The Global Herbal Tea Boom Just Got Loud
The global herbal tea market is quietly steeping into one of the world’s biggest “natural wellness” plays — hitting US$2.49 billion in 2022 and steaming toward US$4.33 billion by 2032. A neat 5.6% annual growth tells you everything: people are ditching artificial everything in favour of old-world, plant-based brews that feel cleaner, calmer, and more in tune with the body than the hyper-caffeinated drinks industry wants to admit.
1 hour ago1 min read
CRISPR Mycoprotein Gets a Consumer Upgrade
Consumers might not care about CRISPR Mycoprotein, Fusarium venenatum, or metabolic engineering, but they absolutely care about food that’s cheaper, cleaner, and doesn’t taste like damp cardboard. That’s why this new “super-mycoprotein” - breakthrough matters. Researchers have taken the fungus behind mainstream mycoprotein (think Quorn) and hacked it to grow 88% faster, using 44% less sugar, and slashing emissions by up to 60%.
2 hours ago1 min read
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.
3 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.
4 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.
4 days ago1 min read
Top Food Trends For 2026 - Protein Reigns
“Top Food Trends for 2026 – Protein Reigns” still holds, but the protein story now lives inside a bigger behavioural shift where people want options that fit their day, fit their wallet, and fit their mental bandwidth. Single-serve meals, snack-ready bites, and genuinely useful plant-forward proteins are now the scaffolding of everyday eating.
6 days ago1 min read
Why Global Blueberry Demand Keeps Climbing
Global blueberry demand is no longer a trend, it’s a structural shift. The market is now worth USD $10.8–$11.5 billion, heading toward $17–19 billion by 2030, and the numbers explain the momentum. In the US, per-capita consumption has shot past 1.3kg a year, backed by soaring imports up 300% over the last decade. Shoppers aren’t dabbling, they’re committing.
6 days ago1 min read
New Zealand Turns Methane Into Protein
If the world needed a plot twist in the protein story, this is it - Methane into proptein - researchers at the University of Canterbury and the New Zealand Institute of Bioeconomy Science are showing that methane, yes, methane, can be converted into high-quality protein using microalgae and methanotrophic bacteria. It’s early-stage science, but the implications land squarely in future-food territory.
Nov 241 min read
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