New Nutrition Business Podcast

Beyond Meat, the California-based meat substitute brand, will one day be a business school case study of failure. The company's CEO famously declared that his aim was to "to completely replace animals in the food system by 2035". What happened? Beyond has never made a profit in 12 years.  Each $1 of product it sold in 2025 cost it $1.95 to make and it has $1 billion of losses on its balance sheet. Beyond is not alone. The plant-based dairy and meat substitute delusion sucked up $20 billion of investment capital only to detonate on contact with reality. Plant-based substitutes sales are sliding across the board. The biggest lesson may be not to allow ourselves to be fooled again by the fantasies of consulting firms and university researchers.

Long overlooked as a wacky concept that was only successful in Australia and China, A2 dairy is breaking out. A2 is showing up in mainstream supermarkets from LA to Barcelona, in foodservice and now in one of Nestlé's biggest brands in Asia. A2's "feel the benefit" effect for people who want digestive wellness, plus its heritage of "farming as it used to be" and its "real food" identity are a powerful combination which is driving change and 30% annual sales growth.

Consumer interest in dairy protein emerged among gym-goers in the 1990s and became mass-market 7 years ago. In this podcast, we introduce two emergent strategies from our annual 10 Key Trends report that explain why consumer demand for dairy protein will keep growing for many years to come. One strategy is protein quality, an idea that's unknown to consumers but it is dairy's untapped competitive advantage. Danone, Meijiand Nestlé are leading the charge in Asia, introducing the message of protein quality tothe influential sports and fitness consumers. The other is creatine, a long-established, science-backed sports supplement now crossing over into foods, with emerging benefits for muscle, energy and cognition. Pioneering brands are blending creatine and high-quality protein. Opportunities for innovation will surge.

Time: 25 minutes

We made this podcast to help food producers work out how to meet the needs of people using GLP-1a drugs. It goes past the hype that you hear from consulting firms. We explore the nuances and show what you can do to reduce your risks (and the risks are real) using real-world examples. It also covers: 1. Why GLP-1 is one of only six drivers changing people's consumption habits (and not the most important one) 2. Which categories are struggling and which are growing. 3. Why GLP-1a may decline from where it is and how to manage that risk so that your business still survives and thrives.

Time: 28 minutes.

Billions of dollars have been invested by companies using precision fermentation to make "animal-free" dairy proteins in a factory. Around 40 companies are aiming to replace large parts of the dairy industry and they claim that their alt proteins behave in the same way in the human body as real dairy proteins. However, a recently published scientific study suggest that these animal-free proteins in fact don't. They may have a different effect on the gut and immunity. Meanwhile no alt protein company has been able to produce a single study that backs up their claim of equivalence to the natural dairy matrix.

Time: 16 minutes

For a growing number of consumers "grass-fed" is one of the strongest health and sustainability messages. So it's no surprise that demand for foods from grass-fed sources is growing steadily. In the US, for example, sales of grass-fed meat are three times those of the much-hyped plant-based substitutes and grew by 31% last year. And at least one former vegan ice cream brand is now thriving by offering grass-fed dairy ice cream. If you are thinking about the future of food, this development and what it says about humans is one you have to understand.

Time: 25 minutes

A fall in the breakfast cereal market in Europe has led to Nestlé closing a factory, with the loss of hundreds of jobs. It's an illustration of what happens when consumer trends reach a tipping point. Rising consumer preferences for eggs, dairy protein and health-centred, small entrepreneurial brands have sealed the fate of traditional breakfast cereals. More in this podcast. 

Time: 14 minutes

Animal protein has become the most important growth trend in the business of food, nutrition and health.

Consumer demand for dairy protein has been growing strongly – witness surging demand for cottage cheese – and red meat is now on the same path. Meat snacks are a hugely successful category in the supermarket, and one of the fastest-growing brands in America is a meat snack.

Consumers are putting the brakes on meat-reducing, veganism is shrinking back to its niche, and cardiologists and doctors are re-thinking the role of red meat in a healthy diet.

We're not alone in spotting rising demand for animal protein; Whole Foods Market, the leading natural foods retail chain in the US, reports that health-conscious consumers are now prioritizing animal protein.

But how is this possible, after years of plant-based push? Dairy protein and red meat tick many boxes for consumers: “real” whole foods, nutrient-dense, versatile and good-tasting.

Tune in to learn more!

Time: 38 minutes