Signals

Every Friday, The Future Laboratory team offer an end-of-week wrap-up of the topics, issues, ideas and virals we’re all talking about. This week, senior foresight analyst Marta Indeka speaks snacks, skin that looks like a snack and other edible news.

: Between tomato girl, latte make-up, glazed doughnut nails, and even glazed doughnut skin, it looks like beauty is borrowing cues from food. The Cut is imploring beauty gurus to stop calling our faces food

: My feed is flooded with food content, and apparently yours is too. An article in The New York Times argues that cooking videos are everywhere. #Foodtok boasts over 240bn views no big deal, just the equivalent of every human watching 30 food videos! Given TikTok Taste isn’t going anywhere, brace yourself for more cottage cheese content

: From oat milk in compact sheets you blend with water – why not just blend oats? – to vanilla ice cream derived from plastic waste – simply, why? – I sometimes wonder whether we have stretched the concept of Adaptive Appetites just a little too far

: For a soupçon of chic food for thought, tune in to Chanel Connects' latest episode. The megabrand’s in-house podcast invited American chef Jon Gray and British chef Ruthie Rogers to discuss seasonal cooking and the intersection of food and design – a great listen for any epicurean