Singapore Shifts to Hybrid Food Model — Local Meets Import for Future Resilience
Singapore has formally shifted to a hybrid food resilience model, blending local production with trusted imports as it pushes back its “30 by 30” target to 2035. The new plan sets 20 percent local supply for fibre (leafy greens, mushrooms, beansprouts) and 30 percent for protein (seafood, eggs), down from the once-ambitious goal to produce 30 percent of all nutritional needs by 2030. The revision reflects hard realities: limited agricultural land, high energy and labour costs
6 hours ago1 min read
GABA-Rice Functionalisation for Mental Wellness
Japanese food-tech outfit Sankyo Foods is launching a microwavable “GABA-Rice” range under its retail arm Food Base, tapping into the rising wave of mental-wellness functional foods. Each serving contains around 100 mg of the neurotransmitter-precursor GABA via germinated brown rice blends enriched with traditional Japanese grains and beans, comfortingly familiar rice with added wellness appeal.
1 day ago1 min read
Record Fruit Exports Lift New Zealand’s Horticultural Fortune
New Zealand’s fruit exports hit $5.68 billion in 2025, a record 42 percent increase on the previous year. Kiwifruit remained the standout performer, driving the total value of fresh and processed horticultural exports to $6.85 billion.
1 day ago1 min read
Indoor Coffee Farming Goes High-Tech
The idea of growing coffee indoors isn’t just a lab-curiosity anymore, it’s going commercial. Meet Big Guns Coffee, a U.S. veteran-and-daughter venture using hydroponics to grow coffee in a warehouse-style setup, controlling light, temperature, humidity and CO₂ to mimic the tropical highlands.
2 days ago1 min read
Australia’s Food Security Reframed - Biomanufacturing as Defence Strategy
In a world of weather shocks and geopolitical tension, Cellular Agriculture Australia has thrown down the gauntlet — food isn’t just sustenance, it’s national security. Their new white paper “Made & Grown: The Future of Food Biotechnology & Biomanufacturing in Australia” argues that investing in biomanufacturing is no longer optional; it’s a sovereign imperative.
2 days ago1 min read
One More Serve of Veggies a Day Creates a Big System Ripple
If every Aussie and Kiwi ate just one extra 100 g serve of fruit and veggies a day, the ripple would be enormous. AUSVEG says, an extra handful translates to almost a million tonnes of produce, $3.3 billion in added value to the vegetable supply chain, 13,000 new jobs, and $1.4 billion in healthcare savings by 2030. In New Zealand, similar modelling suggests NZ$838 million in lifetime health savings and 94,000 healthy life years gained from just a modest daily veg boost.
6 days ago2 min read
Food Majors Miss the Plant-Based Proteins Moment
Global food manufacturers and retailers are leaving money on the table in plant-based proteins, slowing category growth and exposing supply chains to avoidable risk, according to a new investor-backed analysis. The report finds most big players still treat plant-based as a side aisle, not a profit engine, which weakens resilience by over-relying on animal protein.
6 days ago1 min read
Dairy Double-Play for Fonterra + UAE Precision Fermentation Scale-Up
In the desert heat of the UAE, a vast new 4-million-litre precision fermentation facility will take shape and quietly, New Zealand’s Fonterra has a stake in the mix. Through its backing of Netherlands-based Vivici, Fonterra now sits within an Abu Dhabi partnership alongside The EVERY Company and the Abu Dhabi Investment Office (ADIO), marking one of the world’s largest industrial-scale fermentation projects designed for high-purity, Halal-compliant protein production.
Oct 291 min read
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