March 9, 2026 • 7 mins
The chief executive of FoodHQ Innovations is a futurist focused on building across the food innovation ecosystem.
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Speaker 1 (00:00):
Well, this is exciting for me to meet her face
to face. Doctor Victoria Hatton, chief executive of Food HQ
Innovation and Palmi North. You're a futurist. What does the
future hold for us? Victoria?
Speaker 2 (00:13):
Well, that's a really fascinating question because the only person
that's talked about the future here has been Helier. Oh sorry, he.
Speaker 1 (00:24):
Was on just before.
Speaker 2 (00:24):
He always ongned just before. So the future, what we
know about the future is it won't be the same
as today. Okay. There are so many disruptions heading our way,
whether it's climate change, whether it's geopolitical disruption, whether it's
the trade corridors, whether it's like fuel availability, you know,
to get our ships off shore and get our product.
Speaker 1 (00:45):
Seeing all of that at the moment, all of it,
what does the futurist think of President Trump and what
he's up to at the moment.
Speaker 2 (00:51):
So the one thing about President Trump, he won't live forever. Okay,
so we know that.
Speaker 1 (00:57):
But well, they replace them, I mean they might replace
like for like they might check I don't know, Jdvans
or someone in there.
Speaker 2 (01:04):
So one of the things that we would urge is
that to not put out all our eggs in one basket.
So I wrote an article recently about resilience and deliberate resilience.
So does it really matter what Trump does if we've
got secure markets elsewhere, and if we're actually able to
(01:26):
have confidence in the product that we're creating to go
into new varied markets that we're not actually worried about.
Speaker 1 (01:34):
What ye but the oil comes from that part of
the world. Therein lies the problem. Plus we actually seend
a whole lot of stuff up through that water channel
as well, three or four billion dollars worth can't get
through at the moment. I know there are other ways
of getting it there, but they're much more expensive.
Speaker 2 (01:50):
So renewables. Okay, we have to actually loosen our reliance
on oil coming from the Middle East. So why not
invest in our infrastructure at home in terms of putting
up product through that corridor. The six hundred million people
that live within six hours of Singapore, Actually, why not
(02:10):
think about that market as well, you know, actually closer
to home, Australia's another future market that we should be
investing in. This concept of partnership and deeply understanding our
consumer and what product that they want from us in
the future, and thinking quite differently about relationships.
Speaker 1 (02:27):
The last government, the Labor Aid government under SUNDA are
doing more. Laterly, Chris Hipkins tried to get us going
down the renewable energy track with the electric cars. It
didn't really work or we didn't buy into it. We
should we have?
Speaker 2 (02:43):
We definitely should. We're thinking about confidently transitioning into a
future that we can control ourselves. And the only way
that we can do that is by having that infrastructure
at home. And it's not necessarily having an electric infrastruc
that allows you to charge on the go, is actually
about their science behind the batteries that allow them to
(03:06):
last longer. We definitely need to be thinking renewables.
Speaker 1 (03:09):
Have you ever sat down and had a cup of
tea with Shane Jones. I think you'd have an interesting conversation.
Speaker 2 (03:16):
It would be quite fascinating. But we actually have to
think about what that future is and we can't rely
on resources being shipped into New Zealand or rely on
resources that are potentially damaging to our environment. We need
to move into the future.
Speaker 1 (03:30):
Well, that's energy and trade. Well, let's talk about food.
You're a food futurist as well. Will there always be
a future for our protein in years to come, and
I've often wondered about this. Will people want to have
dinner that is the result of an animal making the
ultimate sacrifice? I'm quite happy to do so, Victoria, because
(03:53):
I'm a boomer and a carnivore, and I don't think
I'm going to change at the stage dugs the same.
But I'm talking of out my kids, my grandkids.
Speaker 2 (04:02):
So I think that meat and milk will always have
a place in our diet. I think the nutrient density
of both of those products means that we and we
require them for our human development, for our muscle growth,
for our aging capability. How we eat them and how
they show upon our plate will be different. So whether
(04:23):
it's the transition from a three hundred gram steak to
a fifty to eighty gram steak, because we're considered.
Speaker 1 (04:29):
But where's that hang on? Where's the fun and an
eighty gram steake? Sorry, you might be a futurist, but
you're a body of a kilch.
Speaker 2 (04:37):
But actually an eighty gram steak that has this satiety
that a three hundred gram piece of meat has.
Speaker 1 (04:44):
Sorry's ecademics, what does that mean?
Speaker 2 (04:47):
It means that you're enjoying it just as much and
you get just as much pleasure from a smaller piece
of meat as you do from a larger piece of meat.
And if you consider then the weight loss drugs that
GLP ones of the world.
Speaker 1 (05:00):
Sorry Richard Green mentioned that. So that is a real opportunity,
isn't it.
Speaker 2 (05:04):
A massive opportunity. But they're wanting a sixty to seventy
grand piece of meat on their plate. We don't breed
for that currently, And it's not the case of taking
an animal and just chopping up the steak into smaller portions,
because each of those pieces of meat is bred for
that complete satisfaction. So we need to breed for smaller
piece of meat.
Speaker 1 (05:24):
So I need to get used to when there's lamb wreck,
and that's my absolute favorite.
Speaker 2 (05:28):
I'm allowed one, you're allowed one. No, But in all honesty,
in ten fifteen years time, we may not even want
a lamb wreck. We might want a scoop of red
meat protein powder when we're heading to the gym, or
we might want a red meat supplement in a tablet
form that allows us to have that rich nutrient hit
(05:52):
in a smaller dose.
Speaker 1 (05:54):
Yeah, I can get all that now. Talking about going
to the gym, are you going to brave the early
morning star up? And do you look like an athletic
sort of person? Are you going to do the fitness
regime across the road at Hagley Park tomorrow morning?
Speaker 2 (06:06):
Might have forgotten to bring my training shoes.
Speaker 1 (06:10):
Hey, Victoria you are I've just lost my screen. Your
title is that you're the chief executive of Food Innovation HQ?
Did I get that round the right way? And innovation? Well,
I've just lost my screen. I need to log in again. Hey.
Great to meet you in person. We must stay and
touch your good talent, even though I don't like your
future with eighty grams wor the meat. But I am
(06:32):
not the future Either's that next guess the old resilient farmer.
He's on the way out as well. It's this young
man here, Matt at ten and Michelle's still got a
few years left. Yes, it's this young man here. But
I got the feeling by how much morning tea? He
scoffed that he ain't going to be into an eighty
gram steak, are you, Matt?
Speaker 2 (06:53):
No, he's But was there any protein at morning tea?
Speaker 1 (06:57):
Oh no he didn't. You were just eating cake league
place and finished the year
Well, this is exciting for me to meet her face
to face. Doctor Victoria Hatton, chief executive of Food HQ
Innovation and Palmi North. You're a futurist. What does the
future hold for us? Victoria?
Speaker 2 (00:13):
Well, that's a really fascinating question because the only person
that's talked about the future here has been Helier. Oh sorry, he.
Speaker 1 (00:24):
Was on just before.
Speaker 2 (00:24):
He always ongned just before. So the future, what we
know about the future is it won't be the same
as today. Okay. There are so many disruptions heading our way,
whether it's climate change, whether it's geopolitical disruption, whether it's
the trade corridors, whether it's like fuel availability, you know,
to get our ships off shore and get our product.
Speaker 1 (00:45):
Seeing all of that at the moment, all of it,
what does the futurist think of President Trump and what
he's up to at the moment.
Speaker 2 (00:51):
So the one thing about President Trump, he won't live forever. Okay,
so we know that.
Speaker 1 (00:57):
But well, they replace them, I mean they might replace
like for like they might check I don't know, Jdvans
or someone in there.
Speaker 2 (01:04):
So one of the things that we would urge is
that to not put out all our eggs in one basket.
So I wrote an article recently about resilience and deliberate resilience.
So does it really matter what Trump does if we've
got secure markets elsewhere, and if we're actually able to
(01:26):
have confidence in the product that we're creating to go
into new varied markets that we're not actually worried about.
Speaker 1 (01:34):
What ye but the oil comes from that part of
the world. Therein lies the problem. Plus we actually seend
a whole lot of stuff up through that water channel
as well, three or four billion dollars worth can't get
through at the moment. I know there are other ways
of getting it there, but they're much more expensive.
Speaker 2 (01:50):
So renewables. Okay, we have to actually loosen our reliance
on oil coming from the Middle East. So why not
invest in our infrastructure at home in terms of putting
up product through that corridor. The six hundred million people
that live within six hours of Singapore, Actually, why not
(02:10):
think about that market as well, you know, actually closer
to home, Australia's another future market that we should be
investing in. This concept of partnership and deeply understanding our
consumer and what product that they want from us in
the future, and thinking quite differently about relationships.
Speaker 1 (02:27):
The last government, the Labor Aid government under SUNDA are
doing more. Laterly, Chris Hipkins tried to get us going
down the renewable energy track with the electric cars. It
didn't really work or we didn't buy into it. We
should we have?
Speaker 2 (02:43):
We definitely should. We're thinking about confidently transitioning into a
future that we can control ourselves. And the only way
that we can do that is by having that infrastructure
at home. And it's not necessarily having an electric infrastruc
that allows you to charge on the go, is actually
about their science behind the batteries that allow them to
(03:06):
last longer. We definitely need to be thinking renewables.
Speaker 1 (03:09):
Have you ever sat down and had a cup of
tea with Shane Jones. I think you'd have an interesting conversation.
Speaker 2 (03:16):
It would be quite fascinating. But we actually have to
think about what that future is and we can't rely
on resources being shipped into New Zealand or rely on
resources that are potentially damaging to our environment. We need
to move into the future.
Speaker 1 (03:30):
Well, that's energy and trade. Well, let's talk about food.
You're a food futurist as well. Will there always be
a future for our protein in years to come, and
I've often wondered about this. Will people want to have
dinner that is the result of an animal making the
ultimate sacrifice? I'm quite happy to do so, Victoria, because
(03:53):
I'm a boomer and a carnivore, and I don't think
I'm going to change at the stage dugs the same.
But I'm talking of out my kids, my grandkids.
Speaker 2 (04:02):
So I think that meat and milk will always have
a place in our diet. I think the nutrient density
of both of those products means that we and we
require them for our human development, for our muscle growth,
for our aging capability. How we eat them and how
they show upon our plate will be different. So whether
(04:23):
it's the transition from a three hundred gram steak to
a fifty to eighty gram steak, because we're considered.
Speaker 1 (04:29):
But where's that hang on? Where's the fun and an
eighty gram steake? Sorry, you might be a futurist, but
you're a body of a kilch.
Speaker 2 (04:37):
But actually an eighty gram steak that has this satiety
that a three hundred gram piece of meat has.
Speaker 1 (04:44):
Sorry's ecademics, what does that mean?
Speaker 2 (04:47):
It means that you're enjoying it just as much and
you get just as much pleasure from a smaller piece
of meat as you do from a larger piece of meat.
And if you consider then the weight loss drugs that
GLP ones of the world.
Speaker 1 (05:00):
Sorry Richard Green mentioned that. So that is a real opportunity,
isn't it.
Speaker 2 (05:04):
A massive opportunity. But they're wanting a sixty to seventy
grand piece of meat on their plate. We don't breed
for that currently, And it's not the case of taking
an animal and just chopping up the steak into smaller portions,
because each of those pieces of meat is bred for
that complete satisfaction. So we need to breed for smaller
piece of meat.
Speaker 1 (05:24):
So I need to get used to when there's lamb wreck,
and that's my absolute favorite.
Speaker 2 (05:28):
I'm allowed one, you're allowed one. No, But in all honesty,
in ten fifteen years time, we may not even want
a lamb wreck. We might want a scoop of red
meat protein powder when we're heading to the gym, or
we might want a red meat supplement in a tablet
form that allows us to have that rich nutrient hit
(05:52):
in a smaller dose.
Speaker 1 (05:54):
Yeah, I can get all that now. Talking about going
to the gym, are you going to brave the early
morning star up? And do you look like an athletic
sort of person? Are you going to do the fitness
regime across the road at Hagley Park tomorrow morning?
Speaker 2 (06:06):
Might have forgotten to bring my training shoes.
Speaker 1 (06:10):
Hey, Victoria you are I've just lost my screen. Your
title is that you're the chief executive of Food Innovation HQ?
Did I get that round the right way? And innovation? Well,
I've just lost my screen. I need to log in again. Hey.
Great to meet you in person. We must stay and
touch your good talent, even though I don't like your
future with eighty grams wor the meat. But I am
(06:32):
not the future Either's that next guess the old resilient farmer.
He's on the way out as well. It's this young
man here, Matt at ten and Michelle's still got a
few years left. Yes, it's this young man here. But
I got the feeling by how much morning tea? He
scoffed that he ain't going to be into an eighty
gram steak, are you, Matt?
Speaker 2 (06:53):
No, he's But was there any protein at morning tea?
Speaker 1 (06:57):
Oh no he didn't. You were just eating cake league
place and finished the year
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