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.