We're living in a market where so-called disruptive foods have flooded supermarket shelves in recent years. Think plant-based meats, insect protein bars, synthetic fat replacers and precision fermented milk proteins. A new report by agribusiness banking specialist Rabobank suggests the hype might be over. So, where to next with food innovation? It's a fascinating topic and to learn more Rabobank's Senior Consumer Foods Analyst Tom Bailey joins me to discuss:
- Tom's family roots in primary production in Illinois, USA.
- We are talking about "disruptive foods" and Tom explains what this means.
- Over the last decade, we've seen a huge surge in demand for these products and why we have seen this shift.
- Rabobank has recently released a new report titled "Disruptive Foods Prove to be More Hype than Bite." Tom shares the reason for this peak.
- We discuss the impact of interest rates, economic uncertainty, geo-political environments, volatile pricing and finally, the demand for these products in the first place.
- Incremental innovation and 'in-no-vation', being the concept of redefining a product.
- The future of packaging, affordability and shrinkflation.
- Tom gives us some examples of both big and small companies doing this.
- The fascinating concept of consumer convenience and, how this has shifted in the recent past.
- Tom's multiple predictions for the food disruption space.
- Regenerative farming and some up-coming solutions.
We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.
Links:
Angie Asimus
Connect with @angieasimus on Instagram
Partnered with Australian Farmers
Follow @australianfarmers on Instagram
Connect with Tom at Rabobank
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