The Mushroom Meat Co. rejects the blended meat trend, opting instead for a 100 % mushroom/plant-based composition. Their logic spans market demand, ingredient integrity, competitive positioning and consumer trust. They argue that blending animal + plant is not strongly proven in demand, gives up clean-label momentum, risks being co-opted by large incumbents with scale advantages, and dilutes the story of “plant‐hero” foods. They instead position mushrooms as the sole star - n

This award win by Redefine Meat’s Flank Steak clearly shows the growing commercial and perceptual acceptance of bioprinted meat cuts. The technology replicates the texture and muscle-fibre alignment of whole-cut meat, signalling an evolution beyond typical mince-or-patty plant alternatives.

In what may be described as a generational shift for dairy, The New Milk arises from a five-year biotech effort by Israeli based, Remilk (founded 2019) plus the manufacturing and branding muscle of Gad Dairies. It exploits precision fermentation to reproduce milk proteins, then builds full-function liquid milk looking like conventional dairy, yet removes the cow and its associated resource burdens.

It turns out the ancient Greeks had the right idea all along, energy on demand, no branding required. A mix of just honey and sesame seeds fuelled warriors, traders, and philosophers long before “protein bars” were a thing. Two ingredients. Infinite logic tied to sesame seeds known 'calmative qualities'. The Greek Pasteli !!

The partnership between NXW and SIG Group represents a meaningful advance in the nutrition‐technology ecosystem. NXW’s Marine Whey ingredient – micro-algae derived, protein- and fibre-dense, non-GMO, produced at a fraction of the cost and environmental footprint of dairy – is being brought to market via SIG’s global aseptic‐packaging and filling infrastructure. The first commercial product, a 2,000 unit run of a UHT Peach Power Marine Whey yoghurt for MEA, is a commercial pr

The latest edition of the Vegan Pie Awards in New Zealand highlights how the plant-based category is evolving from replication to innovation. The supreme pie, a nacho pie creation from Richoux Patisserie, won over judges with its bold flavour and textural layering. This signals clearly vegan baking isn’t simply about dairy/meat substitutions any more, it’s about re-imagining standards in flavour, format and occasion.

For Thai consumers, these pizzas represent more than novelty, they’re validation of a broader shift toward self-care through food. For One Planet Pizza, it’s cultural diplomacy through convenience: comfort food that fits seamlessly into local dietary norms while whispering a global sustainability message.

The U.S. white mushroom market’s projected growth reflects a deeper consumer migration toward functional, plant-based nutrition. Mushrooms now sit squarely at the intersection of flavour, health, and sustainability, quietly anchoring the American diet of the next decade.

New Zealand's Zealong Tea Estate at Gordonton, in the Waikato, joins the ranks of the world’s most iconic tea destinations, positioning New Zealand’s agrifood landscape firmly in the premium global beverage narrative.

Barry Callebaut partnering up with Planet A Foods signals a pragmatic pivot within the chocolate industry, one that embraces ingredient innovation while protecting legacy markets. This “hybrid chocolate economy” could redefine sustainability benchmarks in confectionery.

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.

Japan's Sankyo Foods’ launch of GABA- rice, enriched germinated-brown-rice blends illustrates the emerging wave of staple-food functionalisation targeted at mental wellness, where simplicity (eat your rice) meets neuro-centric biology (GABA for brain-calm). With four variants leveraging grain and bean blends, the range advances the concept of “food as mental-wellness tool” rather than just “health food”.

New Zealand’s horticulture engine fired on all cylinders this year, with fruit exports surging 42 percent to $5.68 billion. Kiwifruit led the charge, up 45 percent on 2024, as global demand for gold varieties strengthened. The overall produce export value of $6.85 billion confirms the sector’s strong recovery trajectory and alignment with national export-growth objectives.

The introduction of indoor hydroponic coffee farming, typified by Big Guns Coffee’s U.S. model, signals a potential paradigm shift in how the world sources its beans. By eliminating reliance on altitude‐specific tropical geographies, the model allows coffee to be grown in controlled indoor environments near end users. The luxury of precision climate control, reduced water usage (up to ~90% less) and shorter supply chains offers a compelling answer to the twin pressures of c

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

A 75–100 g daily uplift in fruit and veggies intake across Australia and New Zealand could reshape both public health and the food economy. It equates to roughly 1.2 million tonnes of extra produce flowing through ANZ supply chains and a measurable reduction in healthcare costs. The policy and industry alignment exists, but what’s needed now is a consumer pull signal powered by better products, stronger marketing, and easier access.

Investor-driven assessment says global FMCG and retail heavyweights are under-invested and under-prepared on plant-based protein, constraining growth and resilience. Investor pressure from FAIRR (The Farm Animal Investment Risk and Return Initiative) is rising for clear sales targets, portfolio rebalancing, and board-level nutrition competence. FAIRR manages more than $90 Trillion in investor network funds with more than 70 investors valued at $11.5T involved in this study.

New Zealand's Fonterra's latest moves signal a strategic bifurcation to retain the core milk-and-ingredients cash engine rooted in the Kiwi heartland, while investing in large-scale precision fermentation capacity via its tie-up in Abu Dhabi with Vivici/The Every Co. The NZ sale of brands to the French Lactalis frees up capital and simplifies the co-op’s structure, while the UAE project gives access to a 4 million-litre capacity fermentation facility designed for high-standar

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.