

“We Matched the Meat. So Why Didn’t They Come?” Andre Menezes Calls Time on Plant-Based Fairytales
Speaking at Bridge2Food Europe in The Hague, TiNDLE Foods co-founder and former CEO, Andre Menezes didn’t just suggest a rethink. He 'key-noted' the event by detonating a few myths that have quietly haunted the plant-based alt-protein industry since its 2019 peak.
49 minutes ago2 min read


TESCO Thinks You’re Ready for the ‘Shaggy King’ of Mushrooms as Lion’s Mane Hits UK Shelves
Move over oyster. Slide aside shiitake. There’s a new shaggy contender coming for your sauté pan and TESCO is betting big British shoppers are finally ready to meet the mane event: Hericium erinaceus, better known as Lion’s Mane.
3 hours ago2 min read


New Zealand’s Little Island Creamery Goes Bust After 15 Years of Plant-Based Promise
15 years after launching one of New Zealand’s most beloved plant-based brands, Little Island Creamery, the makers of dairy-free ice cream,
2 days ago2 min read


Ketchup Made Good as Young Sauce-preneurs Crack the Code on a Truly British Tomato Sauce — Clarkson, You’re Up
Thanks to two sauce-obsessed Kentish upstarts - Kier and Jen, better known as Condimaniac - the tomato sauce gap on Britain's pub plates is about to be filled. Their newest creation? A 100% British tomato sauce. Bottled. Labelled. Real. Official. And possibly on its way to Clarkson’s table as we speak.
2 days ago2 min read


Why It’s Time for a True AgAlliANZ between the Aussies and Kiwis
What’s needed is a bold, structured, sovereign-aligned trans-Tasman alliance: AgAlliANZ, a joint food future built not on competition, but on co-creation.
2 days ago2 min read


$325 Billion Reasons the Global Alternative Protein Paradigm Has Already Shifted
According to a fresh forecast from InsightAce Analytic, the global alternative protein sector is set to explode from US$63 billion in 2025 to over US$325 billion by 2034. Yes, you read that right. That’s a fivefold growth curve in under a decade. If you were waiting for proof this protein change is real, this is it, fully plated, seasoned, and served.
2 days ago2 min read


John Robbins Who Said No to An Ice Cream Fortune and Yes to a Food Revolution Has Died
The bestselling author of Diet for a New America and co-founder of the Food Revolution Network has died, aged 77, from complications of post
3 days ago2 min read


Japan’s Future Kitchen Takes Shape at Osaka Expo – 3D Printed Wagyu , Regenerated Rice & Soft-Serve
Japan Expo 2025 has thrown open the freezer door on the future of food and it’s nothing like grandma’s bentō box. From 3D-printed wagyu beef to rainbow-hued rice made from leftovers, Japanese consumers are getting a taste of tomorrow today.
5 days ago2 min read
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