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.
17 hours 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
2 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.
3 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- Good Food Institute, the book doesn’t argue against meat consumption at all, it argues the method of producing meat is obsolete.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.
4 days ago1 min read
Towzen From Kyoto to Kent Street & How Japan Keeps Exporting Food Culture
Japan has done it again. Not with sushi, not with matcha, but with ramen that quietly rewrites what comfort food can be. Towzen, a cult vegan ramen institution born in Kyoto, has landed in Sydney’s CBD, and the queues are doing the talking. On Kent Street, inside a 140-year-old heritage building, diners line up in the heat for bowls of soy-milk ramen that feel both deeply Japanese and unexpectedly modern.
4 days ago1 min read
Marks & Spencer Underfire as Supermarket Surplus & UK Hardship Collide
In the UK, Marks & Spencer ( M&S) is under fresh scrutiny after a vigilante food waste watchdog posted a video on Instagram and TikTok showing wheelie bins of in-date, unsold food and flowers left behind an M&S store, everything from sliced meats and whole chickens to potatoes and bakery goods still days from expiry.
6 days ago1 min read
Beyond Meat Moves from Burger to Can
Beleaguered Beyond Meat is no longer just trying to fix dinner with its plant-based meat, it’s coming for your drink can. The company has launched Beyond Immerse, a sparkling functional beverage line full of plant protein, fibre, antioxidants and electrolytes, positioning it as a lighter alternative to heavy protein shakes. Three flavours, two protein tiers (10g and 20g), and a limited-run release via the Beyond Test Kitchen from January 15. On the surface, it looks like inno
7 days ago1 min read
Vietnamese Cities Blend Organic Agriculture with Vertical Farming
Vietnam’s busy cities are confronting rapid urbanisation and shrinking farmland by augmenting traditional organically grown vegetables with cutting-edge urban vertical farming models. In Ho Chi Minh City, cooperatives like Tuan Ngoc Hydroponic Vegetable Cooperative are expanding hydroponic and IoT-controlled production, scaling from 1,000 m² of leafy greens in 2019 to over 10,000 m² today and boosting output from 3 t to ~30 t monthly while maintaining premium quality and trac
7 days ago1 min read
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