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

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

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

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

The plant-based juggernaut isn’t slowing down anytime soon. The latest report from ResearchAndMarkets.com predicts the vegan food market wil

Dubai doesn’t just do luxury, it really defines it. And now, that over-the-top, gold-dusted extravagance has found its latest edible icon in

If there’s one thing the World Food Innovation Awards 2025 made clear, it’s that food brands are getting smarter, slicker, and a whole lot m

Something wild just happened in San Francisco - New Zealand’s foodtech scene finally got the global nod it deserves. For the second year run

Mycopreneur, Dennis Walker woke up in paradise recently, ate chocolate for breakfast, and felt great about it. Why? Because he’s an adult, h

Think the Chilean cherry industry had hit rock bottom? Think again. Just when growers thought they’d survived a brutal season of oversupply

Cultivated meat is coming, whether you’re ready or not. And Australia's Magic Valley? They’re not just ready, they’re moving fast. The Melbo