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Could Crisps Be Cooked? Spud Waste Gets a Fungi Makeover
US based, The Better Meat Co. has scored its sixth U.S. patent, this time for the wild idea of fermenting spud waste with mycelium to produce a high-protein, cholesterol-free meat alternative called Rhiza. And it’s ready in just a few hours. Forget cow farts and climate guilt. This is meat made from mushroom roots and leftover mash.
6 hours ago2 min read
Is India the One to Watch? Bio-Manufactured (Cultivated) Trout Just Leapt Out of the Lab and Onto the Plate
Mumbai based, Biokraft Foods has just launched what could be the tipping point for Asia’s cellular seafood sector, revealing bio-manufactured (cultivated) rainbow trout fillets created without the fish. Developed in partnership with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR), these next-gen fillets aren’t just lab-grown, they’re also 3D-printed.
2 days ago2 min read
No Country Left Behind as Finland Gets a Taste of Ai-Powered Plant-Based Roast ‘BIFFI’
Just when you thought plant-based deli slices had peaked, along comes Finland with a juicy little surprise. Meet ROAST BIFFI – a bold, 100% plant-based cold cut developed with a twist of AI wizardry and a whole lot of Nordic no-nonsense.
2 days ago2 min read
Warning to US Sports Fans- That Hot Dog Could Be Killing You - Time to Sub in Alt Plant-Based
So lets look at the great American pastime: baseball, beer, and a dodgy meat tube wrapped in nostalgia and nitrates. But just as the crack of the bat returns, a new headline has us gagging on tradition, literally. A new media storm is brewing over the “Death in a Bun” hot dog bombshell, and suddenly that stadium frank looks less like fun and more like a colorectal time bomb.
3 days ago2 min read
Bio-Manufacturing or Bust as Aussie Scientist Slams ANZ for Sleeping on $30 Trillion Opportunity
Bio-manufacturing isn’t just for lab nerds and VC types. It’s the quiet force about to rewrite how we produce food, cosmetics, clothing, and even your future protein shake. Dr James Ryall, an Australian-based consultant and former Chief Scientist at VOW Foods and long-time insider in the cellular agriculture space, closed out the 2025 CellAg Symposium in Nelson with a rallying cry - Australia and New Zealand are sitting on a goldmine and doing nothing.
4 days ago3 min read
Fat Chance, Meat Lovers Because Tastilux Is Here to Fool Your Taste Buds (and That’s a Good Thing)
Australian food tech outfit Nourish Ingredients has created Tastilux - an animal-free fat so convincing it could pass for the real deal in a blindfolded taste test. No cows, no pigs, no chickens involved. Just precision fermentation wizardry, a partnership with China’s Cabio Biotech, and a whole lot of science making your fake meat feel frighteningly real.
6 days ago2 min read
From NZ to Tokyo as Nutrition from Water Drops Anchor with Japan’s Protein Kingpin
Portugal-based Kiwi startup Nutrition from Water™ (NXW) - founded by New Zealander Alex Worker - has just signed a deal with Nissei Kyoeki, one of Japan’s long-standing protein import royalty. Together, they’re launching NXW's Marine Whey, a next-gen protein brewed not from cows, but from the sea. Yep, it's protein. From water.
6 days ago1 min read
Feeding 10 Billion? NZ’s CellAg Symposium Says the Science Is Here, But Who’s Paying?
Can cellular agriculture feed 10 billion people by 2050? That was the big question behind New Zealand’s first in-person CellAg Symposium, held in Nelson and hosted by Plant & Food Research. Nearly 70 scientists, engineers, founders, investors, and regulators came together from across New Zealand, Australia, and beyond to chart the future of food and what’s needed to get there.
6 days ago3 min read
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