‘It’s a Revolution’: How to Put Seaweed on the Menu
Environmentally positive, quick to grow and packed full of flavour, there’s no question that sea vegetables deserve a place on the plates of the future. But why aren’t more people eating seaweed already — and how can chefs lead the way?
How Retailers Are Using AI And Machine-Learning To Improve The Success Of Products On Supermarket Shelves
Of all the new products that make their way on to your supermarket shelves, only five percent are successful, a UK-based company is looking at ways to change that
Matcha in a Capsule? Japan’s VICELLA Laboratory Is Reimagining Wellness with Tea Tech
With global demand for matcha on the rise, a capsule or pill might be the easiest way to enjoy all its nutritional benefits.
Mushroom Mania: The Rise of Mycelium-Based Products in F&B
From fungi-based bacon to biodegradable packaging, mycelium is emerging as one of the most transformative materials in the global food system and far beyond.
