MEAT the book, reframes alternative proteins not as a cultural challenge, but as an industrial upgrade. Author Bruce Friedrich’s (Founder of the Good Food Institute) core argument is disarmingly practical in that, if meat demand is structurally unstoppable, then the only rational response is to redesign how meat is made. The book situates plant-based and cultivated meat inside familiar innovation cycles, early cost barriers, scepticism, rapid iteration, then scale, drawing

Believer Meats and Meatable became poster children for the promise of cultivated meat - $330mililion venture cap raised, patents filed, proof-of-concept achieved. Yet both failed to translate scientific promise into market reality because they were locked in the expensive, infrastructure-heavy domain of bioreactors and regulatory uncertainty. The result was inevitable, capital depletion without the commercial offset needed for sustainability. Now Meati, which leveraged fungal

2026 is shaping up as the year FoodTech stops selling promises and starts selling ingredients, formats, and functionality. The companies below are front-running not because they’re loud, but because they’re already embedded, piloted, or positioned to be.

China has achieved a major milestone in the cultivated meat industry - the first scaled production run of cultivated pork in a 2000-litre bioreactor, engineered by Joes Future Food at its newly commissioned pilot plant. This expands the cultivated meat narrative beyond niche lab batches toward industrialised processes with real engineering data and performance insights, a crucial stage for commercialisation.

Australia’s 2025 food signals point to a structural shift rather than a trend cycle. Pureprofile’s national social-insights model highlights a population leaning hard into provenance, local sovereignty, plant-forward living, and an AI-enabled reimagining of product development. Traditional narratives of “premium imports” are being displaced by identity-led consumption treating food as cultural expression, not just nutrition. Australia isn’t waiting for permission, it’s invent

The US hitting 3 Billion pounds (1.3B Kgs) of avocados (Hass Avocado Board) signals category maturity and an accelerating shift toward nutrient-dense, whole-food ingredients with global scalability. Multi-origin sourcing (California, Peru, Mexico) is strengthening category resilience, but the deeper story is cultural as avocados have become a permanent dietary anchor with cross-meal relevance, high perceived value,

The Top 20 food-tech companies identified here demonstrate a global move away from “alternative protein” novelty and toward industrial-grade food architecture. This is the beginning of a new supply-chain model.

Global plant-based yogurt demand is expanding at a steady 9.2% annual growth, led by gut-health trends and the normalisation of dairy-free products in mainstream retail. Coconut yogurt remains one of the strongest textural performers, but ANZ brands like Raglan (NZ), COYO (AU), and Coco Bella (AU) operate with a strategic disadvantage: total reliance on imported coconut cream and milk from Thailand and Sri Lanka.

Consumer health consciousness + premium snacking is pushing global pistachio demand from commodity to functional demand category. Growth is driven by clean-label preferences, protein-rich options, and Asia-Pacific’s shift toward plant-forward diets. With global value set to hit US$16.1bn, pistachios now signal a broader movement toward natural functional ingredients with cultural crossover appeal.

At the heart of the protein innovation surge in Asia-Pacific, the Bezos Centre @ NUS and Enterprise Singapore joint competition has delivered its first crop of winners: Magic Valley (Australia), Fermeate (USA) and Terra Bioindustries (Canada). These three global players each secured up to S$175,000 (≈US$128k) plus in-kind support and ecosystem access.

Singapore has delayed its “30 by 30” plan transforming into a hybrid sovereignty strategy, by balancing domestic food production with structured import reliance. It signals a more pragmatic stance, one where sovereignty is shared with trusted partners rather than pursued in isolation.

Australia’s Made & Grown white paper reframes biotechnology as a cornerstone of national resilience. It positions food biomanufacturing not as an economic bonus but as strategic infrastructure, vital for defending against climate volatility, disrupted imports, and biosecurity threats. The report urges the federal government to embed food security in defence planning, fund shared scale-up hubs, and fast-track regulatory reform for new proteins and precision-fermented ingredien

This week marks the first time a cultured-meat product from Australian based, Vow’s Forged line, crafted from cultured Japanese quail cells - moving out of elite restaurants and into a direct-to-consumer online drop in Australia. The smoked cultivated quail spread launch supports cultivated meat’s transition from novelty menu item to limited-edition retail product, signalling the category’s maturation beyond foodservice into direct access.

PARIMA’s approval by the Singapore Food Agency for its cultivated chicken marks the first-ever European clearance for a cultivated meat product and a defining shift for global regulatory convergence. The company, born from the merger of Gourmey and Vital Meat, worked collaboratively with SFA to validate the safety and transparency of its production model. The result: a proof-of-concept that cultivated meat can be both industrially viable and regulator-ready.

China’s forthcoming 15th Five-Year Plan (2026–2030) cements bio-manufacturing as part of its “advanced industrial base”, blending foodtech with national security and demographic resilience. New language connects nutrition and biotech, while the Pinggu Action Plan (2025–27) anchors the country’s first state-endorsed alternative-protein cluster. These moves transform cultivated, fermented, and functional proteins from experimental to strategic.

France’s GOURMEY has taken a decisive regulatory leap by filing Application A1341 with FSANZ for its cell cultivated duck biomass. The regulator’s choice to assess it via the General (Level 5) route, rather than the lengthy Major Procedure, compresses approval to roughly 10 months and requires only one round of consultation. That’s the clearest signal yet that FSANZ sees cultivated meat as a manageable food-safety challenge, not an existential threat.

Public consultation on the NZ Animal Welfare (Management of Pigs) Amendment Bill has reignited debate over breeding sows farrowing crates, with the SPCA NZ and Vegan Society NZ urging submissions before 23 October. The Bill proposes extending crate use until 2035 and sanctioning “temporary” confinement indefinitely, despite the 2020 High Court ruling deeming the practice unlawful let alone cruel.

The Sydney, Australia Alt.Protein 25 Conference trends emergence confirmed a generational shift as the industry is quietly re-branding itself around NextGen Food, pragmatic, tech-driven, and consumer-anchored. Cultivated and precision fats are reframed as both flavour and function tools with algae and fermentation innovators chasing cost parity through partnerships; and “trust” replacing “disruption” as the ultimate KPI.

Australia’s shift from agricultural exporter to sovereign bio-manufacturer is accelerating, with the CellAg Australia's Made & Grown white paper positioning food biotechnology as critical infrastructure. Precision fermentation, molecular farming and cell cultivation are reframed as security assets, de-risking climate exposure, import dependence, and supply-chain fragility. The report’s 25 recommendations call for a national “Feeding Australia” bio-strategy, FSANZ reform, and

Dietary Next-Gen Proteins are here where consumers are swapping rigid protein targets for diversity-first eating that blends plant, fungal and algal sources with fibre-rich, heritage-coded formats. MINTEL expects portfolio moves into mung bean, hemp, mycoprotein and microalgae, with APAC know-how seeding Western launches.