Packaging made from veggie waste can help reduce Australia’s single-use plastic reliance
The work is being done as the Australian Government’s target for all packaging to be reusable, recyclable, or compostable by 2025 nears.
Food waste start-up Forkful wins grant to roll out in Melbourne city
Forkful is a digital marketplace connecting local hungry communities with restaurants and grocery stores.
Nestle launches paper-based Nespresso compostable coffee pods
“This is about yet another sustainable choice, without compromising on quality.”
Edible insects: Would you eat crickets as corn chips?
Beyond being edible, bugs can actually – surprisingly, excitingly – be delicious…
Brownes switches to ocean-bound plastic for its dairy packaging
Brownes claims its move will save some 2.7 million virgin plastic tubs from being produced each year.
8 plant-based alt-meat brands you can find in New Zealand supermarkets
We’re sharing a list of plant-based alt-meat brands you can find easily in New Zealand supermarkets…
Lasers can now add produce branding to fruits without labels or packaging
The company has partnered with EcoMark and Macsa – two global companies in the coding and marking space – to develop a new technique with zero ink and zero label cost.
Good Meat serves latest version of cultivated chicken at COP27
The UN Intergovernmental Panel on Climate Change (UNIPCC) has hailed cultivated meat as a “transformative” approach to emissions reduction.
Next Wagyu 2.0: An alt-meat substitute that doesn’t need chilling
The shelf life of Next Wagyu 2.0 is up to one year without refrigeration thanks to a vacuum packing method created by Mama Foods.
Nespresso reveals the winner of the Australian StartCup Challenge
This year’s runners-up, Gaia Project and Tackle Lab’s NOGO Bin, each received $1000 in cash.
Singapore’s Dr Foods unveils world-first plant-based foie gras
A controversial French delicacy, foie gras is typically made from the liver of a fattened duck or goose.
Future Farm’s plant-based products join Soul Burger Australia’s menu
Meatballs, mince, burger patties, tuna, and soon a sausage are all billed as having the taste and texture of the meats they mimic.
Pulp Culture creates world-first alt-protein-boosted alcoholic beverage
“It’s exciting to continue unveiling new categories for food and beverage brands delivering the bullseye of what today’s consumers want.”
Domino’s creates an Impossible plant-based pizza menu
Real meat can be replaced with Impossible Beef on Domino’s Supreme, Godfather, Firebreather and Cheeseburger.
Kiwi biotech startup Daisy Lab wins grant to replicate milk protein
Brianne West, founder & CEO of Ethique, created Nous to provide mentoring, coaching, investment, and marketing support for environmentally and socially focused enterprises.