Mike Kurtz

Mike Kurtz, founder of Mike's Hot Honey, shares the labor-intensive journey behind popularizing his spicy condiment. Robert Craggs, Pladis's culinary innovator, reveals how trend scouting takes them around the globe for inspiration. Chef Pierre Thiam advocates for the ancient grain fonio, highlighting its potential and cultural significance. The trio discusses the intricacies of branding and scaling food trends, predicting that health-oriented and sensory-led foods will dominate future markets, driven by social media buzz.