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.
Nestle’s Garden Gourmet brings back its vegan foie gras
“Our teams worked hard to improve the recipe, taste, and shelf-life, bringing us even closer to animal-based foie gras.”
20 fast-food restaurants worldwide with plant-based options
If you’re part of the generation hungry for change, join us as we explore the delectable world of plant-based offerings, taking the fast-food scene by storm. 🌱🍔✨
Krispy Kreme Australia goes vegan with two new doughnut flavours
The range features two flavours – the Fudge Brownie Bliss and the Apple Custard Crumble.
Three Melbourne Uni students launch sustainable seltzer brand ‘Wonki’
Wonki plans to expand its retail presence with leading liquor retailers next year.
Seven climate-friendly innovations for food production
While the declaration is thin on concrete actions to adapt to climate change and reduce emissions, it draws attention to a crucial issue.
World first: Nourish creates animal-free fat with the mouth feel of the real deal
Most alternative fats can’t replicate the rich, authentic flavour of cooked meat. This one can.
M&S Food introduces first-ever fully recyclable paper fibre coffee cup
Currently, regular paper coffee cups cannot be easily recycled due to the thin layer of plastic coating on the inside that stops contents from seeping into the paper.
Cold Rock rolls out new flavours of plant-based ice creams
In addition, Cold Rock has introduced its first 100 per cent plant-based ice cream cake, the Do or Do-Nut.
Sweet news: Krispy Kreme rolls out vegan doughnuts in Australia
The new plant-based range is available in two flavours: Fudge Brownie Bliss and Apple Custard Crumble.
V2Food creates colour-changing tech for plant-based alt-meat
While most plant-based proteins remain the same colour before and after cooking, the company says RepliHue changes colour at the same time and temperature as animal meat.
1800 Tequila creates bars devoted to biodiversity
The bar is intended to raise awareness of Australia’s biodiversity.
Gin label Bombay Sapphire works with artist to unveil limited-edition label design
Customers can find the new bottles in France, Italy, Spain, Germany, Portugal, Austria and Andorra.
Tindle Foods reveals a plant-based breakfast sausage
Tindle Foods has also collaborated with plant-based alt-egg brand Just Egg to integrate its products into foodservice menus.