Luxury Fruit and Why Saudi Arabia Is Betting on White Strawberries
Saudi Arabia’s first reported harvest of white strawberries in Hail isn’t really about berries, it’s about status crops. According to the Saudi Gazette, the Kingdom now claims a place as the world’s third producer, after the US and Japan, to grow this rare varietal, bringing agricultural progress and premium innovation into one.
10 minutes ago1 min read
MrBeast Takes Cultivated Meat Into Pop Culture
In what looks like a stroke of PR genius, cultivated meat just had its MrBeast moment, and it didn’t arrive via policy, panels, or press releases, it landed through culture. YouTube heavyweight Jimmy Donaldson aka. MrBeast visits UPSIDE Foods and is walked through how cultivated chicken is actually made. No theatrics. No sci-fi panic. Just cells, bioreactors, and a process that looks more like brewing than “lab meat”.
22 hours ago1 min read
Gulfood 2026 as Global Food Innovation Kickstarts The Year
Dubai, Jan 26–30, 2026 marks the launch of Gulfood 2026, the world’s largest annual food & beverage show, bringing together thousands of global exhibitors across food categories, from traditional products to cutting-edge food tech and plant-centric innovation.
23 hours ago1 min read
Vietnam's Seafood Economy & it's Bioreactor Seafood Revolution
Vietnam’s seafood economy, one of the world’s most export-oriented and livelihood-intensive, is watching a new frontier emerge in the form of bioreactor-based seafood cultivation. “Cell-cultured seafood” grown in giant industrial bioreactors, stainless-steel tanks more like brewery vats, rather than ponds, could produce tuna and shrimp without a single drop of seawater, completely free of mercury and microplastics. This represents a major change in traditional aquaculture an
3 days ago1 min read
Maia Farms Mycelium Is a Stealth Protein
Canadian Maia Farms isn’t trying to win shelf space with a brand. It’s embedding itself inside foods people already eat. Their mushroom and mycelium ingredients are 'scaling up and are showing up' invisibly in thickening sauces, adding fibre to comfort meals, boosting protein in savoury dishes without changing flavour or texture. The consumer doesn’t meet Maia at the fridge. They meet it already on the dinner plate.
5 days ago1 min read
Emirates Reboots Vegan Catering with Back to Basics Approach
Emirates is seeing a significant uptick in vegan meal preorders as travellers increasingly choose plant-forward options, pushing the airline to rethink its in-flight cuisine strategy.
In 2025 the carrier served more than half a million vegan meals, up by 100,000 year-on-year, and demand continues to climb across global routes including London, Sydney and Bangkok. Emirates attributes growing vegan interest not only to plant-based passengers but also to non-vegans seeking li
6 days ago1 min read
ANDFOODS Non-Dairy Whipped Cream Shaking Up AsiaPac Barista Scene
For years, dairy-free cream has talked a big game but quietly failed the barista test. Now New Zealand based, ANDFOODS looks like it may have cracked something more meaningful, not in a lab, but in cafés and full-scale facilities stretching from China to Auckland and Singapore.
7 days ago1 min read
Why the Future of Meat Is Being Written by the Same System That Profits From It
For decades, the meat industry framed alternative proteins as fringe, fake, or faddish. Now, as MEAT the book prepares to land as a top-ten Spring 2026 science release, that narrative is quietly collapsing. Written by Bruce Friedrich, Founder of GFI - Good Food Institute, the book doesn’t argue against meat consumption at all, it argues the method of producing meat is obsolete. And crucially, many of the world’s largest meat companies agree.
Jan 191 min read
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