Savour’s Auda Finan Takes Top Honour as Kiwi Plant-Based Food Shines
A dairy-free take on classic Kiwi onion dip and a founder who loves experimenting have given New Zealand’s plant-based food sector something to celebrate. Savour Vegan Creamery founder Auda Finan has been named Food Technologist/Developer of the Year at the 2026 New Zealand Food Awards, with Savour’s Onion winning gold in the Chilled/Frozen category and Butta collecting silver.
5 hours ago2 min read
Five Foods Australia and New Zealand Could Create for China’s Next Decade
These five foods as concepts are speculative, but each has roots in science or products already emerging here.
7 hours ago3 min read
Hackers Turn Up EU Supermarket Freezers, Wasting Tens of Millions of Euros’ Worth of Food
Hundreds of stores hit, temperatures reaching 50°C and food dumped overnight. Could Australia and New Zealand’s supermarket freezers be sitting ducks?
1 day ago2 min read
Forget More Protein, Consumers Want Better Protein in 2027
Innova Market Insights' Top 10 Food Trends for 2027 suggests a significant change in consumer expectations. Nutritional quality, digestibility, metabolic health, longevity and fermentation are increasingly shaping what people want from their food.
And there's a subtle message for food manufacturers: simply adding another five grams of protein may no longer be enough.
5 days ago3 min read
Poland Puts Food Power Back Into People’s Hands - Could ANZ Follow?
Nearly 26,000 producers have embraced a simpler route from farm to consumer, true 'food power'. Australia and New Zealand could learn from it.
While Australia and New Zealand grapple with grocery bills and supermarket dominance, Poland has been building another route to the dinner table. Its agricultural retail trade scheme allows eligible farmers to turn their own ingredients into bread, preserves, juices and other foods, then sell directly under simplified rules.
5 days ago4 min read
Eat the Invader As Tiny New Zealand Community Turns Marine Pest Into Food
A tiny community on New Zealand's South Island is turning one of its ecological problems into something altogether more useful - food. From marine pest to pantry!!
Oct 63 min read
SIAL Sounds the Alarm on Protein Washing
SIAL Paris is putting the protein boom under scrutiny ahead of its 17–21 October food fair. Its published trend analysis warns of “protein washing” - marketing that elevates protein content without a corresponding nutritional benefit. The message to manufacturers is clear, protein quantity alone cannot establish a product’s value; quality, digestibility and the overall food matter too.
Oct 22 min read
Grandma's Potions Are Making a Return - from Plant Extracts to Tree Spirits
For some of us, the scent of lemon verbena brings back a grandma's garden and her potions. Today, that familiar plant sits within a global botanical ingredients business, while orchard woods are becoming the basis of premium non-alcoholic spirits. Two recent developments suggest the garden and forest still have plenty to offer modern food and wellbeing businesses.
Oct 22 min read
Global innovation showcases celebrate clean-label plant proteins, nutrient-dense algae ingredients, and dairy-free alternatives that elevate everyday cooking. Mass-market menus often fail to keep pace with these advances, and consumer critiques addressing bad fast food chains show how tired diners have become of bland, ultra-processed items. Modern consumers actively look for wholesome nutrition and transparent ingredient sourcing when dining out. Supporting creative culinary food tech helps steer the hospitality industry toward healthy, sustainable dining habits.