#Food trends

A hard look at where food tech actually stands in 2025, not where pitch decks promised it would be. This essay maps six major categories, vertical farming, cultivated meat, ghost kitchens, plant-based proteins, precision fermentation, and personalized nutrition, tracking which are finding commercial traction, which remain stuck burning investor capital, and which are quietly being abandoned. The analysis reveals a pattern: the technologies that survived weren't the ones that tried to replace existing food systems, but the ones that learned to integrate with them.

New generation anti-obesity medications are changing as fast as global waistlines with predictions the impact on the food sector will be “bigger than climate change”.

Food and agriculture, like no other industry, has a profound impact on the health of people and the planet. Mike Lee shares the cost of not looking ahead.

In industries like technology, constant product and experience reinvention is par for the course and expected by its consumers. In food, legacy FMCG especially, products that succeed tend to stay the shame. How does this culture of maintaining the status quo in food product innovation have implications for the future of food? 

Globally renowned food innovation expert, Mike Lee observes the top four consumer trends and the opportunity areas for farmers to take charge in designing solutions that will help shape the future of food, which he believes is currently led by ‘celebrity chefs’.

Angeline Achariya can see many possibilities for food and agribusinesses to collaborate and co-create not just new product innovations but new business.