Germany’s Veganz Group has signed a strategic agreement with Illinois-based Jindilli Beverages (milkadamia) to distribute its proprietary Mililk plant-based milk concentrates across North America and the Australia–New Zealand region. The deal bypasses traditional RTD logistics by shipping concentrated oat and almond bases for local mixing, reducing emissions, packaging waste, and storage requirements.

Following a successful UK rollout, the Meat-Free Made Easy campaign is now being positioned for launch in Australia and New Zealand. UK convener Indy Kaur confirmed workshops held in partnership with the ANZ Alternative Protein Council, V2 Foods, Fry’s, and Simplot revealed similar category barriers across regions—consumer confusion, taste hesitation, and lack of familiarity.

Chobani’s reported $600 million acquisition of Daily Harvest signals a clear strategic expansion into frozen plant-based meals, positioning itself to own consumer choices across the full day. The deal sets a precedent for vertical brand portfolios that combine chilled, frozen, and shelf-stable formats to maximise cross-selling and retention.

A viral pistachio-filled chocolate bar from Dubai has sent shockwaves through the global food supply chain. With over 120 million TikTok views, Fix Dessert Chocolatier’s knafeh-inspired bar triggered a pistachio craze that outpaced agricultural supply, disrupted exports, and pushed kernel prices up more than 30% in under a year.

Singapore’s Epic Angels has invested in New Zealand biotech startup Opo Bio, co-founded by 2024 Forbes 30 Under 30 honouree Olivia Ogilvie. Epic Angels is known for supporting women-led startups with early cheques of $50K–$500K USD, and this move signals growing confidence in ANZ-based cultivated meat infrastructure. Opo Bio’s serum-free cell lines enable other foodtech companies to reduce production costs and complexity, serving as a biotech backbone for the alt-protein indu

Tesco has quietly rolled out Root & Soul, a new private-label range of plant-led prepared meals, aimed at health-conscious flexitarians looking for weeknight convenience without resorting to meat substitutes. The range champions whole vegetables, grains, and legumes—think tempura carrots, bulgur blends, and paprika-glazed roots—presented with modern, premium packaging underpinned by accessible pricing.

In a long-overdue but decisive move, the New Zealand Government is dismantling its outdated Crown Research Institute structure and launching three new public research organisations, marking the country’s most significant science reform in over 30 years. This restructuring places commercial outcomes at the core, with a strong focus on the bioeconomy, climate resilience, and public health preparedness.

A strike in Panama’s Bocas del Toro region has resulted in the loss of over 900,000 boxes of bananas, representing an export loss exceeding US$10 million. Triggered by discontent over repealed social security laws, the strike has stalled Chiquita’s operations and threatens future harvests due to crop deterioration. The event raises critical questions about export fragility and the lack of adaptive contingency systems in global fresh produce supply chains.

Bean Supreme, one of New Zealand’s oldest plant-based protein brands, is exiting the market amid significant downturn in consumer demand. Owner Life Health Foods confirms production will cease by July 2025, marking another retreat in New Zealand’s shrinking alt-protein sector. Post-Covid pressures, investor fatigue, and a worsening cost-of-living crisis have shifted buying behaviour, with consumers reverting to traditional meat despite price parity or advantage in some plant-

Summary:New Zealand-based precision fermentation firm Daisy Lab has achieved multi-gram per litre production yields of bovine lactoferrin in yeast—far surpassing the 0.02–0.2g/L found in cow's milk. This opens the door to commercial-scale production of bioidentical lactoferrin for infant formula, supplements, and functional food. Traditional purification is costly and inconsistent, whereas Daisy Lab's method offers sustainable, animal-free supply with high precision and yield

HelloFresh UK has collaborated with Oxford climate researcher Dr Joseph Poore and food futurologist Dr Morgaine Gaye to explore what UK diets might look like by 2050. Their diet forecast draws on climate modelling, crop migration trends, and technological shifts in food production and delivery. Outcomes point to a protein pivot, AI meal planning, and climate-resilient crops reshaping Western diets.

A traditional Korean pantry staple is getting a neuroscience rebrand. Ganjang - fermented soy sauce - is now being studied for its potential to enhance brain function. Recent research from Switzerland shows ganjang consumption improved memory performance and gut microbiota in mice.

China's functional wellness economy has surged to an estimated $638 billion, driven by a fusion of Traditional Chinese Medicine (TCM), technology, and consumer demand for functional, personalised health solutions. The market emphasises products offering tangible benefits, such as mood enhancement, digestive health, and beauty support, reflecting a shift towards holistic well-being. McKinsey & Company

Summary: China's industrial mushroom boom has scaled massively — from 60,000 tons in 1978 to over 42 million tons annually. It now represents a US$55 billion market, employing 25 million+ people. With 966 identified edible fungi (90 cultivated at scale), the sector is diversifying rapidly into functional food,