From Bolivia to Florida via Australia as Achacha Finds a New Global Home
The achacha, known locally as achachairú or "honey kiss", has been cultivated for generations in Bolivia. Yet it was Australian growers who established the world's first large-scale commercial plantation in North Queensland in 2003, investing years of research into propagation, irrigation, pruning and post-harvest handling before the first commercial harvests appeared in 2009.
2 days ago2 min read
From Gourmet to Psychoactive as Mushroom Grow Bags Go Mainstream
Generally, home mushroom growing means oyster mushrooms, lion's mane or shiitake.
Now, in parts of the United States where psychoactive mushroom laws have relaxed, the same cultivation technology is increasingly being used to grow psilocybin mushrooms.
4 days ago2 min read
From Beer Waste to Biomanufacturing as UC Students Chase a Billion-Dollar Material
The NanoBrew project is investigating how beer waste - brewers' spent grain- can be converted into nanocellulose, an ultra-light, high-strength biomaterial increasingly used in medical dressings, sustainable packaging, cosmetics, filtration systems and advanced composites. The project will represent New Zealand at this year's international iGEM synthetic biology competition in Paris.
5 days ago1 min read
Cheesecake Is Doing the Media Rounds as ‘Downsizing to Upscale’ Gains Momentum
Growing international attention surrounding ready-portioned cheesecake is less about cheesecake itself and more about a broader shift taking place across the global food industry. Rather than producing ever larger products, manufacturers are increasingly embracing a strategy best described as "downsizing to upscale" - creating smaller, premium products delivering greater value through quality, flavour, sustainability and experience.
6 days ago2 min read
Polish Push For Geothermal Food Production Carries A Message For New Zealand
Poland’s efforts to extend geothermal energy beyond heating and recreation into geothermal food production offer another signal New Zealand should be watching closely.
Polish researchers are examining geothermal heat for protected cropping, aquaculture, agricultural drying and food processing. Existing applications remain limited, but include geothermal-supported fish farming, vegetable cultivation and some food-processing activity.
6 days ago2 min read
New Zealand's Peanut Trials Point To Bigger Food Opportunities
New Zealand's journey towards producing its own peanuts has taken another step forward, with scientists preparing to evaluate a new cultivar specifically selected for Northland's climate. Researchers from the Bioeconomy Science Institute say several years of commercial-scale trials undertaken alongside Pic's Peanut Butter, Northland Inc and industry partners have produced encouraging results. Crops experienced very low pest and disease pressure, required no insecticides or fu
Jul 102 min read
From Cartons To Reactors as Tetra Pak Moves Into New Food Fermentation
Global packaging company, Tetra Pak has moved deeper into the NextGen Food economy with the launch of its first industrial bioreactor, signalling a major shift for a company best known globally for food cartons and processing systems.
Jul 91 min read
No-Pig Bacon Arrives as New Zealand’s Plant-Based Deli Market Finds Its Winners
At the Vegan Society's 2026 New Zealand Vegan Sausage & Deli Awards, Christchurch-based Harmless Food Co. claimed the Supreme Award with its new Plant Based Bacon, a product judges praised for its flavour, crispness and realistic texture before it has even reached supermarket shelves. The company also collected Gold awards for its Plant Based Steak and Fish Fillet, making it one of the standout performers of the competition.
Jul 12 min read
Animal-free protein made from food waste is an interesting idea, but restaurant customers usually judge food in a much more direct way. They want the meal to taste fresh, match the order, arrive at the right temperature, and not feel overpriced for what they got. Chipotle sits in that everyday food space where one bowl can be perfect and the next visit can feel careless. When people read Chipotle reviews, they are often looking for patterns around portions, ingredients, staff response, and order accuracy. Food innovation is interesting, but the actual lunch still has to work.