Tunnel Hill Mushrooms - The Rise of Subterranean Foodcraft
Tunnel Hill Mushrooms might be Australia’s most atmospheric food producer, literally growing the future inside a cold, abandoned Tasmanian train tunnel. In a world obsessed with glasshouses and steel-and-LED vertical farms, this one goes the other way: deep underground. The result? A quiet, almost eerie form of ambient agriculture turning a 19th-century sandstone tunnel into a precision-engineered microclimate for gourmet and medicinal fungi.
6 hours ago1 min read
Brad's Air-Dried Vegetable Platform, Not Just Kale
US based, Brad’s isn’t just selling kale chips, they’ve built a whole new air-dried snacking category out of air-dried vegetables. Walk down a Whole Foods aisle and their wall of colour jumps out at you in the form of Veggie Flats, Veggie Chips, Keto Crisps, Snackable Salads, and yes, Crunchy Kale. It’s the clearest example yet of how “whole-veg snacking” is separating itself from the UPF-heavy alternatives dominating grocery shelves.
10 hours ago1 min read
It’s All a Matter of Perception (Why ‘Vegan’ Still Trips People Up)
Plant-based food doesn’t have a taste problem, it has a perception problem, and the internet keeps proving it. A recent viral video shows a man raving about a burger, calling it “one of the best ever,” right up until he’s told it’s vegan. It wasn’t, it was beef the whole time, yet the flavour apparently changed instantly.
2 days ago1 min read
India’s Plant-Based Snack Boom Is Reshaping the World’s Biggest Food Market
India’s snack aisles are mutating again and this time, they’re going fully functional - India's plant-based snack boom. Seaweed chips, protein-packed bites, and fortified mini-meals are turning up in every metro, and they’re not framed as “vegan alternatives.” They’re just… snacks. Quick, nutritious, fuss-free, and engineered for a population that lives on the move.
2 days ago1 min read
If Breast Milk Changes in 6 Days, What’s Meat Doing to Your Blood in 6 Hours?
Here’s the thing nobody really talks about: breast milk is basically a real-time diagnostic of the human diet. The new University of Texas study showed when nursing mothers swapped beef for plant-based meat for just six days, their breast milk radically changed its fatty-acid profile showing more medium-chain fats, less long-chain polyunsaturated ones. That’s not a moral argument; that’s biochemistry. It tells us the body is a lot more “live-wired” to what we eat than we pret
2 days ago1 min read
Molly Ally Shows Why Asian Plant-Based Ice Cream Is Finally Winning
Molly Ally isn’t just another plant-based ice-cream brand, it’s the proof point Asia has been waiting for. Thai start-up's cracked the code by designing ice cream around a truth most global brands ignore: Asia is overwhelmingly lactose intolerant, and traditional dairy desserts simply don’t love Asian bodies back. Molly Ally’s success comes from treating this pain point not as a limitation but as a creative brief.
2 days ago1 min read
Avocados Just Smashed US Demand by More Than 1B Kilos
Americans are about to inhale a staggering amount of avocados, more than 3 billion pounds in 2026, says the Hass Avocado Board. That’s roughly 1.36 billion kilos of green gold, an astonishing number confirming what brunch menus have been hinting at for a decade - avocados aren’t a trend, they’re a cultural fixture.
4 days ago1 min read
Plates - UK's Plant-Based Michelin Star Blows Up the ‘Vegan Is Over’ Myth
Plates earned its Michelin star back in July, but the real story has only just surfaced: 95% of its diners aren’t vegan. That single number torpedoes the tired “plant-based is over” narrative and shows what’s really happening on the ground. Flexitarians, omnivores, and curious carnivores are willingly booking a fully plant-based tasting menu because it tastes brilliant, not because they’re signalling ethics or identity.
5 days ago1 min read
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