Korean Temple Food Goes Global
Korean Temple Food isn’t just having a moment, it’s quietly reshaping the global conversation around how we eat. What used to look like monk-led minimalism is now the kind of plant-based clarity younger consumers crave: seasonal ingredients, zero pretence, and flavours not relying on the industrial food matrix. The irony? While everyone else chases “clean label,” Korean monasteries were already serving it centuries ago.
2 days ago1 min read
Brevel Enters the Chlorella Market With Purallis
So here’s the twist you didn’t see coming: chlorella just got an upgrade, and it didn’t come from the usual pond-grown suspects. Israeli innovator Brevel has quietly slipped into the microalgae game with Purallis, a lab-lit, illuminated-fermentation chlorella not behaving like the swampy, iron-heavy stuff the category has been stuck with for decades.
3 days ago1 min read
Plant-Based Yogurt Surges as ANZ Brands Feel the Squeeze
Global plant-based yogurt is quietly climbing at a 9.2% annual growth, driven by gut-health hype, dairy fatigue, and the rise of “clean comfort foods” that look and behave like the real thing without the lactose hangover. And while oat and almond yogurts are having their moment, it’s coconut yogurt that keeps showing up in shopping baskets because consumers trust the texture, thick, creamy, reliable.
3 days ago1 min read