With a powerful elite of foodies taking to social media and demanding all things 'local, 'real', and 'independent' how can big food companies challenge the perception that they're part of the problem?

While some people are bypassing the butcher in favour of curing their own meats, another set can’t be bothered to even turn on the oven and are sending the posh ready meal market soaring. But as people's tastes split into two extremes, what’s prompted these new habits?

The snacks market is booming, and discerning consumers want to be inspired and surprised as they seek more than the usual nutritional sustenance or standard tastes. What they really want to consume is an emotional connection.

The American appetite for fast food is waning. Instead, people are hungry for experiences. In response, fast food chain Taco Bell has launched an upmarket Mexican-American restaurant brand, aimed at a Millennial demographic demanding fresh, gourmet food in a casual setting.

How do you like your eggs – eco-friendly, or affordable? Start-up Hampton Creek Foods claims to have found a vegan solution that can offer both. But as many remain distrustful of ‘modified’ food, will people be willing to go Beyond Eggs?

Can our eating habits represent our identity? We sat down with Eating right in America author Charlotte Biltekoff to discuss how what we eat aligns with our aspirations and ethical codes, and our shifting perceptions of health.

As ethics and quality are prioritised over surface-level appeal more than ever before, HK Honey is perfectly positioned to cater to the increasingly environmentally-aware Chinese consumer.

Massive Health hopes to understand and change health behaviour by providing people with the 'tools they want to use'. One of these tools, a healthy food app called The Eatery, offers insight into how data can be used to motivate communities.