Northern Australia is ideal for producing high-value, in-demand spice crops such as kalonji, fennel and black sesame, a CQU study has found.
Food-systems experts from London, Delhi and Sydney discuss strategic policies and practices to boost food equity and resilience in this webinar hosted by The George Institute for World Food Day 2021.
Product terminology confusion is on the rise as plant-based milks, animal-free eggs and cell-cultured meats of various descriptions proliferate in markets worldwide.
Australian plant-based meat product company v2food, a joint venture between CSIRO, Main Sequence Ventures and Hungry Jack’s franchisee Jack Cowin, has expanded its export reach into China. The company is now valued at more than half a billion dollars.
Woolworths’ venture capital arm w23 is one of the backers in a bumper $4m funding round for Sydney-based premium proteins start-up Harvest B.
Four big trends are fuelling beverage innovation across the APAC region, and they’ve only been accelerated by the COVID-19 pandemic.
Increasingly, universities are picking up on the need for skills acquisiton in the alt-proteins space. From August, Singapore’s Nanyang Technological University will offer a two-year course exploring sustainable alternatives to conventional meat and key technologies in this emerging field.
A May 2021 survey commissioned by Bloomberg News revealed that more than a third – 35 per cent – of Americans are now “making a conscious effort to eat less meat”, citing health concerns as the motivator.
Collingwood Children’s Farm has been reenvisaged and revitalised as a shining example of intensive small-scale urban agriculture. And it’s attracting more visitors than ever.
All-Australian manufacturer McKenzie’s Foods has expanded its range of flours on the back of the pandemic-lockdown-related home baking boom and increasing health-consciousness in consumers.