Podcasts about Food trends

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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/

Diese Folge startet mit Haaren: Hanna war beim Friseur, Zora beim Japanese Head Spa. Danach erzählt Hanna detailliert von Gaumenschmäusen, die sie in einer echten Berliner Institution – dem Diener Tattersall – verspeisen konnte. Zora kündigt ihren nächsten Berlin-Besuch an, Hanna plant innerlich schon die kulinarische Route. Bei Zora war derweil wieder das warme Wasser weg. Eine kurze Nacht war dabei nur der Anfang einer ganzen Kette energiezehrender Ereignisse. Hanna hingegen ist zurück im Hochzeitsfieber, denn ihre Schwester heiratet im August. Es geht um Locations, Kleider und natürlich mögliche Menüs. Im Service spricht Hanna über die Küche im Dschungelcamp, während Zora feststellt: „Wenn du nichts isst, dann stirbst du.“ Außerdem geht es um Foodtrends, die Rückkehr der Kuhmilch und Eier-Rosen-Rührei. Im Dreierlei verraten Zora und Hanna ihre liebsten Meal-Prep-Booster – kleine Dinge, die man immer da haben sollte, um Gerichte schnell aufzuwerten. Beim Feierabendbier erzählt Zora von übrigem Piroggenteig, während Hanna vom anstehenden Flohmarkt berichtet.

Die sozialen Medien spucken allerlei neue Foodtrends aus. Unsere Kolumnistin Ebru Taşdemir kann sich diesen Rezepten nur schwerlich entziehen.

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

Russell Alford and Patrick Hanlon better known as The Gastro Gays - FOOD TREND PREDICTIONS FOR 2026 – from the revival of the gourmet chip to pub grub glow ups!The Gastro Gays are food and travel writers Russell Alford & Patrick Hanlon. They are restaurant critics for The Sunday Times Ireland,– they regularly create online content - share recipes online, restaurant recommendations, city guides for travelling around Europe, dog friendly accommodation, cosy cabins around Ireland AND MORE!!Follow them here Official website: gastrogays.com and @GastroGays on INSTA

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.

Episode 248 — Food Trends 2025 (Revisit) You may remember this episode from when it first aired, but it's worth another listen. In Episode 248 of The Edible Valley Podcast, we explored the food trends shaping 2025 — a year defined by awareness, reflection, and big conversations about how we eat. This episode dives into sustainability, food systems, and gut health as they moved into the mainstream, along with the growing influence of global flavours and technology on home kitchens and restaurants alike. It was a moment when food culture started asking deeper questions — not just what we eat, but why. Looking back, many of the ideas discussed here still resonate, especially on Vancouver Island, where local farms, fisheries, and producers were already living these trends day to day. What felt like emerging ideas at the time have since become part of everyday food conversations. Whether you're hearing this episode again or discovering it for the first time, Episode 248 captures an important snapshot of where food culture stood in 2025 — and why those conversations mattered then, and still do now.

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

Glutenvrij, proteïnerijk of in ketose. De diëten en voedingshypes vliegen je online om de oren. Wat is nou werkelijk een gezond dieet? Deze avond maken we je wegwijs in de jungle aan trends, onderzoeken en (mis)informatie.Waarom staat de supermarkt ineens vol met eiwitrijke producten? De wereld van de diëtetiek en voeding is er een van trends en, al dan niet correcte, nieuwe inzichten – waar de voedingsindustrie graag op inspeelt. Ook online foodfluencers hebben een steeds grotere invloed op onze eet- en voedingscultuur.Maar wat weten we nu werkelijk over wat gezond eten is? Hoe beïnvloedt voedselmarketing ons consumentengedrag? En kan #FoodTok ons helpen een voedzamer bord samen te stellen?Over KennismakersZijn narcisten aan de macht? Heeft gentech de toekomst? Gaan we gezond oud worden met de zorgrobot? In Kennismakers leggen we actuele maatschappelijke vraagstukken tegen de lat van de laatste inzichten uit de wereld van wetenschap en onderzoek. In gesprek met onderzoekers, spraak- en opiniemakers én het publiek over de kennis die onze samenleving verandert.Programmamaker: Sylvia VegterModerator: Syb FaesIn samenwerking met: Regieorgaan SIAZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

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 →

We share a prediction of what the 2026 food trends will be!See omnystudio.com/listener for privacy information.

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.

The hosts unpack curated snack boxes featuring innovative products from emerging food and beverage brands – from sourdough bites and zaatar crackers to whiskey pecans and candied pistachios. They also share insights on how founders can save big and stand out at BevNET's upcoming events in L.A. Show notes: 0:25: Back Home, Back To L.A. Register, Attend, Win. Here And Now. Hot Dog Chips & Urban Shakes. – John Craven chats about his recent travels and highlights the memorable Taste Radio London meetup. The hosts discuss the upcoming BevNET Live, NOSH Live, and Brewbound Live events in December and encourage listeners to register early for discounted tickets and to take advantage of structured networking opportunities and one-on-one meetings with investors, retailers, and entrepreneurs. The hosts also promote the New Beverage Showdown competition, urging emerging beverage founders to apply before October 31 for a chance to showcase their brands to industry leaders. Later, they sample and discuss curated products from the online marketplace Here Here Market, highlighting brands including Unbothered Foods, Live Loud Foods, and Nat's Nuts while noting which might succeed in wider distribution. The team also reviews innovative products such as Urban Remedy's protein shakes and Maizly's corn milk, discussing alt-milk trends and sustainability, and Superlova!'s Dan Dan Sauce, which will be featured on an upcoming Elevator Talk episode. Finally, they invite nominations for the Best of 2025 Awards, recognizing excellence and innovation across the food, beverage, and beer industries. Brands in this episode: Unbothered Foods, Share Crackers, Live Loud Foods, All Together Now, Nat's Nuts, Inizio Italian Specialty Meats, Cellar Door Artisan Preserves, Local Style, Urban Remedy, Maizly, Supernova!, Health-Ade, Poppi, Liquid Death

George Howell may have sold his company to Starbucks — but he never sold out. A pioneer of the specialty coffee movement, George began his journey in 1975 with the founding of The Coffee Connection, a beloved Boston-based chain that helped redefine what American coffee could be. Nearly two decades later, Starbucks acquired the company – but George wasn't finished. In 2012, he re-entered the retail scene with George Howell Coffee, a brand rooted in his unwavering commitment to quality, transparency, and education. In this episode, George shares how his dual passions for art and exceptional coffee sparked a revolution in café culture, long before Starbucks became a household name. From modest beginnings to becoming a global advocate for farmers and flavor integrity, George has always played the long game, prioritizing substance over trend. He reveals the untold story behind the drink that evolved into the Frappuccino, why so many cafés miss the mark on customer experience, his unapologetic stance on flavored coffee, and why black coffee should be as revered as fine wine. Show notes: 0:25: Interview: George Howell, Founder, George Howell Coffee – After Ray makes an awkward admission, George opens up about the origins of his lifelong passion for coffee, tracing it back to his early days in the art world, where he represented Indigenous Mexican artists. This path eventually led him to open his first café in the 1970s. He clears up a common misconception – that he invented the Frappuccino – explaining instead how the beverage fit into Starbucks's acquisition of his company. Throughout the conversation, George emphasizes the core values that have guided his career: exceptional customer service, employee well-being, and direct, lasting relationships with coffee farmers, many of whom he still visits regularly, even in his 80s. He highlights one of the most significant innovations in his career: freezing beans to preserve their freshness, a method he believes has revolutionized coffee quality. George also discusses the recent redesign of George Howell Coffee's packaging, aimed at better educating customers about origin, processing, and flavor. For him, success isn't measured by profit, but by the ability to share knowledge and elevate understanding. The conversation ends on a light note, with Ray suggesting a new way to order a simple black coffee. Brands in this episode: George Howell Coffee, Starbucks