works for our individual lifestyles. Her balanced perspective helps listeners navigate the shifting landscape of nutrition with clarity, sustainability, and self-awareness. Read along with the original article(s) here: https://www.leagendersfitness.com/news/evaluate-food-trends-to-make-the-best-nutrition-choices Quotes to ponder: "Trends aren't bad in themselves, positive and helpful ideas can be trendy." "It's ok to focus on the pleasure of food, but work to marry taste with nutrition." "Try not to look at foods as good or bad, clean or dirty, but on a continuum and work to make the best choices that are available to you in the situation without judgment." Episode references: Christopher R. Mohr, Ph.D., R.D.: https://mohrresults.com/ IDEA World Fitness Convention: https://www.ideafit.com/fitness-conferences/idea-world/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3285: Lea Genders invites us to look critically at popular food trends, from demonizing sugar to embracing high-protein or low-carb diets, not to blindly follow them, but to thoughtfully extract what actually works for our individual lifestyles. Her balanced perspective helps listeners navigate the shifting landscape of nutrition with clarity, sustainability, and self-awareness. Read along with the original article(s) here: https://www.leagendersfitness.com/news/evaluate-food-trends-to-make-the-best-nutrition-choices Quotes to ponder: "Trends aren't bad in themselves, positive and helpful ideas can be trendy." "It's ok to focus on the pleasure of food, but work to marry taste with nutrition." "Try not to look at foods as good or bad, clean or dirty, but on a continuum and work to make the best choices that are available to you in the situation without judgment." Episode references: Christopher R. Mohr, Ph.D., R.D.: https://mohrresults.com/ IDEA World Fitness Convention: https://www.ideafit.com/fitness-conferences/idea-world/ Learn more about your ad choices. Visit megaphone.fm/adchoices

John and Soren talk about the food news you can use. This week they cover Food News: Potato Chips made from Potatoes, The Popcorn Sandwich, Getting Drunk with Lionel Messi and 2026 Food Trends. Thanks for listening!

This week we ask: What will be the hottest food trend of 2026? Kim Severson returns with her predictions for the year ahead, where grandmothers, vinegar, and ASMR will reign supreme. We also get caught up on the latest in food lingo — "swangy" is the new flavor to watch out for. Plus, author Sho Spaeth gives us a lesson in homemade ramen and John T. Edge reckons with life, legacy and food in the American South. Listen to Milk Street Radio on: Apple Podcasts | Spotify

What are we all going to be eating in 2026? We've got the answers—Hungry Girl style! In this episode, we're breaking down the biggest food trends of the year, featuring fun finds, buzzy flavors, and smarter swaps. From protein-packed picks to crave-worthy snacks and unexpected protein drinks, we're talking about what's actually worth trying and swapping this year. If you love discovering new foods, staying ahead of grocery store trends, or just want some fresh inspo, this episode is for you. So, grab a snack, push play, and don't forget to head on over to our Foodcast page for a list of all the finds mentioned in the episode.

Dave is joined by friend of the podcast Noelle, partner at Majordomo Media, as he cooks her a meaningful dish that she did not know he was going to make. They talk about Paris (related to the dish), changes in the global dining scene, and some necessary improvements on the rules of sharing food. Watch the last episode Noelle was featured on: https://open.spotify.com/episode/33aFBsLNTYouk1GewCjRtS?si=eeO8xpG_Qem4f_BGGssfTA Learn more about Momofuku Noodle Bar: https://www.momofuku.com/pages/noodle-bar Learn more about Chez Fred, Depuis 1945: https://www.chezfreddepuis1945.com/ Watch our recent episode with Jordan Salcito: https://open.spotify.com/episode/6Iwkif3izDWltyYjFR2zPq?si=FvbcD9DZS2WezgG588W1pA Learn more about Noma: https://noma.dk/ Learn more about OOBATZ pizza: https://www.instagram.com/o.o.b.a.t.z/?hl=en Learn more about St. John: https://stjohnrestaurant.com/ Learn more about Berenjak: https://berenjak.com/ Learn more about Balthazar: https://balthazarny.com/ Learn more about Septime: https://www.septime-charonne.fr/en/ Learn more about Le Servan: https://www.leservan.fr/ Host: Dave Chang Guest: Noelle Cornelio Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Nikola Stanjevich, Michael Delgado Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

What foods will be in, and what will be out, in 2026? Kim Severson, who covers food and food culture for the New York Times, joins to discuss her latest piece "How We'll Eat in 2026: More Caution, More Crunch." Plus, listeners share what food trends they like and dislike.

332: What's the next big thing and trend in the health food space in 2026? I'm sharing what “experts” are predicting and already seeing demand for at natural grocery stores spilling the beans and giving my take on why or why not these are good ideas.  As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Topics Discussed: → What are the top grocery trends for 2026? → Is beef tallow a better cooking fat? → Are added fiber foods good for gut health? → How are female farmers shaping 2026 food trends? Sponsored By:  → Pique Life | https://piquelife.com/digest for up to 20% OFF and a free starter kit → Bethany's Pantry | Go to https://bethanyspantry.com/ and use code PODCAST10 for $10 anything! Show Links:  → Kasandrinos | Go to https://www.kasandrinos.com/digest and use code DIGEST for 25% off → Golden Age Beef Tallow | Go to https://goldenagefats.com/lilsipper and use code LILSIPPER for 25% off  Further Listening:  → Are Seed Oils Worse Than Sugar? What We Need To Know About Oils & What The Best & Worst Are | Chris Knobbe Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason and the search for an iguana in Key West -- will he be victorious? Jackson the Totem is almost done with his antics, food trends for 2026, and Cabbage Patch Kid memoriesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

HOUR 4- The Parking Cone Guy, Our Food Trend Predictions and MORE full 1520 Mon, 15 Dec 2025 16:42:00 +0000 3d4ZEfjiZBCOYfAh1fx5rscPbltFOFsH society & culture Klein/Ally Show: The Podcast society & culture HOUR 4- The Parking Cone Guy, Our Food Trend Predictions and MORE Klein.Ally.Show on KROQ is more than just a "dynamic, irreverent morning radio show that mixes humor, pop culture, and unpredictable conversation with a heavy dose of realness." (but thanks for that quote anyway). Hosted by Klein, Ally, and a cast of weirdos (both on the team and from their audience), the show is known for its raw, offbeat style, offering a mix of sarcastic banter, candid interviews, and an unfiltered take on everything from culture to the chaos of everyday life. With a loyal, engaged fanbase and an addiction for pushing boundaries, the show delivers the perfect blend of humor and insight, all while keeping things fun, fresh, and sometimes a little bit illegal. 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepod