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Seaweed chips, lentil crackers, chickpea protein bites, millet-based snack bars, and adaptogen-fortified munchables are becoming the new defaults, driven by busy urban consumers seeking quick nutrition without compromising flavour. With 2025 purchasing data showing India's plant-based snack boom surges in plant-based, fortified, and “mini-meal” snacks, India effectively becomes the world’s largest behavioural sandbox for plant-forward convenience foods.

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.

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