Aussie scientist seeks to do good for the planet with ice cream
Elato, billed as the country’s first social enterprise ice cream, commits to donating 50 per cent of the brand’s profits to support food-rescue non-profit organisation OzHarvest.
Australian alt-meat maker eyes growing Chinese demand for plant-based foods
China consumes 28 per cent of the world’s meat, including half of all pork, with the average Chinese person now eating 63kg of meat a year.
The Future of Protein: innovation, nutrition, and challenges
The alt-meat market is expected to grow to $140 billion during the next 10 years.
Singapore’s Stuff’d becomes first QSR chain in Asia to completely replace beef
Impossible Beef is a product of US food tech startup Impossible Foods, which says it looks, tastes, and smells like ground beef – but is made entirely of plants.
Meatless Mondays: the environmental impact of going plant-based for just one day a week
Plant-based food is more accessible now more than ever. It’s available in restaurants, supermarkets, and hotels. Even convenience stores like 7-eleven are now offering plant-based alternatives
11 Plant-based meat brands you can find in the Philippines
A recent study from FDA showed that with growing awareness and adoption of global trends, plant-based foods in the Philippines had taken hold of a recognisable niche marketplace in the past year, offering consumers more choices in the category.
Two Taiwan scientists are changing the taste of vegan alt-meat
Huang Jen-Yu and Michelle Lee, Taiwanese researchers from Cornell University, saw the trend of plant-based meat and were the first to use an encapsulation technique to produce “artificial fat,” which allows plant meat to taste like real meat.
Plant-based dishes dominate COP26 menu
For its 26th summit, the climate conference will feature a “low-carbon” menu – that will include 95 per cent British food with 80 per cent of produce locally sourced from Scotland.
Filipino alt-meat brand Unmeat launches in the US
Unmeat’s range includes plant-based burgers, nuggets, sausage, and ground meat.
Inside Hong Kong’s first closed-loop cocktail bar, Penicillin
Penicillin is Hong Kong’s first “scrap-less” bar – a bar that produces minimal waste by the end of the night.
Outcast Foods turns discarded fruits and vegetables into plant-based supplements
Beets, blueberries, and pumpkin from farms, food manufacturers and supermarkets are upcycled into nutrient-dense, sustainable products.
The Very Good Food to launch flagship brand in China
As part of the plan, The Very Good Food is working with partners in China to assess the importation of its products and supply chain logistics.
Oatly Singapore plant opens in JV with Yeo’s
New factory will supply alt-milk to meet growing consumer demand in Asia.
Made without beans: Could lab-grown coffee solve the global coffee shortage?
These are just several reasons why businesses shouldn’t rely on growing coffee alone, and lab-grown sustainable coffee might be the viable alternative in the future.
US pea-protein specialist Puris doubles capacity
Named the most innovative food company in the world by Fast Company earlier this year, Puris was an early innovator in the alt-meat space.