Wave goodbye to the pumpkin spiced latte - it's the culinary equivalent of dad jokes now. 2025 is all about bold food flavours coming with g

In 2025, plant-based buyers are making bold, personal choices that check three boxes: health, sustainability, and value. SPINS’ 2025 Industr

Picture this: you’re pouring a pint, and instead of reaching for an egg, the protein you need is already there. Sounds wild, right? But Dutc

Oat milk in coffee? Nothing new. But a coffee capsule made for oat milk? Now that’s a move. Nespresso has teamed up with Oatly to launch a l

For decades, America’s biggest food export hasn’t just been burgers, fries, and sugar-laden cereals, it’s been a whole lifestyle of Ultra-Pr

A new report just out by Westpac’s industry economist Paul Clark, titled A Sustainable Marine Sector – Transitioning to a Blue Economy, lays

If you want people to remember your brand, you’ve got to put in the hard yards or the hard kilometers !! New Zealand's, The Alternative Dai

Forget asceticism, at least when it comes to food. Hwaeomsa, one of South Korea’s oldest Buddhist temples, has entered the fast-food game, a

On the eve of submissions closing for New Zealand’s Gene Technology Bill, a powerful consumer voice from Japan has weighed in and they’re no

Well, folks, it finally happened. The Idaho Potato Commission (IPC) has taken the world's collective obsession with French fries and slather

People are still scrambling (pun absolutely intended) to get their hands on overpriced chicken eggs. But with plant-based egg alternatives w

At the heart of this medical innovation is the living tissue found in the kombucha SCOBY (shown below), the symbiotic culture of bacteria an