Podcasts about Food trends

Simon takes a break from Food Fixing and so I rope in Jennifer Wong, host of 'Chopsticks or Fork?' on ABC, a show about food, that is also a book.Jen is funny and literate about food, especially Chinese food, so I thought: Great! Let's absolutely drag this online trend of making dumplings without actually bothering to wrap the filling in the wonton skin. You can see what I'm talking about here.It's not all ridiculous, though. From Tony Tan, we have a fantastic vegan mushroom dumplings recipe here, which also has the Curry Oil Jen was talking about. Hosted on Acast. See acast.com/privacy for more information.

McDonald's is rolling out a major new menu item, and we're breaking it all down. The new Big Arch burger arrives nationwide for a limited time starting March 3 after debuting in international markets. Billed as the company's “biggest and boldest burger yet,” this sandwich is stacked with two quarter-pound beef patties, three slices of white cheddar cheese, lettuce, pickles, crispy and slivered onions, and a special Big Arch Sauce.We talk about what sets this burger apart, from the mustard, pickle and sweet tomato blend in the sauce to the toasted sesame and poppy seed bun. We also discuss the calorie count — 1,057 calories, making it the highest-calorie burger currently on the McDonald's menu — and what that says about fast food trends today.Is this a must-try for burger fans, or just another oversized limited-time offering? We debate the taste potential, value, and whether McDonald's needed something this big to compete in the fast-food arms race.Check out my work at https://www.cleveland.com/staff/cpugh/ and support the podcast at https://cash.app/$chrispugh3Grab a 2026 Topps Baseball Series 1 Factory Sealed Mega Box here:https://www.fanatics.com/mlb/mlb-merchandise/trading-cards/2026-topps-baseball-series-1-factory-sealed-mega-box/o-2309+t-81002141+d-017450348+f-283047133+z-9-4014397671?irclickid=3jBWaF05pxyZWGi0isRWd0EjUkux5cQ3018yUo0&irgwc=1&_s=afl_impact&utm_source=Impact&utm_medium=affiliates&SSAID=5163860#McDonalds, #BigArch, #FastFood, #BurgerReview, #NewMenuItem, #FastFoodNews, #FoodPodcast, #BurgerTalk, #LimitedTimeOffer, #FoodDiscussion, #FastFoodFans, #ChrisPugh, #YouTubePodcast, #FoodReview, #CalorieCount, #BurgerLovers, #FoodTrends, #ToppsBaseball, #SnackReview, #McDonaldsMenu

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

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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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Zum Kassenzone Social Commerce Meet-Up: https://www.etribes.de/events/kassenzone-meetup In dieser Kassenzone-Folge spricht Karo mit Florian Schwenkert, dem CEO von KoRo. Seit Florians Einstieg 2019 hat sich das Unternehmen von einem E-Commerce-Startup mit 5 Millionen Euro Umsatz zu einem Omnichannel-Player mit über 150 Millionen Euro Umsatz entwickelt. Das Gespräch beleuchtet die strategische Transformation: Weg vom reinen Online-Fokus auf Großpackungen, hin zu einer symbiotischen Verbindung von Online-Handel und stationärem Retail. Während KoRo online weiterhin auf Vorratspackungen setzt, dienen diese Daten als Kompass für den Einzelhandel: Was online zum Trend wird, landet kurz darauf als Snack-Riegel im Drogerie- und Supermarkt. Florian erklärt zudem, warum sie sich nicht von jedem Food-Trend treiben lassen und wie sie die Agilität eines Startups bewahren, während sie die Prozesse eines 400-Mitarbeiter-Unternehmens professionalisieren. Das Gespräch im Überblick: (1:53) Die Entwicklung von KoRo (7:25) Die Synergie zwischen Online-Marke und Retail (13:37) Kanäle und Marktverhalten (21:40) Marketing-Mix und Akquisition (26:02) Internationalisierung und Marktauswahl (32:33) Trends und zukünftige Produkte (39:24) Ausblick auf 2026 und Skalierbarkeit Podcast-Host – Karo Junker de Neui: https://www.linkedin.com/in/karojunker https://etribes.de/ Newsletter: https://www.kassenzone.de/newsletter/ Community: https://kassenzone.de/discord Disclaimer: https://www.kassenzone.de/disclaimer/ Youtube: https://www.youtube.com/c/KassenzoneDe/ Blog: https://www.kassenzone.de/ Kassenzone” wird vermarktet von Podstars by OMR. Du möchtest in “Kassenzone” werben? Dann https://podstars.de/kontakt/?utm_source=podcast&utm_campaign=shownotes_kassenzone

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

Super Bowl 60 is fast approaching and we are here to test you with some wild trivia, unforgettable facts, must-have finger foods, trends, traditions. Perfect for game day laughs, snacks, and easy entertainment. Join radio hosts Rebecca Wanner aka ‘BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with the latest in Outdoors & Western Lifestyle News! Wild & Weird Super Bowl Trivia You'll Love From the iconic Vince Lombardi Trophy to extreme weather games, the Super Bowl is packed with unforgettable facts. Super Bowl Fun Facts The Vince Lombardi Trophy is handcrafted from sterling silver Coldest Super Bowl: 16°F Hottest Super Bowl: 84°F Commercials now exceed $7 million for 30 seconds of airtime Super Bowl 60 Food Trends & Game Day Must-Haves 2026 Super Bowl Food Trends Smash burger sliders Birria tacos & nachos Air-fryer wings Sweet-heat dips Classic Super Bowl Foods That Never Fail Chicken wings Pizza Queso & chips Slow-cooker meatballs OUTDOORS FIELD REPORTS & COMMENTS We want to hear from you! If you have any questions, comments, or stories to share about bighorn sheep, outdoor adventures, or wildlife conservation, don't hesitate to reach out. Call or text us at 305-900-BEND (305-900-2363), or send an email to BendRadioShow@gmail.com. Stay connected by following us on social media at Facebook/Instagram @thebendshow or by subscribing to The Bend Show on YouTube. Visit our website at TheBendShow.com for more exciting content and updates! https://thebendshow.com/ https://www.facebook.com/thebendshow WESTERN LIFESTYLE & THE OUTDOORS Jeff ‘Tigger' Erhardt & Rebecca ‘BEC' Wanner are passionate news broadcasters who represent the working ranch world, rodeo, and the Western way of life. They are also staunch advocates for the outdoors and wildlife conservation. As outdoorsmen themselves, Tigger and BEC provide valuable insight and education to hunters, adventurers, ranchers, and anyone interested in agriculture and conservation. With a shared love for the outdoors, Tigger & BEC are committed to bringing high-quality beef and wild game from the field to your table. They understand the importance of sharing meals with family, cooking the fruits of your labor, and making memories in the great outdoors. Through their work, they aim to educate and inspire those who appreciate God's Country and life on the land. United by a common mission, Tigger & BEC offer a glimpse into the life beyond the beaten path and down dirt roads. They're here to share knowledge, answer your questions, and join you in your own success story. Adventure awaits around the bend. With The Outdoors, the Western Heritage, Rural America, and Wildlife Conservation at the forefront, Tigger and BEC live this lifestyle every day. To learn more about Tigger & BEC's journey and their passion for the outdoors, visit TiggerandBEC.com. https://tiggerandbec.com/

Kendra is obsessed with eating everything coconut now that she saw that its supposed to be healthier for you...

At the Winter Fancy Faire, the Specialty Food Association revealed six emerging trends reshaping how consumers engage with food and beverage as they seek more value as inflation and GLP-1 use cut into volume and dollar sales

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!

What food trends made you happy when they died HR 2 full 2585 Fri, 16 Jan 2026 17:02:41 +0000 jVFl9M9hdyjjMD7zfyhPEjxhoHQpBcYK news MIDDAY with JAYME & WIER news What food trends made you happy when they died HR 2 From local news & politics, to what's trending, sports & personal stories...MIDDAY with JAYME & WIER will get you through the middle of your day! © 2025 Audacy, Inc. News False https://player.amperwavepodcasting.com?fe

Food Trends 2026: From Awareness to Action explores how the conversations of 2025 are turning into everyday habits in the year ahead. In this episode of The Edible Valley Podcast, Chef Jonathan Frazier is joined by special co-host Erin Haluschak to look at what's shaping how we cook, eat, and gather on Vancouver Island—from functional, fiber-forward foods and mushrooms for health and longevity, to elevated comfort cooking, global flavours through a local lens, and practical sustainability that actually works in real life. With farms, fisheries, and forests close to home, many of these trends are already part of Island life, making 2026 less about hype and more about intention, skill, and connection around the table.   #EdibleValleyPodcast, #FoodTrends2026, #VancouverIslandFood, #LocalFoodMovement, #IslandEats, #FarmToTable, #FoodCulture, #SustainableEating, #FunctionalFood, #ComfortFood, #GlobalFlavours, #LocalFirst, #ChefLife, #HomeCooking, #FoodCommunity

David Burke has been working in kitchens since graduating from the Culinary Institute of America in 1982, and he's still going strong, currently running 10 restaurants up and down the East Coast, including his latest, SeaHawk Prime by David Burke at Nautilus 220, a luxury residential tower on the Intracoastal Waterway of West Palm Beach, Florida. It's his first restaurant in the state. Burke also operates Park Ave Kitchen and David Burke Tavern in New York City, three Red Horse restaurants in New York and New Jersey, Red Salt Room in Garden City, New York, named for the Himalayan salt he popularized, and half a dozen other restaurants. The chef has been setting trends for decades — he invented cake pops and clothesline bacon, among other items — and although he's an accomplished entrepreneur, he said menu development is what he does best. That's what he discusses in this interview, as well as his observations on the latest trends and strategies for pricing in ways that are profitable while also attractive to customers.

Forget about chasing the loudest food trends! In 2026, the real movement is quieter, more personal, and a lot more meaningful.Mike Kostyo of Menu Matters is back to kick off the new year, and this time he's zooming out. As a Trendologist who studies what we're eating now and what we'll be eating later, Mike explains why the next wave of food culture is less about viral ingredients and more about authenticity, intention, and connection. Think smaller batch, clearer sourcing, and brands choosing what truly fits them instead of jumping on every bandwagon. I've got to say, I'm pretty psyched!In this episode, we talk about how consumers are craving food that feels real, where it comes from, who made it, and why it exists. We also discuss how this shift shows up in restaurants, grocery stores, and home kitchens, and what it means for how we cook and eat week to week.Mike also shares one of his favorite breezy weeknight dinners that fits perfectly with this mindset. Fish en papillote is simple, flexible, and quietly elegant, letting ingredients shine without a lot of fussiness. It's proof that cooking well doesn't have to be complicated to taste great.If you're curious about where food culture is heading next and how to bring those ideas into your own kitchen, this conversation will leave you inspired and grounded heading into the year ahead.Mike's Links:https://www.menumatters.comLinkedIn: @MrKostyoInstagram: @menu.mattersChristine's Links"Air Fryer Chicken TenderloinsBaked BBQ Chicken LegsOur Recipe of the Day Facebook GroupEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook (#ad)

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.

Today On With Mario Lopez – TikTok's favorite food trends for 2026, an interesting new health trend, we dig into our mentions, get to the latest buzz and a movie Mario starred in becomes the highest grossing Disney film of all time!See omnystudio.com/listener for privacy information.

In this episode of Food Rebels, AJ Sharp sits down with Charles Banks, partner and MD of The Food People, to navigate the shifting landscape of food and drink in 2026. Charles explains the "magic" of food trend prediction, how anthropologists and psychologists look beyond viral TikToks to identify deep cultural shifts. The conversation explores the rising "snacking culture" and the "Ultra-Processed Food (UPF) movement," which is forcing both consumers and industry to demand ingredient transparency. A major highlight is the discussion on GLP-1 (weight-loss medications) and how they are reshuffling the industry toward smaller, nutrient-dense portions and "maintenance diets." From the rise of functional, non-alcoholic drinks like Kombucha to the "Single Specialism" trend in restaurants (like the perfect bowl of Ramen), this episode reveals that in 2026, food is no longer just fuel, it is a primary expression of our identity.

Chef Whitney Aronoff is a health-supportive chef and the host of the High Vibration Living Podcast. She is the founder of Team Starseed Kitchen, a personal chef and custom meal prep service serving clients nationwide, and Starseed Kitchen, an organic spice blend company rooted in intentional nourishment.Through High Vibration Living, she explores how food, intuition, and daily rituals support physical, emotional, mental, and spiritual wellbeing.In This Episode, We Explore:5 food trends for 2024Farm-to-TableCommunity dinners for wellnessOrganic Regenerative FarmingOrdering high quality proteins direct from farmsThe energy and vibration of foodStay Connected:Instagram @whitneyaronoffInstagram @starseedkitchenTikTok @whitneyaronoffTikTok @starseedkitchenLearn more about Starseed Kitchenwww.starseedkitchen.comShop organic spices https://starseedkitchen.com/shop/ code STARSEED for 10% offWork with a personal chef https://form.typeform.com/to/CGDu08tEBook a 1-on-1 callhttps://bit.ly/4smXWUfFind more of Chef Whitney's offerings herehttps://linktr.ee/whitney.aronoff

2025 ist vorbei. Zeit für einen ehrlichen Trend-Check. Was bleibt? Was hat Feli gefeiert? Was hat sie ausprobiert und bei welchem Trend ist sie komplett ausgestiegen? Es geht um Food-Hypes wie Dubai-Schokolade, Fashion-Trends von Cowboyboots bis Clean Girl, Office Siren und Butter Yellow, um Labubus als persönlichen Endgegner, Trad-Wife-Content, Pilates-Bubbles, Tennis-Ästhetik und warum Krafttraining sie einfach nicht gecatcht hat. Außerdem um Musik-Trends, KI-Songs, Nostalgie-Hits und die Frage, was 2026 vielleicht auf uns zukommt. Fake Fur? Analog-Vibes? Eine Folge über Geschmack, Ästhetik und warum man nicht bei jedem Trend mitmachen muss. Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/lifeisfelicious Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

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

Too Much Plastic, Too Little (Actual) RecyclingHow often do you buy an item from the store that's packaged in a plastic container or wrapped in plastic? Daily decisions like these add up and are feeding into the global plastic crisis. Scientists estimate that there's anywhere between 9 to 16 million tons of plastic on the sea floor, polluting the environment, harming species and releasing harmful microplastics into every corner of the planet and into our bodies. Two experts on plastic join us this week to shed some light on the problem and how we can each make a difference by changing our consumption habits and demanding improved policies that crack down on single-use plastics.Relearning How To Be Friends As An AdultMaking friends as an adult is harder than it looks, with so many of us trying to juggle busy, demanding schedules, living in new places and dealing with a culture that discourages vulnerability. We unpack why so many people feel disconnected and how you can put yourself out there and foster new and genuine friendships.Viewpoints Explained: The Dessert Trend That Refuses To FadeOnce a sweet treat mainly found at grocery stores, this dessert has quietly moved into the mainstream, showing as stand-alone chains across the country. We look at why it's stuck around longer than past food fads.Culture Crash: Why We Can't Let Go Of The '90SA look at why the 1990s still loom so large in our collective memory and what our fixation on that decade reveals about the draw of nostalgia.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us a textHello and welcome to our show.What's really hiding in your refrigerator after the holidays? In today's episode, we take everything out of the fridge to see what survived the holiday chaos — and what is absolutely responsible for that smell. From forgotten leftovers to mystery containers, it gets questionable fast.Once the fridge trauma settles, we look ahead to the future by breaking down foods expected to trend in 2026 — which ones we're excited to try and which ones sound a little suspicious. Then it's time for some honesty as we talk New Year's resolutions, whether they're realistic, and how long we think we'll actually stick to them.We wrap things up by sharing what people are truly hoping for in the new year — from simple joys to big life changes. Funny, relatable, and the perfect reset for the start of a new year. Don't forget to leave us a message or a voicemail on Speakpipe. Thanks for listening and have a blessed week.Support the showFacebook https://www.facebook.com/justtalkinoutloudTwitter https://twitter.com/just_outloudWebsite https://justtalkinoutloud.buzzsprout.comEmail justtalkinoutloud@gmail.com https://www.buzzsprout.com/1925628/supporters/new https://www.buzzsprout.com/?referrer_id=1907869https://www.speakpipe.com/justtalkinoutloud

The Fork Report Hour 2 (01/03) - Possible dying food trends in 2026. "Dry January" isn't just for January anymore.See omnystudio.com/listener for privacy information.

Rain is still in the forecast, but the upcoming storms are minor compared to the past few weeks. About 325,000 Californians will have to replace their REAL IDs. Also food and culture writer Gab Chabrán predicts this years food trends. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.com Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency!Support the show: https://laist.com

Happy New Year! On today's episode of Eat. Talk. Repeat.

From the world’s best hotels, cruises, to new flights launching this new year, we’ve got you covered. Connecting Travel's Sarah Hedley Hymers has all the details for you. Courtney Brandt joins us to separate the fads from the future when it comes to the UAE’s booming dining landscape. And what's the best phone when it comes to photography? Tech journalist Kevin Sebastian has the answer based on his personal experience, plus info on other gadgets that you might need this new year.See omnystudio.com/listener for privacy information.

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Today On With Mario Lopez – We celebrate Christmas with a round of XMAS monotune, talk best Christmas towns in the USA, 2026 hottest food trends, latest buzz and Courtney sings a Mariah Carey XMAS song! See omnystudio.com/listener for privacy information.

Welcome to this Christmas Eve edition of RealAg Radio with your host Shaun Haney! On today’s show, Haney is joined by: JP Frossard of Rabobank on how the rise of GLP-1 use impacts food consumption trends; and Antoine Bernet of Bayer Crop Science Canada on innovation and the canola’s future. Merry Christmas, everyone and have... Read More

Welcome to this Christmas Eve edition of RealAg Radio with your host Shaun Haney! On today’s show, Haney is joined by: JP Frossard of Rabobank on how the rise of GLP-1 use impacts food consumption trends; and Antoine Bernet of Bayer Crop Science Canada on innovation and the canola’s future. Merry Christmas, everyone and have... Read More

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.

What are some tips to spot the latest food trends? What is new in the food scene around the world? Are these trends supporting a shift towards a more sustainable food system? Today I am recording a live conversation with Gijsbregt Brouwer, founder of De Buik and inspiring food trend watcher in Rotterdam, The Netherlands. This is a co-production between Slow Food, The Podcast and Bekt Lekker, Gijsbregt's podcast.  Hosts and guests: Valentina Gritti and Gijsbregt Brouwer Production: Klets Media With inputs from: Chef Jam Melchor from The Philippines, Oguniiyi Akinade and Eniola Okeola from Nigeria, Ariinda Ronald from Uganda, Roger Maldonado from Bolivia, Lea Balcerzak from Poland and Nahuel Burracco from the Pollenzo Food Lab, at the University of Gastronomic Sciences in Italy. A project by Slow Food Youth Network (SFYN) **Support our podcast by giving us a good rating on your favourite podcasting platform! 

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

In this episode, host Lori Taylor welcomes back Elena Hernandez and Tristan Simpson for a reflective discussion on the viral food trends of 2025.

In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape the marketplace in the years ahead. We chat with … Continue reading EP 73: Decoding Consumers' Food Behaviors, African Food Trend Heats Up, A Food Scientist Processes Nova and UPFs | BEST OF 2025 →

Perry Stancato is the founder and CEO of Signature Sauces and a third-generation operator of the beloved Cleveland institution, Stancato's Italian Restaurant.This conversation with Perry explores the entrepreneurial journey of someone who grew up in the family restaurant — from standing on a milk crate as a kid making waffles for Sunday brunch to running Stancato's today while simultaneously building Signature Sauces into a premier national food manufacturing partner.Signature Sauces began in 2005 with a simple idea: to bottle his family's legendary red sauce after customers kept asking for it. What started as a way to serve Stancato's loyal patrons quickly evolved into something much larger. Perry discovered that while retail was cutthroat and unforgiving, his passion and true product-market fit lay in foodservice — helping other restaurants scale their “secret sauces.” Today, Signature Sauces has grown into a company that helps make the products that make others famous, serving clients from local Ohio favorites to national brands like Bob Evans, Momofuku, Benihana, Barrio, and many more.Alongside that manufacturing growth, Perry continues to steward Stancato's — the restaurant that has been a Cleveland staple for decades. He reflects on the delicate balance of honoring a community legacy while making small, thoughtful changes to stay relevant across generations.In our conversation, Perry shares the challenges of taking nearly ten years to get Signature Sauces off the ground, the resilience it took to keep going, the lessons learned from retail versus foodservice, and what he's most proud of: seeing team members who started as dishwashers grow into leaders, and knowing his work helps thousands of diners enjoy meals every day. We also dive into his Ohio pride, from the region's food scene to partnerships like the Ohio State Buckeye Tailgate sauces, and his perspective on what it takes to build a legacy business in Cleveland.00:00:00 - The Legacy of Stancatos: A Family Business Journey00:09:03 - From Family Recipes to Signature Sauces00:12:49 - Navigating the Food Industry: Retail vs. Food Service00:17:15 - Scaling Up: The Art and Science of Sauce Production00:20:39 - The Future of Signature Sauces: Expanding Partnerships00:21:55 - The Entrepreneurial Journey Begins00:23:33 - Vision and Growth of Signature Sauces00:26:10 - Lessons from the Restaurant Industry00:29:10 - Balancing Time and Responsibilities00:31:40 - Building a Legacy in Ohio00:34:30 - Innovation and Technology in Food Production00:37:08 - Trends in the Culinary World00:39:44 - Understanding Risk and Success00:42:22 - Navigating Customer Relationships00:45:20 - Insights for Aspiring Food Entrepreneurs00:45:35 - Reflections on the Journey-----LINKS:https://www.signaturesauces.com/https://www.stancatos.com/https://www.linkedin.com/in/perry-stancato-799b16b/-----SPONSOR:Roundstone InsuranceRoundstone Insurance is proud to sponsor Lay of The Land. Founder and CEO, Michael Schroeder, has committed full-year support for the podcast, recognizing its alignment with the company's passion for entrepreneurship, innovation, and community leadership.Headquartered in Rocky River, Ohio, Roundstone was founded in 2005 with a vision to deliver better healthcare outcomes at a more affordable cost. To bring that vision to life, the company pioneered the group medical captive model — a self-funded health insurance solution that provides small and mid-sized businesses with greater control and significant savings.Over the past two decades, Roundstone has grown rapidly, creating nearly 200 jobs in Northeast Ohio. The company works closely with employers and benefits advisors to navigate the complexities of commercial health insurance and build custom plans that prioritize employee well-being over shareholder returns. By focusing on aligned incentives and better health outcomes, Roundstone is helping businesses save thousands in Per Employee Per Year healthcare costs.Roundstone Insurance — Built for entrepreneurs. Backed by innovation. Committed to Cleveland.-----Stay up to date by signing up for Lay of The Land's weekly newsletter — sign up here.Past guests include Justin Bibb (Mayor of Cleveland), Pat Conway (Great Lakes Brewing), Steve Potash (OverDrive), Umberto P. Fedeli (The Fedeli Group), Lila Mills (Signal Cleveland), Stewart Kohl (The Riverside Company), Mitch Kroll (Findaway — Acquired by Spotify), and over 200 other Cleveland Entrepreneurs.Connect with Jeffrey Stern on LinkedIn — https://www.linkedin.com/in/jeffreypstern/Follow Lay of The Land on X @podlayofthelandhttps://www.jeffreys.page/

Pistazien und Matcha: Food-Trends mit Folgen – Dubai-Schokolade und Matcha-Tee liegen im Trend. Die hohe Nachfrage lässt die Preise steigen, stellt Produzentinnen und Produzenten vor neue Herausforderungen – und belastet die Umwelt.