Fowles Wine goes batty for biodiversity
A colony of 100 bats, weighing 10 grams each, can remove up to 1kg of insects every night.
Old tech is being deployed to create alt-protein food our pets will love
Bond and Hill’s have partnered to develop a greener source of animal protein for pets’ dietary needs.
The Danish Company Too Good To Go Launches In Melbourne
“We dream of a planet with no food waste, and Australia plays a powerful, positive role in that vision,” said CEO Mette Lykke.
Milk on Tap: Wellington duo’s solution to plastic waste
Partnering with Kaipaki Dairies, Wellington Milk provides a fully sustainable zero-waste milk tap system that runs on 10 and 20-litre reusable milk pails operated via an on-bench tap.
Heinz unveils the first plant-based Oscar Mayer hot dogs and sausages
With a smokey taste and meaty colour, NotHotDogs and NotSausages were created to provide the closest-possible experience to real meat products for consumers seeking plant-based alternatives.
King International launches the Soy Pro+ dairy-free yogurt
The product has been sold in Vanilla and Berry flavours in 450 Woolworths stores across Australia.
Loving Earth adds two new flavours to its breakfast cereal line-up
Healthy food manufacturer introduces Golden Apricot Crunch and Almond Butter Crunch.
Steakholder Foods creates 3D-printed shrimps, expanding alt-seafood range
Steakholder Foods, a high-tech food company, has introduced its 3D-bioprinted shrimps, expanding its alternative…
Waste not, want not: Cello-gum turns coconut jelly scraps into food additives
The residual jelly scraps, typically discarded as waste from the coconut jelly production process, are ingeniously transformed as additives for food, medicines, and cosmetics.
Yeast, Please! Meet Torula oil, the fungi-based palm oil alternative
C16 Biosciences’ discovery of a palm oil alternative made from fungi is poised to revolutionise the industry and address the environmental threat caused by palm oil production.
SciFi Foods’ hybrid meat manufacturing plant ready for commercial production
The 90:10 blend of vegan and cell-cultured ingredients is expected to produce about 50,000 burgers a year,
Forsea to create first cell-cultivated freshwater eel
Roee Nir, CEO and co-founder of Forsea, believes that the launch marks a major leap in the journey to deliver delicious cultured seafood products.
Meat and dairy industry giants have a hold on vegan brands, here’s why
While the switch to eating vegan food may seem empowering, it places an unrealistic pressure upon consumers to drive the shift to plant-based foods.
In Mexico, Biofase is creating cutlery from avocado waste
Scott Mungia discovered that avocado seeds contain a polymer similar to the one in corn used to create bioplastic.
Food authorities clear cultured quail from Vow Food as a food ingredient
In Australia-New Zealand, four companies are working in the cultivated meat ecosystem.