For the past few years, cultivated meat has faced a tough question: If it doesn’t feel like real meat, will consumers ever buy it? Now, a Ge

Taking your daily vitamins is getting a delicious upgrade, and it’s not stopping there as protein supplements might soon join the gummy revo

Scientists in Denmark are working on something truly fascinating - they are making oyster-like seafood from mushroom mycelium. Mycelium, whi

Move over oat, almond, and soy, corn milk is muscling its way into the plant-based milk scene. Yes, you heard that right - milk made from co

Hello, future foodists! This weekly digest, we’ve got some thought-provoking updates, from global investments in cultivated meat to the boom

With the world starting to embrace functional frozen treats, New Zealand’s plant-based ice cream makers have a golden opportunity to innovat

The Foodpreneurs Festival, happening on May 22-23 2025 at Abbotsford Convent outside of Melbourne, Victoria, Australia, presents a significa

The world of fine dining is undergoing a transformation as Singapore-based UMAMI Bioworks introduces its game changing cultivated sturgeon-f

Hemp packaging could be a game-changer for reducing plastic pollution, and a mix of international innovation and local opportunities could s

A tiny native plant tucked away in New Zealand's wilderness could hold the key to relieving chronic pain and inflammation. Known as Radula m

Whether you’re hosting a Lunar New Year feast or enjoying a quiet family dinner, these six recipes capture the spirit of the Snake while bei

This must-read article delves into the transformative potential of biomanufacturing and its role in building a sustainable, future-focused e