March 4, 2025 • 22 mins
The Foodie Diary presents expert-backed predictions for the top 10 food trends expected to dominate in 2025. These trends range from hyper-local foraging and AI-personalized nutrition to the resurgence of fermentation and the use of climate-adaptive crops. A focus on sustainability is highlighted, with trends like zero-waste cooking and edible packaging gaining traction. The article explores the evolution of plant-based eating and the remixing of nostalgic flavors. Innovative concepts such as umami-rich ingredients and dining experiences in the metaverse are also discussed. Ultimately, these trends reflect broader societal shifts towards sustainability, technology, and a desire for connection through food.
https://thefoodiediary.com/10-food-trends-that-will-dominate-this-year-backed-by-industry-experts/
https://thefoodiediary.com/10-food-trends-that-will-dominate-this-year-backed-by-industry-experts/
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Episode Transcript
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Speaker 1 (00:00):
Welcome to the deep dive everybody. Today we're diving headfirst
into the future of food. Oh yeah, with ten food
trends that will dominate this year from the Foody Diary.
It's twenty twenty five, and well, the culinary world is
changing faster than ever before. Think AI picking your groceries,
(00:20):
turning well, you know, trash into something delicious, restaurants in
the metaverse.
Speaker 2 (00:24):
It's amazing.
Speaker 1 (00:25):
Yeah, it really is.
Speaker 2 (00:26):
So.
Speaker 1 (00:26):
First up, we've got hyper local foraging. Now I'm not
just talking about you know, snipping some basil off your balcony.
This is about tracking down food, growing wild even in
the city. Yeah, like right outside your door.
Speaker 2 (00:37):
It's really about shrinking that distance or food has to
travel and you know, reconnecting with nature. Yeah, foraging really
helps reduce that carbon footprint and it adds a bit
of well a little adventure to our everyday lives.
Speaker 1 (00:49):
Yeah for sure.
Speaker 2 (00:50):
I mean cities at Copenhagen and Seattle are already leading
the way with restaurants that have whole menus based on
foraged ingredients.
Speaker 1 (00:57):
The article even mentioned apps like forage mate. It helps
you identify edible plants. Could you imagine me out in
central park with my phone hunting for dandelion greens.
Speaker 2 (01:06):
I could definitely see that.
Speaker 1 (01:07):
I don't know, maybe I'll stick to the farmer's market
for now, but you know, it's an interesting concept.
Speaker 2 (01:12):
You'd be surprised what you can find right in your
own neighborhood. Experts are saying that dandelion greens are going
to be in poke bowls by the end of the year.
Just imagine.
Speaker 1 (01:20):
Oh well, a poke bowl with a side of adventure.
I like that. But let's let's jump to something a
little more high tech. Sure, AI personalized nutrition. Oh yeah,
this is really where technology meets the dinner plate. Like
AI platforms that analyze you know, your DNA, your gut health,
even how well you slap and create like a meal
(01:42):
plan just for you. Yeah. It's I mean, it's the
ultimate personalizing your tricking, right definitely. The article said your
dinner knows you better than you do. Kind of creepy
but kind of fascinating at the same time. I think, so,
how does AI even like come up with these meal plants.
Speaker 2 (01:59):
It's all about the algorithms. They take tons of data,
you know, scientific research, even your own personal preferences, and
use them to make recommendations. There are already companies like
eat smart Ai that send out personalized ingredient kits. Oh wow,
so you don't even have to think about what to buy.
Speaker 1 (02:16):
And it's not just cooking at home, right. Restaurants like
fresh fork are well, they're trying out these ai kiosks. Yeah,
where you can scan your fitness tracker and it recommends
meals based on your activity level.
Speaker 2 (02:27):
That's right, like having a digital nutritionist on demand.
Speaker 1 (02:30):
I mean, are you comfortable with like technology playing such
a big role in your food choices?
Speaker 2 (02:36):
Yeah?
Speaker 1 (02:36):
Personally, part of me loves the idea of having like
the perfect meal plan. Yeah, But another part of me
wonders if it takes away from like the joy of eating.
Speaker 2 (02:47):
I think it's a double edged sword. On the one hand,
it could really help people make better choices and improve
their health, but on the other hand, we have to
think about things like data privacy and becoming too reliant
on technology absolutely tell us what to eat.
Speaker 1 (03:01):
Okay, so let's switch gears again to a trend that's
all about bold flavors fermentation renaissance two point zero. We
all know about kombucha and kimchi, but this is this
is something.
Speaker 2 (03:11):
Else, Oh, it goes wavy on that fermentation isn't just
a health food fat anymore. It's like a culinary adventure
with chefs trying out these unusual ferments and you know,
pushing the boundaries of flavor. The article even said that
this new wave is not afraid of a little funk.
Speaker 1 (03:27):
I love that. So besides, you know, kombucha and kimchi.
What kind of funky ferments are we talking about?
Speaker 2 (03:32):
Well, think about tapache. It's it's tangy and fizzy. It's
made from pineapple rhymes or garum, an ancient Roman fermented
fish sauce. That's making a comeback a match and those
on menus everywhere pretty adventurous.
Speaker 1 (03:46):
Huh wow, My taste buds are definitely intrigued. And speaking
of adventure, the Foody Diary highlighted these climate adaptive crops
as being like a big deal in the future of food.
Speaker 2 (03:55):
Climate change is forcing us to rethink how we grow
our food right, and these crops are part of the solution. Yeah,
they're tasty and nutritious, but they can handle some pretty
tough conditions.
Speaker 1 (04:06):
The article called them superfoods of necessity, which I really like. Yeah,
they gave some examples like phonio it's a West African
grain that some are calling the new quinoa, and tef
which is being used in everything from breakfast cereals to
fancy restaurant dishes.
Speaker 2 (04:21):
Oh yeah, chef Marcus Samuelson is using these in a
lot of his cooking, really showing how delicious and versatile
they can be.
Speaker 1 (04:27):
That's great.
Speaker 2 (04:27):
It's a perfect example of how we can adapt to
a changing world without well without giving up on good food.
Speaker 1 (04:33):
And that brings us to a trend that's all about
well minimizing waste, zero waste cooking. We're not talking about
composting your scraps here, We're talking about turning them into
well gourmet meals.
Speaker 2 (04:45):
Right. Chefs are getting incredibly creative using every part of
the ingredient. I mean, the article highlighted some amazing examples
like you know, carrot top pesto, and even fish scale crisps.
Speaker 1 (04:57):
Fish scale crisps. Okay, I'm definitely intrigued, But how realistic
is this for the average person at home?
Speaker 2 (05:03):
It's becoming more and more doable thanks to things like
the Waste Wizard composter. It not only composts your scraps,
but gives you recipes based on what you put in it.
Speaker 1 (05:13):
So you're saying, I could turn my banana peels into
I don't know, some fancy dessert.
Speaker 2 (05:17):
Maybe not dessert, but you know, the possibilities are growing.
Speaker 1 (05:20):
Yeah.
Speaker 2 (05:20):
The article even predicts that you'll find zero waste options
on the menu at big chain restaurants by the end
of the year. Wow, it's not a niche thing anymore.
It's becoming mainstream.
Speaker 1 (05:30):
That's great news. It really shows that sustainability and you know,
good food can go hand in hand.
Speaker 2 (05:35):
They definitely can.
Speaker 1 (05:36):
Now, let's talk about a trend that's well, it's evolving
in a really exciting way. Plant based three point zero.
It's not about imitation meat anymore. No, it's something totally new.
Speaker 2 (05:46):
Plant based eating is getting more sophisticated. It's about highlighting
the amazing flavors and textures of whole plant foods like jackfruit, carnitas,
mushroom scallops, even lentile based caviaars.
Speaker 1 (05:58):
It's really lending plants shot on their own terms, right
it is. The article mentioned technology playing a big role,
like with companies like green Pulse that use three D
printing to make plant based seafood that's like really close
to the real thing. It's pretty remarkable, and with vegan
tasting menus becoming more and more elaborate, it's clear that
plant based dining is entering this whole new era of
(06:22):
I don't know, creativity and refinement for sure. Okay, so
we've covered a lot already and there's still more to come.
But before we get into the next trend, we're going
to take a quick break.
Speaker 2 (06:31):
Welcome back to the deep dive. Before the break, we
were talking about all these amazing innovations happening in the
food world.
Speaker 1 (06:37):
It's really cool to see how these food trends reflect,
you know, not just what we're eating, but like our
values as a society definitely. And speaking of values, let's
talk about a trend that's all about, you know, getting
back to our roots. Heritage grains are making a huge comeback.
Speaker 2 (06:55):
There's a growing interest in, you know, where our food
comes from, how it's made, and heritage grains really offer
that connection to the past. Plus they have these unique
flavors and textures that you just don't find in your
typical wheat.
Speaker 1 (07:10):
The article mentioned grains like pine corn and spelt and
chorus on. Actually, I tried spelt bread once and it
had this like netty, almost sweet flavor. Yeah, it's definitely
a nice change from my usual whole wheat.
Speaker 2 (07:24):
They're really versatile too. You can use them for bread, pasta,
even desserts, and they're often more nutritious than well modern wheat,
with more protein and fiber.
Speaker 1 (07:34):
So it's a win win for our taste buds in
our health, right it is. But let's move on to
a trend that's well a little more adventurous. Okay, insect
protein is going gourmet.
Speaker 2 (07:43):
It might sound a little strange at first, but insects
are actually super sustainable and packed with nutrients.
Speaker 1 (07:48):
The article called them tiny nutritional powerhouses. Yeah, and for
good reason. Yeah, they got protein, fiber, iron, all the
good stuff.
Speaker 2 (07:56):
They're already a staple and a lot of cultures around
the world. Which changing is that chefs are well, they're
getting more creative and using them in you know, some
pretty delicious ways.
Speaker 1 (08:06):
So we're not just talking like roasted crickets on a.
Speaker 2 (08:09):
Stick here, right, No, No, not at all, think like
cricket flyer brownies, meal worm tacos. Wow, even ant infused cocktails.
Speaker 1 (08:18):
That's that's wild.
Speaker 2 (08:19):
It's about pushing boundaries and trying new flavors. Yeah, you know,
once you get past that initial hesitation, you might be
surprised how good it tastes.
Speaker 1 (08:26):
I'm not sure I'm ready for a plate of meal
worms just yet. Sure, but I do have to admit
those cricket flower brownies sound kind of good. Maybe that's
like my gateway.
Speaker 2 (08:36):
Yeah, there you go.
Speaker 1 (08:36):
Into the world of insect protein exactly. Speaking of pushing boundaries,
let's talk about a trend that's all about culinary experimentation.
Oh yeah, molecular gastronomy is back.
Speaker 2 (08:48):
Remember those days of foams and spheres and you know,
food that looked like it belonged in a lab. Oh yeah,
it's making a comeback.
Speaker 1 (08:55):
I remember trying this deconstructed cheesecake once. It's definitely an experience,
though I don't know if i'd call it cheesecake. It's true,
it was very, very different.
Speaker 2 (09:06):
Well, molecular astronomy has grown up a bit. Chefs are
using these techniques to create dishes that are not only
visually stunning, but incredibly flavorful.
Speaker 1 (09:16):
Yeah. The article mentioned chefs using liquid nitrogen to make
ice cream that melts in your mouth instantly. Yeah, and
souvied cooking to make like perfectly tender meats.
Speaker 2 (09:27):
It's all about precision and control, using science to really
enhance the art of cooking. And you know, it's not
just for professionals anymore. There are souvied machines and other
gadgets that let you try it at home.
Speaker 1 (09:38):
Maybe I can finally master that souvied steak I've been
wanting to try there. Yeah, but let's switch gears to
a trend that's all about mindful eating. Ierveda cuisine is
on the rise.
Speaker 2 (09:48):
Ireveda is this ancient Indian system of medicine that focuses
on balance and harmony. And Ierveda cuisine is about eating
foods that well that nourish your body and mind based
on your individual constant, your dosha.
Speaker 1 (10:01):
Wait, Dosha, could you explain that a little more. I'm
not really familiar with Ireveda of course.
Speaker 2 (10:05):
So in Ireveda there are three main doshas Voda, pitta,
and coffa, and they represent different energies or mind body types.
Iriveda cuisine focuses on, you know, choosing foods and spices
that balance your specific dosha to promote overall well being.
Speaker 1 (10:21):
So it's not a one size fits all approach to
like healthy eating. It's about finding what works best for
you exactly. I've been hearing so much about tumeric lately. Yeah,
where does that fit in?
Speaker 2 (10:31):
Turmeric is like a superstar in iraveda cooking. It's thought
to have anti inflammatory properties and it's often used to
balance peda. Okay, it's just one example of the many
spices and herbs they use.
Speaker 1 (10:43):
So if you're looking to like eat more mindfully, yeah,
and nourish your body and mind, Irveta cuisine is definitely
something to check out. Now, let's move on to a
trend that's all about celebrating diversity. Global flavors are going
hyper local.
Speaker 2 (10:58):
It's amazing how easy it is to experience different cultures
through food these days. And this trend is all about,
you know, bringing those global flavors into our everyday cooking.
Speaker 1 (11:06):
The article mentioned things like koree and kimchi fried chicken.
Oh yeah, op injerra tacos, and Japanese inspired avocado toast.
It's like a culinary mashup of the best flavors from
around the world, it is. And it's not just about
fusion dishes either. It's about using authentic ingredients and techniques exactly.
I recently tried a tie green curry recipe that called
(11:29):
for fresh lemon, grass and galanngall Oh nice. It was amazing,
so much better than using the pre made curry bases.
Speaker 2 (11:36):
You can really taste the difference.
Speaker 1 (11:37):
It's like taking your taste buds on a global adventure.
It is without ever leaving your kitchen.
Speaker 2 (11:41):
I love that.
Speaker 1 (11:42):
Okay, let's talk about a trend that's close to home
for me. Home gardens are like blumen like never before.
Speaker 2 (11:50):
Yeah. With so many people working from home, a lot
of them discovered how much they love gardening. That trend
is still going strong.
Speaker 1 (11:57):
I know so many people who started growing their own
herbs and vegas during the pandemic. Yeah, and they haven't stopped.
Speaker 2 (12:02):
It's really rewarding.
Speaker 1 (12:04):
There's just something so satisfying about growing your own food,
all right.
Speaker 2 (12:07):
Absolutely.
Speaker 1 (12:08):
The article mentioned that seed companies in garden centers are
seeing record sales. There's like this renewed interest in airloom
varieties and organic gardening.
Speaker 2 (12:18):
It's a really positive trend that's not only good for
our health, but for the planet too.
Speaker 1 (12:22):
If you haven't already now is the perfect time to
get your hands dirty. Yeah, and start your own garden exactly. Now,
let's talk about a trend that's all about convenience. Okay,
meal kits are getting a makeover.
Speaker 2 (12:33):
Remember those early meal kits that were you know, all
about the pre portioned ingredients and the step by step instructions.
Speaker 1 (12:39):
Oh yeah, I remember those. They were great in theory,
but sometimes they felt a little, i don't know, basic. Yeah.
Speaker 2 (12:44):
Well, now there's more focus on variety, customization and catering
to different diets.
Speaker 1 (12:51):
The article mentioned meal kits for specific diets like keto,
paleoh yeah, and vegan. There are even kits for specific
cuisines that's great, like Italian or tie.
Speaker 2 (13:02):
It's all about giving people more choices and making it
easier to find meals that fit their lifestyle. Right, and
some meal kit companies are even working with you know,
celebrity chefs to create these really unique recipes.
Speaker 1 (13:14):
That's a cool way to elevate the whole meal kit experience, right.
It is. So if you're looking for a convenient way
to have delicious, home cooked meals, yeah, without the hassle
of you know, planning and shopping, right, meal kits are
definitely worth checking out.
Speaker 2 (13:29):
I think. So.
Speaker 1 (13:30):
Now let's talk about a trend that's a little more
on the indulgent side. Okay, artisanal butter is having a moment.
Speaker 2 (13:36):
I love that.
Speaker 1 (13:37):
I've never been a huge butter person. Yeah, but I
have to admit the article made these artisanal butters sound amazing.
Speaker 2 (13:44):
It's all about quality and flavor. They're made with high
quality cream from you know, grass fed cows and churns
and small batches, and some producers are even adding like
herbs and spices, even seaweed.
Speaker 1 (13:55):
They mentioned a smoked paprika butter that sounds amazing and
a honey lavin. But oh wow, I can imagine spreading
that on like everything I.
Speaker 2 (14:04):
Know, right, those pancakes, everything.
Speaker 1 (14:06):
It's such an easy way to, you know, add a
touch of luxury to your meals.
Speaker 2 (14:09):
Yeah, if you're looking for a little indulgence, artisanal butter
is the way to go. I'm officially adding that to
my grocery list. Now, let's talk about a trend that's
not just a trend. It's a responsibility. Food waste reduction
is everyone's business.
Speaker 1 (14:25):
It's not just a fad. It's a movement, and it's
about recognizing that we all have a part to play
in reducing food waste.
Speaker 2 (14:32):
The article highlighted like how much food is wasted every year,
both at home and globally.
Speaker 1 (14:38):
It's a huge problem, not with serious environmental and economic consequences.
But the good news is that there are things we
can all do to make a difference.
Speaker 2 (14:47):
So what are some like practical steps people can take.
Speaker 1 (14:51):
Composting is a great way to you know, reduce waste
and create this nutrient rich soil for your garden. Oh yeah,
meal planning can help you of those impulse buys that
often end up in the trash. And paying attention to
expiration dates and you know, getting created with leftovers can
make a big impact. Those are all great tips. It's
it's encouraging to see that more and more people are
(15:13):
aware of this issue. Yeah, and that there's you know,
this collective effort to reduce food waste. Sure, Okay, we've
covered a lot of ground in this deep dive, but
there are still a few more trends to explore. Let's
take another quick break and we'll be right back. Welcome
back to the deep dive. Before the break, we were
talking about how food trends are showing this shift towards
more mindful eating.
Speaker 2 (15:35):
It's really cool to see people becoming more aware of,
you know, how their food choices impact their health and
the environment and the world around them. Speaking of mindful choices,
let's talk about a trend that's taking root, like literally,
regenerative agriculture.
Speaker 1 (15:52):
It's more than just you know, a way of farming.
It's a whole philosophy that focuses on restoring and revitalizing ecosystems.
Speaker 2 (16:00):
Article called it farming in harmony with nature, which I
thought was a really nice way to put it. It is,
you know, working with nature, not against it, using practices
like cover cropping and crop rotation and reducing dillage which
helps improve soil.
Speaker 1 (16:12):
Help biodiversity, water retention. It sounds like a wind wind
for everybody.
Speaker 2 (16:17):
It really is. The benefits go way beyond the environment.
Regenerative agriculture can lead to more nutritious food and create
these like more resilient farming systems. Good for the planet,
good for our health, good for farmers.
Speaker 1 (16:28):
I've seen more and more labels to the grocery store
highlighting regenerative agriculture.
Speaker 2 (16:32):
Me too.
Speaker 1 (16:33):
It's really great to see this movement growing. But let's
dive into a trend that's making a splash in the
culinary world. Seaweed is the new superfood.
Speaker 2 (16:43):
Seaweed has always been, you know, a staple in some cultures,
but it's definitely having a moment right now, and it's
not hard to see why. It's so versatile impact with nutrients, protein, fiber, vitamins, minerals,
the whole works.
Speaker 1 (16:55):
The article said it was the ocean's gift to the kitchen.
I like that, and chef are really getting creative with it,
using it in everything, you know, from salads and soups
to snacks and even desserts. We're not just talking sushi anymore.
Speaker 2 (17:09):
Oh, definitely not. I tried a seaweed pesto recently that
was incredible, and there are even some seaweed snacks out
there that taste just like bacon.
Speaker 1 (17:17):
Seaweed bacon. That's that's pretty wild. I have to admit
I haven't really ventured beyond seaweed salad myself, but this
has make me want to try more.
Speaker 2 (17:25):
You should. It's all about exploring those unique flavors and
textures that seaweed has to offer, and with its sustainability
and all those nutritional benefits, it's no wonder it's becoming
such a star ingredient.
Speaker 1 (17:38):
Now let's talk about another ingredient that's been getting a
lot of attention. Mushrooms are magic.
Speaker 2 (17:44):
Mushrooms are having a real renaissance. They're delicious and so versatile.
Plus they're full of health benefits. Yeah, good source of protein, fiber, antioxidants,
and some types like lions made and Riehi are even
thought to have medicinal properties.
Speaker 1 (17:59):
I've been trying to add more mushrooms to my diet lately.
Speaker 2 (18:01):
Yeah.
Speaker 1 (18:02):
They're easy to cook with and they add this really nice,
earthy flavor to dishes for sure.
Speaker 2 (18:06):
And there's a mushroom out there for every taste, from
your basic button mushrooms to the more exotic oyster mushrooms.
And she takes. Speaking of things that are well kind
of magical, let's talk about robotics in the kitchen.
Speaker 1 (18:21):
Robots in the kitchen. This sounds like something out of
I don't know, a sci fi movie.
Speaker 2 (18:26):
It might sound futuristic, but it's becoming a reality. We're
talking robots that can do everything from chopping veggies to
flipping pancakes, even brewing coffee. Imagine having a robot soux
chef to help you out.
Speaker 1 (18:39):
That would be amazing, no more crying over chopped onions.
Speaker 2 (18:42):
Exactly.
Speaker 1 (18:43):
But are these robot chefs just for you know, professional
kitchens or can regular people use them too?
Speaker 2 (18:48):
They're not just for professionals anymore. You can actually find
affordable models for home cooks, and some of them can
even learn your preferences and recommend recipes based on you
know what you like and your dietary needs.
Speaker 1 (19:01):
That's incredible. So you could have a robot that knows
how you like your steak cooked, yeah, exactly, can make
your favorite pasta dish exactly.
Speaker 2 (19:07):
It's all about convenience and personalization. But now let's talk
about something a little more decadent. Bean to bar chocolate
is setting a new standard.
Speaker 1 (19:16):
I'm a huge chocolate fan, so this one definitely caught
my attention. Oh yeah, what makes bean to bar chocolate
so special?
Speaker 2 (19:22):
It's all about quality, transparency, and ethical sourcing. The people
who make it they control every single step. Wow, from
choosing the cacal beans to roasting, grinding and tempering the chocolate.
They're showcasing the unique flavors of each being right and
creating this truly artismal experience.
Speaker 1 (19:41):
So it's like the difference between you know, a mass
produced candy bar and a hand crafted truffle.
Speaker 2 (19:47):
Exactly, and a lot of these being to bar makers
work directly with cocow farmers, making sure they're paid fairly
and that the farming practices are sustainable. So you can
enjoy your chocolate knowing that it's well, it's ethically made.
Speaker 1 (19:59):
It definitely makes it tasty and better. But let's move
on to a trend that's all about celebrating culinary traditions. Yeah,
indigenous cuisines are finally taking center stage.
Speaker 2 (20:08):
It's about time. These traditions are so rich and diverse,
rooted in a deep connection to the land and respect
for traditional ingredients and techniques.
Speaker 1 (20:17):
I recently had a dish that was inspired by Native
American cuisine, is made with wild rice and maple syrup.
It was so unique and delicious.
Speaker 2 (20:24):
It's great to see more chefs using indigenous ingredients and
techniques in their cooking. It's a beautiful way to celebrate
diversity and you know, learn about different cultures through food.
Speaker 1 (20:35):
Yeah, for sure. Now let's talk about a trend that's well,
it's still stirring up a lot of debate. Lab grown
meat is making its way onto menus.
Speaker 2 (20:45):
This one is definitely a hot topic.
Speaker 1 (20:47):
It is. I'm still trying to grasp the idea of
meat grown in a lab. Yeah, it's very futuristic.
Speaker 2 (20:53):
Lab grown meat or cultured meat is made by growing
animal cells in a lab. It's a way to produce
meat without you know, actually slaughtering animals. It could have
a huge impact on animal welfare and the environment.
Speaker 1 (21:05):
I see the potential benefits, but I still wonder about
the taste and the texture. Will it be as satisfying
as regular meat?
Speaker 2 (21:12):
Those are all valid questions. It's still early days, but
companies are working on improving the taste and texture and
making it more affordable. It's definitely a trend to keep
an eye on. And finally, let's talk about a trend
that's changing how we approach our health. Personalized nutrition is
the future.
Speaker 1 (21:27):
We talked about this earlier with AI design meal plans,
but it sounds like it's becoming even more advanced.
Speaker 2 (21:32):
It is. We're seeing these amazing developments in wearable technology
that can track things like our blood, sugar, gut, microbiome,
or even our stress levels, all in real time. This
information can then be used to create these super personalized
dietary recommendations, like.
Speaker 1 (21:48):
Having a personal nutritionists right there on your wrist.
Speaker 2 (21:50):
Yeah, it's moving us away from those you know, generic
diets and towards a more individualized approach to health.
Speaker 1 (21:58):
This has been an incredible journey exploring the future of food.
We've covered so much, from high tech kitchens to ancient grains,
sustainable farming practices, these groundbreaking culinary innovations.
Speaker 2 (22:11):
It's clear that the food world is constantly changing, driven
by this desire for delicious, sustainable and healthy options.
Speaker 1 (22:19):
So what's the one thing you hope our listeners will
take away from this deep dive?
Speaker 2 (22:23):
I think the most important thing to remember is that
food is more than just fuel. It connects us to
our cultures, our commune and the planet, and we all
have a role to play in shaping the future of food.
Speaker 1 (22:33):
That's such a great point. Whether it's trying a new
climate adaptive grain, or reducing food waste, or even just
being more aware of where your food comes from, every
choice we make can have an impact.
Speaker 2 (22:44):
Stay curious, keep exploring, and most importantly, enjoy every bite.
Speaker 1 (22:49):
Thanks for joining us on the deep dive.
Welcome to the deep dive everybody. Today we're diving headfirst
into the future of food. Oh yeah, with ten food
trends that will dominate this year from the Foody Diary.
It's twenty twenty five, and well, the culinary world is
changing faster than ever before. Think AI picking your groceries,
(00:20):
turning well, you know, trash into something delicious, restaurants in
the metaverse.
Speaker 2 (00:24):
It's amazing.
Speaker 1 (00:25):
Yeah, it really is.
Speaker 2 (00:26):
So.
Speaker 1 (00:26):
First up, we've got hyper local foraging. Now I'm not
just talking about you know, snipping some basil off your balcony.
This is about tracking down food, growing wild even in
the city. Yeah, like right outside your door.
Speaker 2 (00:37):
It's really about shrinking that distance or food has to
travel and you know, reconnecting with nature. Yeah, foraging really
helps reduce that carbon footprint and it adds a bit
of well a little adventure to our everyday lives.
Speaker 1 (00:49):
Yeah for sure.
Speaker 2 (00:50):
I mean cities at Copenhagen and Seattle are already leading
the way with restaurants that have whole menus based on
foraged ingredients.
Speaker 1 (00:57):
The article even mentioned apps like forage mate. It helps
you identify edible plants. Could you imagine me out in
central park with my phone hunting for dandelion greens.
Speaker 2 (01:06):
I could definitely see that.
Speaker 1 (01:07):
I don't know, maybe I'll stick to the farmer's market
for now, but you know, it's an interesting concept.
Speaker 2 (01:12):
You'd be surprised what you can find right in your
own neighborhood. Experts are saying that dandelion greens are going
to be in poke bowls by the end of the year.
Just imagine.
Speaker 1 (01:20):
Oh well, a poke bowl with a side of adventure.
I like that. But let's let's jump to something a
little more high tech. Sure, AI personalized nutrition. Oh yeah,
this is really where technology meets the dinner plate. Like
AI platforms that analyze you know, your DNA, your gut health,
even how well you slap and create like a meal
(01:42):
plan just for you. Yeah. It's I mean, it's the
ultimate personalizing your tricking, right definitely. The article said your
dinner knows you better than you do. Kind of creepy
but kind of fascinating at the same time. I think, so,
how does AI even like come up with these meal plants.
Speaker 2 (01:59):
It's all about the algorithms. They take tons of data,
you know, scientific research, even your own personal preferences, and
use them to make recommendations. There are already companies like
eat smart Ai that send out personalized ingredient kits. Oh wow,
so you don't even have to think about what to buy.
Speaker 1 (02:16):
And it's not just cooking at home, right. Restaurants like
fresh fork are well, they're trying out these ai kiosks. Yeah,
where you can scan your fitness tracker and it recommends
meals based on your activity level.
Speaker 2 (02:27):
That's right, like having a digital nutritionist on demand.
Speaker 1 (02:30):
I mean, are you comfortable with like technology playing such
a big role in your food choices?
Speaker 2 (02:36):
Yeah?
Speaker 1 (02:36):
Personally, part of me loves the idea of having like
the perfect meal plan. Yeah, But another part of me
wonders if it takes away from like the joy of eating.
Speaker 2 (02:47):
I think it's a double edged sword. On the one hand,
it could really help people make better choices and improve
their health, but on the other hand, we have to
think about things like data privacy and becoming too reliant
on technology absolutely tell us what to eat.
Speaker 1 (03:01):
Okay, so let's switch gears again to a trend that's
all about bold flavors fermentation renaissance two point zero. We
all know about kombucha and kimchi, but this is this
is something.
Speaker 2 (03:11):
Else, Oh, it goes wavy on that fermentation isn't just
a health food fat anymore. It's like a culinary adventure
with chefs trying out these unusual ferments and you know,
pushing the boundaries of flavor. The article even said that
this new wave is not afraid of a little funk.
Speaker 1 (03:27):
I love that. So besides, you know, kombucha and kimchi.
What kind of funky ferments are we talking about?
Speaker 2 (03:32):
Well, think about tapache. It's it's tangy and fizzy. It's
made from pineapple rhymes or garum, an ancient Roman fermented
fish sauce. That's making a comeback a match and those
on menus everywhere pretty adventurous.
Speaker 1 (03:46):
Huh wow, My taste buds are definitely intrigued. And speaking
of adventure, the Foody Diary highlighted these climate adaptive crops
as being like a big deal in the future of food.
Speaker 2 (03:55):
Climate change is forcing us to rethink how we grow
our food right, and these crops are part of the solution. Yeah,
they're tasty and nutritious, but they can handle some pretty
tough conditions.
Speaker 1 (04:06):
The article called them superfoods of necessity, which I really like. Yeah,
they gave some examples like phonio it's a West African
grain that some are calling the new quinoa, and tef
which is being used in everything from breakfast cereals to
fancy restaurant dishes.
Speaker 2 (04:21):
Oh yeah, chef Marcus Samuelson is using these in a
lot of his cooking, really showing how delicious and versatile
they can be.
Speaker 1 (04:27):
That's great.
Speaker 2 (04:27):
It's a perfect example of how we can adapt to
a changing world without well without giving up on good food.
Speaker 1 (04:33):
And that brings us to a trend that's all about
well minimizing waste, zero waste cooking. We're not talking about
composting your scraps here, We're talking about turning them into
well gourmet meals.
Speaker 2 (04:45):
Right. Chefs are getting incredibly creative using every part of
the ingredient. I mean, the article highlighted some amazing examples
like you know, carrot top pesto, and even fish scale crisps.
Speaker 1 (04:57):
Fish scale crisps. Okay, I'm definitely intrigued, But how realistic
is this for the average person at home?
Speaker 2 (05:03):
It's becoming more and more doable thanks to things like
the Waste Wizard composter. It not only composts your scraps,
but gives you recipes based on what you put in it.
Speaker 1 (05:13):
So you're saying, I could turn my banana peels into
I don't know, some fancy dessert.
Speaker 2 (05:17):
Maybe not dessert, but you know, the possibilities are growing.
Speaker 1 (05:20):
Yeah.
Speaker 2 (05:20):
The article even predicts that you'll find zero waste options
on the menu at big chain restaurants by the end
of the year. Wow, it's not a niche thing anymore.
It's becoming mainstream.
Speaker 1 (05:30):
That's great news. It really shows that sustainability and you know,
good food can go hand in hand.
Speaker 2 (05:35):
They definitely can.
Speaker 1 (05:36):
Now, let's talk about a trend that's well, it's evolving
in a really exciting way. Plant based three point zero.
It's not about imitation meat anymore. No, it's something totally new.
Speaker 2 (05:46):
Plant based eating is getting more sophisticated. It's about highlighting
the amazing flavors and textures of whole plant foods like jackfruit, carnitas,
mushroom scallops, even lentile based caviaars.
Speaker 1 (05:58):
It's really lending plants shot on their own terms, right
it is. The article mentioned technology playing a big role,
like with companies like green Pulse that use three D
printing to make plant based seafood that's like really close
to the real thing. It's pretty remarkable, and with vegan
tasting menus becoming more and more elaborate, it's clear that
plant based dining is entering this whole new era of
(06:22):
I don't know, creativity and refinement for sure. Okay, so
we've covered a lot already and there's still more to come.
But before we get into the next trend, we're going
to take a quick break.
Speaker 2 (06:31):
Welcome back to the deep dive. Before the break, we
were talking about all these amazing innovations happening in the
food world.
Speaker 1 (06:37):
It's really cool to see how these food trends reflect,
you know, not just what we're eating, but like our
values as a society definitely. And speaking of values, let's
talk about a trend that's all about, you know, getting
back to our roots. Heritage grains are making a huge comeback.
Speaker 2 (06:55):
There's a growing interest in, you know, where our food
comes from, how it's made, and heritage grains really offer
that connection to the past. Plus they have these unique
flavors and textures that you just don't find in your
typical wheat.
Speaker 1 (07:10):
The article mentioned grains like pine corn and spelt and
chorus on. Actually, I tried spelt bread once and it
had this like netty, almost sweet flavor. Yeah, it's definitely
a nice change from my usual whole wheat.
Speaker 2 (07:24):
They're really versatile too. You can use them for bread, pasta,
even desserts, and they're often more nutritious than well modern wheat,
with more protein and fiber.
Speaker 1 (07:34):
So it's a win win for our taste buds in
our health, right it is. But let's move on to
a trend that's well a little more adventurous. Okay, insect
protein is going gourmet.
Speaker 2 (07:43):
It might sound a little strange at first, but insects
are actually super sustainable and packed with nutrients.
Speaker 1 (07:48):
The article called them tiny nutritional powerhouses. Yeah, and for
good reason. Yeah, they got protein, fiber, iron, all the
good stuff.
Speaker 2 (07:56):
They're already a staple and a lot of cultures around
the world. Which changing is that chefs are well, they're
getting more creative and using them in you know, some
pretty delicious ways.
Speaker 1 (08:06):
So we're not just talking like roasted crickets on a.
Speaker 2 (08:09):
Stick here, right, No, No, not at all, think like
cricket flyer brownies, meal worm tacos. Wow, even ant infused cocktails.
Speaker 1 (08:18):
That's that's wild.
Speaker 2 (08:19):
It's about pushing boundaries and trying new flavors. Yeah, you know,
once you get past that initial hesitation, you might be
surprised how good it tastes.
Speaker 1 (08:26):
I'm not sure I'm ready for a plate of meal
worms just yet. Sure, but I do have to admit
those cricket flower brownies sound kind of good. Maybe that's
like my gateway.
Speaker 2 (08:36):
Yeah, there you go.
Speaker 1 (08:36):
Into the world of insect protein exactly. Speaking of pushing boundaries,
let's talk about a trend that's all about culinary experimentation.
Oh yeah, molecular gastronomy is back.
Speaker 2 (08:48):
Remember those days of foams and spheres and you know,
food that looked like it belonged in a lab. Oh yeah,
it's making a comeback.
Speaker 1 (08:55):
I remember trying this deconstructed cheesecake once. It's definitely an experience,
though I don't know if i'd call it cheesecake. It's true,
it was very, very different.
Speaker 2 (09:06):
Well, molecular astronomy has grown up a bit. Chefs are
using these techniques to create dishes that are not only
visually stunning, but incredibly flavorful.
Speaker 1 (09:16):
Yeah. The article mentioned chefs using liquid nitrogen to make
ice cream that melts in your mouth instantly. Yeah, and
souvied cooking to make like perfectly tender meats.
Speaker 2 (09:27):
It's all about precision and control, using science to really
enhance the art of cooking. And you know, it's not
just for professionals anymore. There are souvied machines and other
gadgets that let you try it at home.
Speaker 1 (09:38):
Maybe I can finally master that souvied steak I've been
wanting to try there. Yeah, but let's switch gears to
a trend that's all about mindful eating. Ierveda cuisine is
on the rise.
Speaker 2 (09:48):
Ireveda is this ancient Indian system of medicine that focuses
on balance and harmony. And Ierveda cuisine is about eating
foods that well that nourish your body and mind based
on your individual constant, your dosha.
Speaker 1 (10:01):
Wait, Dosha, could you explain that a little more. I'm
not really familiar with Ireveda of course.
Speaker 2 (10:05):
So in Ireveda there are three main doshas Voda, pitta,
and coffa, and they represent different energies or mind body types.
Iriveda cuisine focuses on, you know, choosing foods and spices
that balance your specific dosha to promote overall well being.
Speaker 1 (10:21):
So it's not a one size fits all approach to
like healthy eating. It's about finding what works best for
you exactly. I've been hearing so much about tumeric lately. Yeah,
where does that fit in?
Speaker 2 (10:31):
Turmeric is like a superstar in iraveda cooking. It's thought
to have anti inflammatory properties and it's often used to
balance peda. Okay, it's just one example of the many
spices and herbs they use.
Speaker 1 (10:43):
So if you're looking to like eat more mindfully, yeah,
and nourish your body and mind, Irveta cuisine is definitely
something to check out. Now, let's move on to a
trend that's all about celebrating diversity. Global flavors are going
hyper local.
Speaker 2 (10:58):
It's amazing how easy it is to experience different cultures
through food these days. And this trend is all about,
you know, bringing those global flavors into our everyday cooking.
Speaker 1 (11:06):
The article mentioned things like koree and kimchi fried chicken.
Oh yeah, op injerra tacos, and Japanese inspired avocado toast.
It's like a culinary mashup of the best flavors from
around the world, it is. And it's not just about
fusion dishes either. It's about using authentic ingredients and techniques exactly.
I recently tried a tie green curry recipe that called
(11:29):
for fresh lemon, grass and galanngall Oh nice. It was amazing,
so much better than using the pre made curry bases.
Speaker 2 (11:36):
You can really taste the difference.
Speaker 1 (11:37):
It's like taking your taste buds on a global adventure.
It is without ever leaving your kitchen.
Speaker 2 (11:41):
I love that.
Speaker 1 (11:42):
Okay, let's talk about a trend that's close to home
for me. Home gardens are like blumen like never before.
Speaker 2 (11:50):
Yeah. With so many people working from home, a lot
of them discovered how much they love gardening. That trend
is still going strong.
Speaker 1 (11:57):
I know so many people who started growing their own
herbs and vegas during the pandemic. Yeah, and they haven't stopped.
Speaker 2 (12:02):
It's really rewarding.
Speaker 1 (12:04):
There's just something so satisfying about growing your own food,
all right.
Speaker 2 (12:07):
Absolutely.
Speaker 1 (12:08):
The article mentioned that seed companies in garden centers are
seeing record sales. There's like this renewed interest in airloom
varieties and organic gardening.
Speaker 2 (12:18):
It's a really positive trend that's not only good for
our health, but for the planet too.
Speaker 1 (12:22):
If you haven't already now is the perfect time to
get your hands dirty. Yeah, and start your own garden exactly. Now,
let's talk about a trend that's all about convenience. Okay,
meal kits are getting a makeover.
Speaker 2 (12:33):
Remember those early meal kits that were you know, all
about the pre portioned ingredients and the step by step instructions.
Speaker 1 (12:39):
Oh yeah, I remember those. They were great in theory,
but sometimes they felt a little, i don't know, basic. Yeah.
Speaker 2 (12:44):
Well, now there's more focus on variety, customization and catering
to different diets.
Speaker 1 (12:51):
The article mentioned meal kits for specific diets like keto,
paleoh yeah, and vegan. There are even kits for specific
cuisines that's great, like Italian or tie.
Speaker 2 (13:02):
It's all about giving people more choices and making it
easier to find meals that fit their lifestyle. Right, and
some meal kit companies are even working with you know,
celebrity chefs to create these really unique recipes.
Speaker 1 (13:14):
That's a cool way to elevate the whole meal kit experience, right.
It is. So if you're looking for a convenient way
to have delicious, home cooked meals, yeah, without the hassle
of you know, planning and shopping, right, meal kits are
definitely worth checking out.
Speaker 2 (13:29):
I think. So.
Speaker 1 (13:30):
Now let's talk about a trend that's a little more
on the indulgent side. Okay, artisanal butter is having a moment.
Speaker 2 (13:36):
I love that.
Speaker 1 (13:37):
I've never been a huge butter person. Yeah, but I
have to admit the article made these artisanal butters sound amazing.
Speaker 2 (13:44):
It's all about quality and flavor. They're made with high
quality cream from you know, grass fed cows and churns
and small batches, and some producers are even adding like
herbs and spices, even seaweed.
Speaker 1 (13:55):
They mentioned a smoked paprika butter that sounds amazing and
a honey lavin. But oh wow, I can imagine spreading
that on like everything I.
Speaker 2 (14:04):
Know, right, those pancakes, everything.
Speaker 1 (14:06):
It's such an easy way to, you know, add a
touch of luxury to your meals.
Speaker 2 (14:09):
Yeah, if you're looking for a little indulgence, artisanal butter
is the way to go. I'm officially adding that to
my grocery list. Now, let's talk about a trend that's
not just a trend. It's a responsibility. Food waste reduction
is everyone's business.
Speaker 1 (14:25):
It's not just a fad. It's a movement, and it's
about recognizing that we all have a part to play
in reducing food waste.
Speaker 2 (14:32):
The article highlighted like how much food is wasted every year,
both at home and globally.
Speaker 1 (14:38):
It's a huge problem, not with serious environmental and economic consequences.
But the good news is that there are things we
can all do to make a difference.
Speaker 2 (14:47):
So what are some like practical steps people can take.
Speaker 1 (14:51):
Composting is a great way to you know, reduce waste
and create this nutrient rich soil for your garden. Oh yeah,
meal planning can help you of those impulse buys that
often end up in the trash. And paying attention to
expiration dates and you know, getting created with leftovers can
make a big impact. Those are all great tips. It's
it's encouraging to see that more and more people are
(15:13):
aware of this issue. Yeah, and that there's you know,
this collective effort to reduce food waste. Sure, Okay, we've
covered a lot of ground in this deep dive, but
there are still a few more trends to explore. Let's
take another quick break and we'll be right back. Welcome
back to the deep dive. Before the break, we were
talking about how food trends are showing this shift towards
more mindful eating.
Speaker 2 (15:35):
It's really cool to see people becoming more aware of,
you know, how their food choices impact their health and
the environment and the world around them. Speaking of mindful choices,
let's talk about a trend that's taking root, like literally,
regenerative agriculture.
Speaker 1 (15:52):
It's more than just you know, a way of farming.
It's a whole philosophy that focuses on restoring and revitalizing ecosystems.
Speaker 2 (16:00):
Article called it farming in harmony with nature, which I
thought was a really nice way to put it. It is,
you know, working with nature, not against it, using practices
like cover cropping and crop rotation and reducing dillage which
helps improve soil.
Speaker 1 (16:12):
Help biodiversity, water retention. It sounds like a wind wind
for everybody.
Speaker 2 (16:17):
It really is. The benefits go way beyond the environment.
Regenerative agriculture can lead to more nutritious food and create
these like more resilient farming systems. Good for the planet,
good for our health, good for farmers.
Speaker 1 (16:28):
I've seen more and more labels to the grocery store
highlighting regenerative agriculture.
Speaker 2 (16:32):
Me too.
Speaker 1 (16:33):
It's really great to see this movement growing. But let's
dive into a trend that's making a splash in the
culinary world. Seaweed is the new superfood.
Speaker 2 (16:43):
Seaweed has always been, you know, a staple in some cultures,
but it's definitely having a moment right now, and it's
not hard to see why. It's so versatile impact with nutrients, protein, fiber, vitamins, minerals,
the whole works.
Speaker 1 (16:55):
The article said it was the ocean's gift to the kitchen.
I like that, and chef are really getting creative with it,
using it in everything, you know, from salads and soups
to snacks and even desserts. We're not just talking sushi anymore.
Speaker 2 (17:09):
Oh, definitely not. I tried a seaweed pesto recently that
was incredible, and there are even some seaweed snacks out
there that taste just like bacon.
Speaker 1 (17:17):
Seaweed bacon. That's that's pretty wild. I have to admit
I haven't really ventured beyond seaweed salad myself, but this
has make me want to try more.
Speaker 2 (17:25):
You should. It's all about exploring those unique flavors and
textures that seaweed has to offer, and with its sustainability
and all those nutritional benefits, it's no wonder it's becoming
such a star ingredient.
Speaker 1 (17:38):
Now let's talk about another ingredient that's been getting a
lot of attention. Mushrooms are magic.
Speaker 2 (17:44):
Mushrooms are having a real renaissance. They're delicious and so versatile.
Plus they're full of health benefits. Yeah, good source of protein, fiber, antioxidants,
and some types like lions made and Riehi are even
thought to have medicinal properties.
Speaker 1 (17:59):
I've been trying to add more mushrooms to my diet lately.
Speaker 2 (18:01):
Yeah.
Speaker 1 (18:02):
They're easy to cook with and they add this really nice,
earthy flavor to dishes for sure.
Speaker 2 (18:06):
And there's a mushroom out there for every taste, from
your basic button mushrooms to the more exotic oyster mushrooms.
And she takes. Speaking of things that are well kind
of magical, let's talk about robotics in the kitchen.
Speaker 1 (18:21):
Robots in the kitchen. This sounds like something out of
I don't know, a sci fi movie.
Speaker 2 (18:26):
It might sound futuristic, but it's becoming a reality. We're
talking robots that can do everything from chopping veggies to
flipping pancakes, even brewing coffee. Imagine having a robot soux
chef to help you out.
Speaker 1 (18:39):
That would be amazing, no more crying over chopped onions.
Speaker 2 (18:42):
Exactly.
Speaker 1 (18:43):
But are these robot chefs just for you know, professional
kitchens or can regular people use them too?
Speaker 2 (18:48):
They're not just for professionals anymore. You can actually find
affordable models for home cooks, and some of them can
even learn your preferences and recommend recipes based on you
know what you like and your dietary needs.
Speaker 1 (19:01):
That's incredible. So you could have a robot that knows
how you like your steak cooked, yeah, exactly, can make
your favorite pasta dish exactly.
Speaker 2 (19:07):
It's all about convenience and personalization. But now let's talk
about something a little more decadent. Bean to bar chocolate
is setting a new standard.
Speaker 1 (19:16):
I'm a huge chocolate fan, so this one definitely caught
my attention. Oh yeah, what makes bean to bar chocolate
so special?
Speaker 2 (19:22):
It's all about quality, transparency, and ethical sourcing. The people
who make it they control every single step. Wow, from
choosing the cacal beans to roasting, grinding and tempering the chocolate.
They're showcasing the unique flavors of each being right and
creating this truly artismal experience.
Speaker 1 (19:41):
So it's like the difference between you know, a mass
produced candy bar and a hand crafted truffle.
Speaker 2 (19:47):
Exactly, and a lot of these being to bar makers
work directly with cocow farmers, making sure they're paid fairly
and that the farming practices are sustainable. So you can
enjoy your chocolate knowing that it's well, it's ethically made.
Speaker 1 (19:59):
It definitely makes it tasty and better. But let's move
on to a trend that's all about celebrating culinary traditions. Yeah,
indigenous cuisines are finally taking center stage.
Speaker 2 (20:08):
It's about time. These traditions are so rich and diverse,
rooted in a deep connection to the land and respect
for traditional ingredients and techniques.
Speaker 1 (20:17):
I recently had a dish that was inspired by Native
American cuisine, is made with wild rice and maple syrup.
It was so unique and delicious.
Speaker 2 (20:24):
It's great to see more chefs using indigenous ingredients and
techniques in their cooking. It's a beautiful way to celebrate
diversity and you know, learn about different cultures through food.
Speaker 1 (20:35):
Yeah, for sure. Now let's talk about a trend that's well,
it's still stirring up a lot of debate. Lab grown
meat is making its way onto menus.
Speaker 2 (20:45):
This one is definitely a hot topic.
Speaker 1 (20:47):
It is. I'm still trying to grasp the idea of
meat grown in a lab. Yeah, it's very futuristic.
Speaker 2 (20:53):
Lab grown meat or cultured meat is made by growing
animal cells in a lab. It's a way to produce
meat without you know, actually slaughtering animals. It could have
a huge impact on animal welfare and the environment.
Speaker 1 (21:05):
I see the potential benefits, but I still wonder about
the taste and the texture. Will it be as satisfying
as regular meat?
Speaker 2 (21:12):
Those are all valid questions. It's still early days, but
companies are working on improving the taste and texture and
making it more affordable. It's definitely a trend to keep
an eye on. And finally, let's talk about a trend
that's changing how we approach our health. Personalized nutrition is
the future.
Speaker 1 (21:27):
We talked about this earlier with AI design meal plans,
but it sounds like it's becoming even more advanced.
Speaker 2 (21:32):
It is. We're seeing these amazing developments in wearable technology
that can track things like our blood, sugar, gut, microbiome,
or even our stress levels, all in real time. This
information can then be used to create these super personalized
dietary recommendations, like.
Speaker 1 (21:48):
Having a personal nutritionists right there on your wrist.
Speaker 2 (21:50):
Yeah, it's moving us away from those you know, generic
diets and towards a more individualized approach to health.
Speaker 1 (21:58):
This has been an incredible journey exploring the future of food.
We've covered so much, from high tech kitchens to ancient grains,
sustainable farming practices, these groundbreaking culinary innovations.
Speaker 2 (22:11):
It's clear that the food world is constantly changing, driven
by this desire for delicious, sustainable and healthy options.
Speaker 1 (22:19):
So what's the one thing you hope our listeners will
take away from this deep dive?
Speaker 2 (22:23):
I think the most important thing to remember is that
food is more than just fuel. It connects us to
our cultures, our commune and the planet, and we all
have a role to play in shaping the future of food.
Speaker 1 (22:33):
That's such a great point. Whether it's trying a new
climate adaptive grain, or reducing food waste, or even just
being more aware of where your food comes from, every
choice we make can have an impact.
Speaker 2 (22:44):
Stay curious, keep exploring, and most importantly, enjoy every bite.
Speaker 1 (22:49):
Thanks for joining us on the deep dive.
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Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.