Episode 99: Exploring the Future of Food with Tony Hunter

In the latest episode of The Ceres Podcast (Episode 99, Season 4), host Stelios Theocharous is joined by Tony Hunter, a renowned Food Futurist with a wealth of knowledge in cutting-edge food technologies. The discussion centres around the exponential changes shaping the food industry, the rise of cell-based meats, and how innovations could disrupt traditional agriculture. Tony brings his expertise and unique perspective to the table, providing invaluable insights for business owners in the food and hospitality sectors.

One of Tony's most striking points is that the food industry has evolved from a "sleepy" sector to a rapidly changing one driven by technological advancements. He aptly describes the food sector as an "exponential" industry, where changes are occurring far faster than most people realise. This transformation is particularly evident in the rise of plant-based and cell-based products, which are gaining traction as viable alternatives to conventional animal products.

Tony dives deep into the development of cell-based meats, which could revolutionise how we source protein. In fact, the price of cell-grown chicken breast has dropped from a staggering $250,000 for just a few ounces to $7.50 for a whole breast—a prime example of the exponential nature of technological progress. However, while Tony acknowledges the growth in plant-based products, he highlights that cell-based meat can genuinely change the game by offering a more authentic, animal-free alternative without compromising on taste or nutrition.

A fascinating anecdote from the podcast sheds light on how much food production has changed over time. Tony reveals that the weight of a chicken has increased by 360% since 1957. This statistic highlights the dramatic leaps in efficiency within food production and raises questions about sustainability and the future of farming.

Tony also explores alternative proteins like mycoprotein, which is made from fungi and which he believes could be the "sleeper" technology in the food sector. Unlike plant-based alternatives, mycoprotein doesn't face the same consumer resistance, making it a compelling option for the future. Companies like Enough in Glasgow already supply mycoprotein to major food brands like Unilever. This protein could offer a more sustainable and nutritious alternative to animal- and plant-based proteins.

Regarding food sustainability, Tony discusses how innovations in biotechnology and agriculture—like genetically modified crops and algae-based proteins—could tackle some of the most pressing challenges of the coming decades, such as water shortages and land scarcity. He makes an important point about the potential for algae to become a key player in food production, especially for countries that face environmental constraints.

Throughout the episode, Tony's candid observations stand out. One particularly memorable quote was, "Food is now technology," which encapsulates the core of his philosophy that food production is no longer about traditional farming but about harnessing the latest technological innovations. Another key moment comes when Tony reflects on the future of cell-based meats: "Imagine when they are 10 out of 10 against conventional meat, and then 11 out of 10. Who says a conventional meat burger is our best product?" This insight underscores the potential for alternative proteins not only to match and exceed traditional meats' quality.

This episode of The Ceres Podcast is a must-listen for anyone in the food industry, particularly those running fish and chip shops, restaurants, or other hospitality businesses. Tony Hunter's forward-thinking approach to food technology offers a wealth of knowledge to help companies stay ahead of the curve in an increasingly competitive marketplace.

If you're curious about the future of food and how emerging technologies can reshape the industry, this episode is for you. Don't miss out on Tony's expert insights and thought-provoking commentary on food sustainability, the protein revolution, and the technological advancements poised to change our eating.

Tune into Episode 99 of The Ceres Podcast today and stay informed about the future of food. Subscribe to the podcast for more episodes featuring industry experts, business insights, and the latest trends.