Veggie Tea Drinks Go Savoury Trend
Veggie tea drinks have moved from niche novelty to legitimate new category, led by brands like Millie’s Sipping Broth in the US, essentially broth in a tea bag and GOBBi, which positions itself as a savoury “energy tea” with tomato, mushroom and miso profiles. Add in the OGs like Numi’s early “Savory Tea” lineup, plus celery-ginger and herbal-vegetable hybrids across Asia, and the signal is clear: warm, vegetable-forward teas are becoming a recognised hot-drink ritual.
10 hours ago1 min read
Murni Gives Aussie Plant-Based a Reset via Alejandro Cancino
Alejandro Cancino (ex Fenn Foods and The Aussie Plant-Based Co) has always been one of the few operators who shaped its rise with real integrity. While others chased supermarket space at any cost, he obsessed over renewable energy, responsible packaging, and carbon-neutral production, often putting principle ahead of profit. Now, after stepping back and spending time in Indonesia, he’s returned with something feeling far closer to his food philosophy: Murni, and a clean, shel
14 hours ago1 min read
Global Pistachio Demand Set To Double
Global pistachio demand isn’t just growing, it’s ballooning into a full-blown indicator of how consumers are shifting their diets. When a category leaps from US$7.9bn (2023) to a projected US$16.1bn by 2032, you’re looking at more than a nut trend; you’re looking at a behaviour shift. Pistachios hit the sweet spot in '24 and '25 for being plant-based, nutrient-dense, fibre-loaded, and snackable in a way almonds never quite managed.
1 day ago1 min read
Crafty Counter Just Got Craftier - Protein Buns
Plant-based egg innovator, Crafty Counter’s new Protein Buns are the kind of functional convenience foods consumers are absolutely primed for - soft, gluten-free, microwave-ready, and stuffed with a hemp-based “egg” scramble packing 40% more protein per gram than a real egg. In a protein-obsessed food economy, this is the kind of micro-innovation that creates its own demand curve.
3 days ago1 min read
All Mushroom, No Beef - The Startup Rejecting the Blended Meat Trend
The food-innovation world is buzzing with hybrid meat products, blends of animal and plant proteins being touted as the “bridge” for flexitarian consumers. But when US based, The Mushroom Meat Co. co‐founder & CEO Kesha Stickland writes “ALL MUSHROOM, NO BEEF – WHY WE DON’T BLEND,” she makes a strong case for going full fungi. Her startup is committed to 80 % mushrooms + ~20 % whole plants (hempseed, seaweed, beets), consciously not blending in animal meat or hybridising wit
5 days ago1 min read
Bioprinted Meat Snags Big Time UK Grocery Award
The arrival of a bioprinted meat product into the spotlight of a major industry awards show signals a turning point, as Redefine Meat’s 3-D-printed Flank Steak takes out the Plant-Based Meat Alternatives champion title in the UK's The Grocer’s New Product & Packaging Awards 2025. But it isn't just a trophy, it's recognition from the heart of the UK food trade.
6 days ago1 min read
New Milk as Israel’s Dairy Meets the Cow-Free Future
It’s the kind of milestone that makes both baristas and biotechs blink: The New Milk is officially here, the world’s first dairy milk made entirely without cows. Co-created by Israeli food-tech pioneer Remilk and heritage brand Gad Dairies, this precision-fermented milk delivers the taste, texture, and nutrition of real dairy, just without the livestock. For consumers, it’s a genuine milk experience that’s lactose-free, cholesterol-free, and 75 percent lower in sugar; for in
7 days ago1 min read
The Two-Ingredient Greek Pasteli That’s Outsmarted Modern Nutrition
It turns out the ancient Greeks had the right idea all along, energy on demand, no branding required. A mix of just honey and sesame seeds fuelled warriors, traders, and philosophers long before “protein bars” were a thing. Two ingredients. Infinite logic tied to sesame seeds known 'calmative qualities'. The Greek Pasteli !!
Nov 111 min read
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