Will people compromise taste for wellbeing? Why are beverage brands experimenting with cannabis? Can ‘cultured meat’ overcome its image problems? In this part of the 2019 Expert Outlook, we speak to three experts about how health and environmental concerns are affecting eating and drinking habits.

The humble food court, once the preserve of cheap chain shopping malls, is undergoing the ultimate shift. Hotbeds of experimentation, these new breeds not only revolutionise a city break, but day-to-day dining too. But what can restaurant brands learn from these buzzing gastronomical destinations?

With 66% of US Gen Yers saying that food and cooking are a big part of who they are, and 47% of American restaurant-goers considering themselves to be ‘foodies’, it’s clear that people have turned food from an enjoyable essential into a serious hobby. This passion, combined with the need to look like a connoisseur, means that many people go for foods that seem sophisticated, even if they don’t actually like the taste. Catering to those who like dark chocolate more in theory than in practice, Green & Black’s launched its 70% ‘velvet edition’ chocolate, which is much easier to consume than its regular, bitter bars.

The number of British shoppers purchasing healthy produce is growing, but a recent report has highlighted the flawed make up of the food system in the UK. With socio-economic inequalities apparent in the groceries market, consumers are looking to brands to curb the negative bias.