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Welcome from the editor: ever-changing trends

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2 min read
AUTHOR: Stef Bottinelli
Woman eating pasta

Welcome and thank you for joining me this weekend.

Food, like just about anything else, goes through trends, dictated by several different reasons: new product development, availability or scarcity of an ingredient, global mobility, environmental needs, health concerns, new technologies, fluctuation in global politics and economy, and so forth. The needs of consumers shift, and those of food manufacturers do too.

This week I spoke to Alberto Musacchio, founder and CEO of Italian plant-based company Food Evolution to discuss the challenges of working in the meat analogues sector, the importance of a sustainable and transparent supply chain and the need for governmental subsidies. Read my interview with the veteran of the Italian plant-based world in In conversation with Alberto Musacchio, Food Evolution CEO.

New product development is an area of huge importance for any food business, but according to Harvard Business School, out of nearly 30,000 new products launched each year, 95% fail. What if we could predict the success of new launches? A clever tech company has done just that. Find out more in New AI platform which analyses and predicts success rate of NPD is unveiled.

And talking of ever-changing food trends, discover how the human palate has changed through the centuries in The evolution of taste: flavours of the past, present and future.

Wishing you a wonderful weekend,


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