It’s All a Matter of Perception (Why ‘Vegan’ Still Trips People Up)
Plant-based food doesn’t have a taste problem, it has a perception problem, and the internet keeps proving it. A recent viral video shows a man raving about a burger, calling it “one of the best ever,” right up until he’s told it’s vegan. It wasn’t, it was beef the whole time, yet the flavour apparently changed instantly.
17 hours ago1 min read
India’s Plant-Based Snack Boom Is Reshaping the World’s Biggest Food Market
India’s snack aisles are mutating again and this time, they’re going fully functional - India's plant-based snack boom. Seaweed chips, protein-packed bites, and fortified mini-meals are turning up in every metro, and they’re not framed as “vegan alternatives.” They’re just… snacks. Quick, nutritious, fuss-free, and engineered for a population that lives on the move.
20 hours ago1 min read
If Breast Milk Changes in 6 Days, What’s Meat Doing to Your Blood in 6 Hours?
Here’s the thing nobody really talks about: breast milk is basically a real-time diagnostic of the human diet. The new University of Texas study showed when nursing mothers swapped beef for plant-based meat for just six days, their breast milk radically changed its fatty-acid profile showing more medium-chain fats, less long-chain polyunsaturated ones. That’s not a moral argument; that’s biochemistry. It tells us the body is a lot more “live-wired” to what we eat than we pret
21 hours ago1 min read
Molly Ally Shows Why Asian Plant-Based Ice Cream Is Finally Winning
Molly Ally isn’t just another plant-based ice-cream brand, it’s the proof point Asia has been waiting for. Thai start-up's cracked the code by designing ice cream around a truth most global brands ignore: Asia is overwhelmingly lactose intolerant, and traditional dairy desserts simply don’t love Asian bodies back. Molly Ally’s success comes from treating this pain point not as a limitation but as a creative brief.
21 hours ago1 min read
Avocados Just Smashed US Demand by More Than 1B Kilos
Americans are about to inhale a staggering amount of avocados, more than 3 billion pounds in 2026, says the Hass Avocado Board. That’s roughly 1.36 billion kilos of green gold, an astonishing number confirming what brunch menus have been hinting at for a decade - avocados aren’t a trend, they’re a cultural fixture.
3 days ago1 min read
Plates - UK's Plant-Based Michelin Star Blows Up the ‘Vegan Is Over’ Myth
Plates earned its Michelin star back in July, but the real story has only just surfaced: 95% of its diners aren’t vegan. That single number torpedoes the tired “plant-based is over” narrative and shows what’s really happening on the ground. Flexitarians, omnivores, and curious carnivores are willingly booking a fully plant-based tasting menu because it tastes brilliant, not because they’re signalling ethics or identity.
4 days ago1 min read
China Approves Mycoprotein as New Food Ingredient
China has just made one of the biggest protein calls of the decade and barely anyone outside the industry has clocked it. The National Health Commission has approved mycoprotein (Fusarium venenatum) as a new food raw material for the first time, thanks to an application by Jiangxi Fushine Biotechnology.
5 days ago1 min read
Chocolate Haggis Takes ‘Ethnic Food’ to a Whole New Dimension for Hogmanay
Chocolate haggis (yes, you read that correctly) is back on the menu for the upcoming Hogmanay and Burns Night, pushing the boundaries of what we politely call “ethnic food.”
5 days ago1 min read
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