Vietnam’s Plant-Based Cheese Kashew is Melty, Delicious and 100% Natural
Crafted without additives and with artisanal care, this cheese proves plant-based indulgence can be both sustainable and delicious
Ārepa is the New Zealand Startup Turning Neuroscience into Sips
This Kiwi company is looking to build a new kind of brain-boosting supplement ecosystem.
Convenience stores capitalize on GLP-1-driven dietary shift
People ‘are eating more protein than ever,’ according Cargill’s 2025 Protein Profile
From Workout Staple to Wellness Essential: Creatine’s Rise in Functional Nutrition
Backed by science and boosted by innovation, creatine is breaking out of the gym and powering the next wave of wellness.
Here’s how to revive plant-based dairy
Promotions and clean products are key shopper magnets
Blue Zone Dining: The Longevity Secret Reshaping Global Menus
From Nicoya to New York, chefs are translating the world’s longest-living food traditions into vibrant, modern menus, and diners are hungry for more.
Could Watermelon Milk Transform the Plant-Based Dairy Market?
California startup Força Foods is challenging almond and oat milks with a low-water, nutrient-rich alternative.
Savor’s Animal-Free Carbon-Based Butter Alternative
Could this be a game changer for sustainable fats in food service?
A Slice of Innovation: New Culture’s Animal-Free Mozzarella Is Sparking a Pizza Revolution
Dairy-free mozzarella is winning over top chefs and stretching the limits of what cheese can be.
Nourish Ingredients CEO James Petrie on the future of hybrid food products and global expansion
After a year of successfully launching two products, Nourish Ingredients looks to what the future holds for plant-based foods and flavour.