The future of food is being shaped faster than ever - and it's already starting to take form.
In a recent episode of BBC Radio 4's Dough, hosted by Greg Foot, our Co-Founder Charles Banks joined a panel of experts to explore how our diets could evolve in response to a hotter, more volatile climate.
From ancient grains making a comeback to AI-powered nutrition and even lab-grown meat, the episode highlights the innovations set to redefine what and how we eat.
Alongside futurist Tom Cheesewright and industry leaders across food tech and R&D, Charles shared a global trends perspective on the forces accelerating change across the food system.
The takeaway? The future of food won't be defined by a single breakthrough, but by a mix of technology, sustainability, and shifting consumer expectations.
Because ultimately, it's not just about what's possible - it's about what people will choose to eat.
Click HERE to listen to the episode with Charles Banks.