Greenland - From Geopolitics to Crunchy Greens
Greenland is back in the headlines, not for geopolitics or melting ice, but for something far more practical: food. In the Arctic town of Sisimiut, population roughly 6,000, a local hydroponic farm is proving lettuce, not logistics, might be the real sovereignty issue. As imported produce arrives soggy, bruised, and eye-wateringly expensive, locally grown crunchy greens are quietly winning shelf space.
2 days ago1 min read
What To Eat on GLP-1 & Why Avocado Keeps Showing Up
Clinical evidence helps point the way. A randomised 3×3 crossover study, published in a peer-reviewed journal and indexed on PubMed, shows that adding avocado to a mixed meal can improve post-meal blood glucose response and satiety, particularly in overweight adults. For GLP-1 users, those outcomes are not theoretical, they map directly onto daily challenges around energy dips, under-eating and nutritional adequacy.
3 days ago1 min read
UK Kraut Market Moves From Gut Side Dish to Centre Plate
Fresh, live fermented foods are quietly breaking out of the health-food corner in the UK and sauerkraut is leading the charge. Once seen as a sour continental side dish, kraut is now being re-discovered as a flavour-forward, everyday food, buoyed by growing interest in gut health, fermentation literacy, and mounting consumer distrust of ultra-processed foods.
4 days ago1 min read
Will Harris Farm Become Amazon's Whole Foods Australia?
Amazon doesn’t do “dabbling”. When it partners with a premium food retailer, history suggests it’s usually step one, not the end game. The new Amazon–Harris Farm Markets grocery tie-up in Sydney, Australia, looks tidy on the surface, same-day delivery, curated fresh food, Amazon Flex drivers, but beneath it sits a bigger question: is Harris Farm being quietly groomed as Amazon’s Whole Foods analogue for Australia?
6 days ago1 min read
China’s Premium Food Moment Is Wide Open To Artisanal Products
“There’s never been a better time for ANZ artisanal food producers to enter the China market.” That’s the assessment from Iain Langridge, MD of In2AsiaExports, who has spent more than a decade helping premium international food and wine brands establish themselves across China’s fast-evolving and ever changing food landscape.
Jan 271 min read
FoodTech 500 2025 & The Survivors of the Protein Reset
The 2025 FoodTech 500 reads less like a hype parade and more like a post-mortem. Plant-based hasn’t vanished, cultivated meat hasn’t collapsed, but the centre of gravity has shifted. The companies still standing are quieter, more technical, and far less interested in convincing consumers to “change behaviour”. This year’s list rewards those building infrastructure, ingredients, and systems that slot into existing food supply chains.
Jan 271 min read
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.
Jan 271 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”.
Jan 261 min read
Interesting to see the focus on healthier food options. Clear nutrition info, like the Dairy Queen nutrition menu, helps people understand what they’re eating and choose meals that fit their health goals.
This is a really interesting step forward for military nutrition. It’s encouraging to see the Army looking beyond calories alone and focusing on overall wellness, performance, and long-term health. Introducing plant-based options like Impossible Foods alongside broader kitchen upgrades (air fryers, made-to-order meals, smoothie bars) shows a thoughtful, science-backed approach to fueling soldiers properly.
Nutrition plays such a critical role in both physical endurance and cognitive performance, so having cholesterol-free, protein-rich alternatives available makes a lot of sense—especially in demanding environments. It also reflects a wider shift toward preventive health care rather than reactive solutions.
I’ve been following similar developments in food, nutrition, and modern menu planning, and I’ve shared related insights and breakdowns here for anyone interested in how…
“I recently came across mcdmenu.us while looking for updated McDonald’s prices, and it’s actually really helpful. The site shows the full menu with accurate prices and easy navigation — great for anyone who wants to check before ordering.”
Applebee’s Menu has many tasty foods for everyone to enjoy. You can find burgers, steaks, salads, pasta, and more — all made fresh and full of flavor. Applebee’s is a friendly and comfortable place to eat, and the prices are affordable. The menu includes classic favorites and new dishes that people love to try. Whether you go with friends or family for lunch or dinner, Applebee’s always has something delicious for you. With great deals and special offers, the Applebee’s Menu is loved by many people around the world. https://applesbeemenu.org/
This is really inspiring — the US Army’s move to integrate Impossible Foods shows how plant-based options are becoming more recognized for both nutrition and sustainability. The fact that they’re replacing deep-fat fryers and adding made-to-order healthy choices is especially encouraging.
On vizacas.com, I recently explored how the trend of plant-based food in institutional settings (like schools, military, hospitals) is influencing product innovation and consumer expectations. I’d be happy to share that if anyone’s curious about how this could scale and what challenges might arise (cost, supply chain, taste acceptance, etc.).