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

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 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 you want people to eat your cheese, they need to be able to find it. Sounds obvious, right? Yet time and time again, great plant-based pr