In this special New Year’s Eve edition of Food Rebels, host AJ Sharp brings together a roundtable of industry experts to reflect on the seismic shifts of 2025 and predict what will be on our plates in 2026. This episode explores the rapid rise of the anti-UPF movement, the premiumization of the frozen aisle, and why gut health has become the “new gym membership.”
The Guest Panel: AJ Sharp (Host) is joined by Laurie Fermor (Freddy’s Farm), Mitch Lee (PACT & The Unfounders), Tessa Stuart (Shopper Stalker), Stephen Minall (Moving Food), and Vietnamese Chef Thuy Hoang.
Key Topics: The conversation covers the UPF tipping point and why everyday families are now reading labels for emulsifiers. We discuss the rise of “Green Umami,” fermented foods, and how mycelium-based products are supporting the gut microbiome. The panel also looks forward to 2026, predicting smaller but more nutrient-dense portions, the growth of functional non-alcoholic drinks with a “buzz,” and the return to seasonal British-grown produce. Finally, we share our 2025 Food Rebel nominations, highlighting industry pioneers like Barney Mauleverer and Lauren O’Donnell.