Organic Dried Fruit Moves From Pantry Staple to Functional Snack
Organic dried fruit is quietly having a moment and not the dusty trail-mix kind. According to Verified Market Reports, the category is riding a wave of clean-label snacking, rising disposable incomes, and a renewed appetite for food that feels both simple and earned. The firm projects a 6.5% annual growth from 2026 to 2033, pushing the market from US$3.35bn in 2024 to US$5.78bn by 2033. This isn’t dried fruit nostalgia, it’s a food sector re-valuation.
2 days ago1 min read
Leaf Rubisco Protein Enters the New Zealand Bakery Aisle
Eggs are quietly becoming optional in South Island bakeries. Foodstuffs South Island, NZ is trialling Leaf Rubisco Protein as an egg replacement across more than 200 New World, PAK’nSAVE and Four Square stores, marking the first major retail test for the Canterbury-based ingredient maker Leaft Foods. Cakes, muffins and fresh bakery staples are the proving ground, exactly where eggs normally do the heavy lifting on structure, binding and lift.
3 days ago1 min read
Italy Starts 3D Printing Its Food, Literally
Italy has spent centuries defending how food should be made and now it’s quietly experimenting with how food might be printed. In Abruzzo, researchers at ENEA’s EltHub are using 3D printing and lab-grown plant cells to create edible “inks” shaped into sliced foods and steak-like cuts. This isn’t novelty gastronomy, it’s applied food engineering, designed around texture, nutrition, and accessibility.
4 days ago1 min read