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.
Aided by Austrade, Dandenong, Victoria-based manufacturer Made Group has cracked the sophisticated and competitive Japanese beverage markets with its range of cold-pressed juices.
Blood orange, a versatile, showy citrus variety beloved by chefs, attracts a price premium – and has potential as a nutraceutical, says Vito Mancini, director of Australia’s largest grower of the fruit, RedBelly Citrus, who reveals the company’s strategy for minimising waste and maximising returns.
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.
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.
Vegan oat milk company Oatly, its brand boosted by high-profile investors including Oprah Winfrey, is set to cash in on booming demand for plant-based milks with an initial public offering in the US.
According to a new report from AMR, the global market for health-promoting Reishi mushrooms will grow at a CAGR of 8.1% between now and 2027 to more than $6.5 billion.
A new brand of nut milk, lower in calories, oil and sugar than oat milk and using less water to produce than almond milk, has gone gangbusters in the hip cafes of America’s metropolises.