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Who gets good nutrition and who doesn't?
SAN SEBASTIÁN
16 SEP 2026
TEST KITCHEN HELD
MELBOURNE
3 SEP 2026
TEST KITCHEN HELD
CHICAGO
7 OCT 2026
TEST KITCHEN HELD
We know more about what we eat than any generation before us. But we are not eating better.
Children are developing conditions we once associated with middle age. Obesity is reshaping fertility. Diabetes is accelerating.
Meanwhile a generation is drinking less, looking to food to do what pharmaceuticals used to. Longevity is no longer an aspiration, it is becoming a design brief.
Something is shifting. In bodies, in behaviour, and in what we ask of the food system.
The environments and systems shaping what is available, affordable, and reachable. And where those systems are widening, narrowing, or breaking down.
The environments and systems shaping what is available, affordable, and reachable. And where those systems are widening, narrowing, or breaking down.
In collaboration with Bricolage Singapore and Chefs Russell Nathan & Sarah Shum
Brands are already being excluded. 45% of US shoppers now use AI in their retail journey, and ChatGPT fields 300 million health questions a week.
The decision layer. How choices are made, trusted or ceded in a world where we track more, connect more and know more. Does your brand still have a seat at the table?
In collaboration with Basque Culinary Center, Gastronomy Open Ecosystem (GOe) and Chef John Regefalk
Protein maxxing. Fibre maxxing. Gut maxxing. The logic of more has been rising for a decade. But what happens after more is more?
A growing number of people believe the food they eat, however optimised, isn’t reaching them or delivering what the label claimed. The emerging need is peace of mind that what goes in is working.
In collaboration with University of Melbourne, Urbanstead Melbourne and Chefs Oliver Truesdale-Jutras & Phoebe Oviedo
Is food losing its fun to function? Every significant functional food in history, from kimchi to coffee, natto to beer, was made for pleasure. Function was found after.
Winning the head and the heart. As the gut-brain connection reshapes what we ask of food, the brands that understand joy as an outcome, not an ingredient, will define the next decade.
In collaboration with Frontera Grill and Chef Javauneeka Jacobs
SINGAPORE
18 MAY 2026
TEST KITCHEN HELD
THREE PRINCIPLES
How brands win by 2037
TWO OUTCOMES
For good nutrition
TWO FUTURES
Where we could be by 2037
TWO FUTURES
Where we could be by 2037
FROM THE KITCHEN
Insights from our Test Kitchen
FROM THE KITCHEN
Insights from our Test Kitchen
01
Make it moreish
In an era of polycrisis, small moments must spark joy and nourish to keep people coming back.
02
Make it memorable
As mealtimes erode into snack-maxxing, winners create rituals and formats that taste and feel good.
03
Make it meaningful
When function becomes ccommoditised, conviction is the differentiator.
01
Raising the ceiling
By 2037, the food industry has stopped designing for the average and started designing for you. Your biology, your life stage, your deficiencies. The goal is no longer adequacy.
02
Raising the floor
By 2037, states have stopped treating that as a consumer problem. Minimum viable nutrition is infrastructure, funded, standardized, and built into the food system the way clean water is.
01
World of convenience and cognitive surrender
Agents read your biology and goals, direct what you consume in real time, and sometimes remove the choice entirely.
02
World of informed consumers, auditing everything
Hyper nutrition-literate people exercising more control. Claims get interrogated and privacy is prioritised.
01
World of precision, personalisation and potency
Nutrigenomics engineered to you, dosage calibrated to your gut. Your biological response is the proof.
02
World of abundance, systems and trust in diversity
Diverse ingredients, regenerative agriculture, soil health. The gut as a living ecosystem, nourished by variety.
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