On April 9, Nelson, New Zealand becomes ground zero for a quietly transformative movement: the New Zealand Cellular Agriculture Symposium 20

In a twist that’s making waves across the seafood world, the legendary Wintzell’s Oyster House, an 85-year-old Alabama institution, has offi

Four plant-based restaurants make waves in Asia’s 50 Best Restaurants 2025 list, including one in the top 5. Here’s who’s serving meat-free

Forget oil. The future is slimy and it’s growing in the small New Zealand town of Paeroa. A new pilot plant is set to churn out 1.6 tonne

Your pet’s dinner just got weird, in a good way. BioCraft, a US-based biotech outfit that’s been quietly cooking up mouse meat in a lab (yes

Forget clunky kitchen gadgets and over hyped air fryers because scientists at Hong Kong University of Science and Technology (HKUST) have ju

While New Zealand’s autumn rain has ghosted veggie patches, leaving soils cracked and farmers cranky, one produce box biz is thriving off th

If butter no longer needs cows, what happens to the empires built on milk? California-based startup Savor has just served up a carbon-fat

If you've been scooping up cauliflower ice cream and telling yourself it's the future, you’re not wrong - you’re just about to be a few thou

Well, well, well it looks like the carnivores are coming for the plant-based aisle. In a move that’ll have purists clutching at their tofu p

The global food industry isn’t just changing, it’s undergoing a total rewiring. The rise of alternative proteins, cultivated meat, preci

Stop the press! Vegans have just taken over the pie world! The UK based, Phat Pasty Company’s Keralan Cauliflower, Chickpea & Onion Bhaji Pa