Wine's Not Dead, it's Just Not 1995 Anymore, So Get ready For the Great Australian Pour Reset.
“The global wine industry is being disrupted by the convergence of powerful forces.” Not the opening line of a Netflix drama but Iain Langridge from In2Asia Export dropping truth like a cork in a tasting room. And he’s not wrong. The great Australian pour reset?
5 hours ago2 min read
Dragonfruit Diplomacy as New Zealand Science Cultivates Vietnam’s Crops & Its Own Future
“Truth is, I didn’t like the taste of the fruit,” says Satish Kumar, Principal Scientist for Tree Crops at Plant & Food Research New Zealand (Shown left), with a smile. “And that gave me a challenge - could we improve it (the dragonfruit)”
5 hours ago2 min read
The Fungus Among Us and Is New Zealand Sleeping on a Woodear Mushroom Windfall?
Back in the 1870s, a Chinese immigrant named Chew Chong was foraging black fungi in Taranaki and shipping them by the tonne to China. (Depiction shown below) The fungus? Hakeke. Known to the rest of the world as Woodear mushroom. Today, more than a century later, New Zealand’s long-forgotten export hero is suddenly back in fashion, everywhere but in the Land of the Long White Cloud.
24 hours ago2 min read
Paws Off My Pinot as NZ Bottles Catnip Vino for the Global Pet Scene
Just when you thought New Zealand’s export playbook couldn’t get any weirder, or more wonderful, along comes a boutique beverage company turning catnip into vino for your fur baby. Yes, really.
1 day ago2 min read
Australia’s Getting Boring as New Zealand’s Favourite Oat Milk Lands in Woolies
New Zealand’s best-selling oat milk brand, Boring, is about to infiltrate Aussie fridges, whether you like it or not. The green-and-white bottles of this unapologetically minimalist milk-alternative are now hitting 95% of Woolworths supermarkets across Australia, marking a serious cross-Tasman power play in the premium plant milk wars.
2 days ago2 min read
The Why Meat Company Cracks the Investor Code with Aussie Plant-Based Pies
Let’s be honest. The world doesn’t need another fake meat burger. But what if your next sausage roll was plant-based, gluten-free, and didn’t taste like punishment? That’s the delicious gamble The Why Meat Company is running with and investors are lining up like it’s a Friday night footy pie run.
3 days ago2 min read
Where’s the Rice in Japan as a Sticky Situation Proves Why Future Food Visioning Matters
Where’s the rice in Japan ? That’s the question millions are asking as rice vanishes from supermarket shelves, prices spike to record highs, and consumers confront a staple food shortage few saw coming. Japan’s sticky situation is more than a supply chain hiccup, it’s a glaring reminder of why future food visioning is no longer optional.
4 days ago2 min read
“The Time Has Finally Come!” OSHI’s Plant-Based Salmon Is Now Yours to Order Online
We don’t usually interrupt your news feed for product launches alone, but this one made us stop in our tofu tracks. Because frankly, it looks like salmon. It plates like salmon. And by the look of these shots, it might just out-fish salmon - OSHI's Plant-Based Salmon.
5 days ago2 min read
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