Plant-based meat has conquered burgers, nuggets, and mince. But steak? That’s been the final frontier. Now, Impossible Foods is inching clos

Consumers aren’t just swapping beef for beans, they’re demanding clarity, transparency, and a side of common sense with their plant-based bu

FOODEX Japan 2025 is gearing up to be a feast of the future, a playground for plant-based pioneers, seaweed evangelists, and anyone with a s

For the fifth year running, Kiwis have thrown their weight behind their favourite dairy-free delights, and once again, the people have spoke

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

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

In a fine dining scene drowning in truffle shavings and wagyu foam, Plates London has done something no UK vegan restaurant has managed befo

New Zealand has an unspoken crisis - older adults are starving in care facilities, and no one is talking about it. Up to 93% of Kiwis enteri

Listen up, meat traditionalists – the world of lamb has just been flipped on its head. Juicy Marbles, the rebellious Slovenian food wizards

Meet Beyond Steak Chimichurri and Beyond Steak Korean BBQ-Style - big, bold, and dripping in borrowed flavour. One’s a punchy Argentinian gr

It looks like the big food players are finally paying attention. Israeli microalgae protein innovator Brevel has just signed a major develop