The proliferation of plant-based meat products at restaurants and grocery stores across the US has expanded the dining options available to vegans and vegetarians – but their appeal is not limited to those following niche diets. What’s driving more and more omnivores to gorge on meat alternatives?

For meat-lovers, there’s nothing like the smell, taste, and texture of sizzling bacon. Looking to entice people keen to experiment with plant-based foods, Prime Roots has released a fungi-based bacon that offers a healthy meat alternative that doesn’t compromise on taste or texture.

Why are people knocking back RTD cocktails? How are eco concerns impacting consumption habits? And what role will tech play in shaping the future of food? In this part of the 2020 Expert Outlook, we speak to three experts about how inclusivity and sustainability are affecting eating and drinking.

A Singapore-based dark kitchen is using AI to predict consumer preferences, creating a seamless service aiming to close the loop on food waste. It shows how personalising offerings through technology can cater to people’s changing tastes while also meeting sustainability demands.