Ingredients
Fermented Okara Oyster Mushroom Protein Boosts Umami
NTU Singapore researchers used oyster mushroom mycelium to ferment okara, a soy byproduct, raising its protein content to over 30% and improving its flavor
Latest Food Trends news
Business
Biotech Open Platform launches precision
A €20 million industrial-scale precision fermentation facility has opened in Clermont-Ferrand, France, to help startups scale sustainable food ingredients
Business
California launches first US voluntary
California has created the first state-level voluntary certification label for non-ultraprocessed foods, overseen by the Department of Public Health.
Culture
Vegan Society of Ireland urges plant-based fund in Budget
The Vegan Society of Ireland is calling for a state-backed Plant-Based Food Fund and national strategy in Budget 2027 to reverse the collapse of domestic
Culture
NYC soy milk school pilot cuts emissions and boosts
A New York City school soy milk pilot cut milk-related emissions by 17% and increased student milk selection by 18.6%, leading to a 12-school expansion
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Top stories
Movements
Movements
Once Upon a Farm Targets $1 Billion with Cooler Expansion
Once Upon a Farm CEO John Foraker outlined a strategy to reach $1 billion in revenue, focusing on household penetration, cooler placement, and category
Movements
Clean-Label Alternatives Emerge for Plant-Based Meat
Industry experts identify legume flours, whole grains, and psyllium husk as potential clean-label replacements for common additives like methylcellulose
Movements
Burger King Austria Launches Plant-Based Crispy Chicken
Burger King has introduced a first-of-its-kind plant-based crispy chicken burger and wrap across Austria, expanding its vegan menu in partnership with The
Ingredients
Ingredients
Soufflet Malt and Eat The Truth Partner on Malt-Based
Soufflet Malt and Eat The Truth have partnered to develop fermented malt-based flavor ingredients for cocoa replacement and non-alcoholic beverages, using
Ingredients
La Vie Launches Tofu Range at Tesco and Ocado
Plant-based brand La Vie has launched its first tofu products in the UK. The Tofu Pan Fry Teriyaki and Tofu Nuggets are now available at Tesco and Ocado.
Ingredients
La Vie Launches Tofu Nuggets and Teriyaki Cubes in UK
French plant-based brand La Vie has launched two ready-to-cook tofu products in the UK, targeting flexitarians with 'tofu that thinks it's chicken' as
Drinks
Drinks
Oatly launches oat milk with 5g fibre per 250ml serving
Oatly has expanded its UK range with two new fibre-enriched oat drinks, each providing 5g of fibre per serving, to address the widespread national fibre
Drinks
Embryonic Stem Cells Grow Self-Organising Cultivated Meat
Scientists at EMBL Barcelona have grown tiny, complex bovine tissues from embryonic stem cells, a method that could one day simplify production of
Drinks
Ulrick + Short Launches Sunflower Seed Flour for Plant-Based
British ingredient supplier Ulrick + Short has launched Fazenda Lieto, a range of sunflower seed flours designed to boost protein and fibre while improving
Business
Business
Biotech Open Platform launches precision
A €20 million industrial-scale precision fermentation facility has opened in Clermont-Ferrand, France, to help startups scale sustainable food ingredients
Business
California launches first US voluntary
California has created the first state-level voluntary certification label for non-ultraprocessed foods, overseen by the Department of Public Health.
Business
Spain's Elian secures $46M for EU plant
Spanish agrifood firm Elian has received a €40 million investment from the state-owned fund Cofides to expand its Barcelona plant-based protein production
Culture
Culture
Vegan Society of Ireland urges plant-based fund in Budget
The Vegan Society of Ireland is calling for a state-backed Plant-Based Food Fund and national strategy in Budget 2027 to reverse the collapse of domestic
Culture
NYC soy milk school pilot cuts emissions and boosts
A New York City school soy milk pilot cut milk-related emissions by 17% and increased student milk selection by 18.6%, leading to a 12-school expansion
Culture
UPP and Betta Choc Named Runners-Up for Upcycled Food Tech
UPP and Betta Choc were joint runners-up at the EMEA Global Food Tech Awards in London for turning broccoli waste and date seeds into scalable ingredients.
News
News
Plant-Based Milks, Vegan Snacks Expand in Retail
École Ducasse launches plant-forward courses for 2027, while Ripple Foods and Glebe Farm introduce new dairy-free milks.
News
GLP-1 Drug Trend Drives Premium Whey Protein Demand
Demand for premium whey protein is surging, driven by users of GLP-1 weight-loss drugs seeking high-protein foods.
News
Hangry Planet Vegan Gas Station Sells for Over $12 Million
North America's first fully plant-based gas station convenience store, Hangry Planet, has been sold for more than $12 million after four years of
Profiles
Ajinomoto
1909 · Tokyo, Japan
Baijiu, Soju, Sake And Regional Spirits
Distilled or fermented spirit · Typically 15% to 60%
Bakery Chains
Industrial-scale, consistent production... · Late 19th to early 20th century
Bangladesh
Bangladesh · Late 20th century
Biscuits And Wafers
Confectionery ingredient · United Kingdom
Black Garlic
Sweet, umami, balsamic, molasses-like · Soft, paste-like when aged
Bubble Tea Chains
Taiwan · 1980s
Data and guides
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Common questions
What does Palate Shift report on?
Shifts in what people eat and drink across Asia, meaning an ingredient, format or habit moving from the margin towards the mainstream. Movements is the spine, with Ingredients and Drinks alongside it, and Business and Culture covering the money and the meaning.
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No. This is trend and business reporting rather than cooking, so nothing here is a method to follow. Pieces about an ingredient describe what has been reported about it, not how to use it.
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