Otis Oat Milk Just Weeks Away From Its NZ Production Start Date

Auckland, NZ based, Otis Oat Milk, is on the brink of a significant milestone. as its collaboration with Free-flow Manufacturing is nearing completion, paving the way for the first batch of New Zealand-produced Otis Oat Milk.

Source: Otis Oat-Milk

Scheduled to go live early next year, the production facility will face minor delays due to the holiday season as German and Swedish technicians, essential to the commissioning of the plant, head back to Europe to spend Christmas will families. They will arrive back in New Zealand in mid-January, post their festive family time.

Free-flow Manufacturing, along with the European installation team, has had a tight commissioning schedule. Since the last update in April, significant strides have been made with the hydrolysis plant, a critical component in oat milk production, was designed, constructed, and approved in Germany now installed.

Source: Otis Oat-Milk

Otis Oat-Milk says in a release, September marked a milestone when the first container loads of equipment arrived in Auckland. This arrival wasn’t just about equipment; it symbolised the physical manifestation of innovative technology and the impending reality of locally produced oat milk. The team has worked hard to prepare the site, laying concrete and erecting a new roof to accommodate the brewing and packaging lines.

The next phase focuses on installing the Tetra Pak packaging line and the aseptic steriliser, due to arrive in the new year. These installations mark the final steps in completing the production line.

The company adds, pivotal moment in this journey occurred in September when the Otis team, along with Free-flow and Swedish experts, visited Tetra Pak’s headquarters in Singapore. This visit was not just a formality but a critical step in ensuring the quality of the product. There, they conducted product trials, tested the updated Otis recipe, and finalised the white-label oat milk product for other brands produced by Free-flow.

‘As we eagerly anticipate the launch and we are very grateful for the patience of our customers,’ says the company.

This initiative is more than just a business expansion; it’s a testament to innovation, international collaboration, and a shared passion for sustainable, plant-based alternatives originating from New Zealand.

For more information CLICK HERE for Otis Oat Milk and for Free-Flow Manufacturing CLICK HERE

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Grater Goods ‘Get Legless This Christmas’ Billboard Campaign Is Taking Animal Meat Head-On

In a bold move that’s ruffling feathers across New Zealand, Christchurch-based Grater Goods has set in motion its cheeky ‘Get Legless This Christmas’ billboard campaign.

Source: Grater Goods – Impressive ‘Get Legless’ billboard seen in a Lower Hutt, Wellington street.

The campaign is stirring up a festive frenzy with its launch of 1kg plant-based roast Chickun and roast Furkey, now strutting their stuff in over 140 supermarket outlets nationwide, including Woolworths / Countdown stores.

The ‘Get Legless this Xmas with Grater Goods Roast Furkey’ has become the talk of the town. This white-meat seitan roast, filled with herb stuffing and snugly wrapped in a soy ‘skin’, is topped off with a luscious maple glaze.

Source: Grater Goods

It’s a Christmas culinary dream that’s easy to cook, scrumptious whether served hot or cold, and stands out as a stunning centerpiece on any festive table.

With more than 10,000 plant-based chicken and turkey roasts produced, Grater Goods is catering not just to vegans and vegetarians but also to a growing legion of flexitarians. This surge in production signals a rising tide of awareness and a shift towards more sustainable eating habits.

These roasts are described as decadent and impressive, perfect for any celebratory occasion.

Source: Grater Goods

Although sold frozen, they thaw into ready-to-devour delights that can be refrigerated for up to 14 days.

For those eager to tuck in, remember this is a pre-cooked delicacy. The key to a perfect roast is just warming it up and getting that golden, crispy skin. With a hot oven, the cooking time might need to be reduced, but keeping an eye on it will ensure a perfectly browned, festive feast.

Grater Goods’ playful campaign not only adds humour to the holiday season but also offers a mouth-watering, ethical alternative that’s gaining ground in the hearts (and plates) of traditional animal meat eating New Zealanders.

For more information CLICK HERE

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Valentino’s NEW Oat Milk-Based Gelato & Sorbet Garnering Sweet Attention

New Zealand based, Valentino’s is making a cool splash in the local market with its latest range of whats believed to be a world first with an oat milk-based gelato & mango sorbet. As the world turns its gaze to plant-based food-styles, Valentino’s is well positioned to capture the hearts and taste buds of the global GenZ demographic, hungry for sustainable and dairy-free products.

Source: Valentinos

From its modest inception in 2004, Valentino’s has maintained its values and artisan quality at the core of its operations. Its journey from a family holiday inspiration to a wholesale sensation in New Zealand’s frozen dessert market has been as rich and rewarding as its flavours.

Their new lineup of oat milk sorbets is a testament to their commitment to innovation and the environment. Offering 11 different flavours, Valentino’s ensures preferences of their customers are not just met but exceeded with delightful customisations. This commitment to customer satisfaction is deeply ingrained in their philosophy: “To create joy and delight in someone’s day.”

Source: PFN

What sets Valentino’s apart in the frosty fray is the exceptional quality of their ingredients, blending New Zealand’s local produce with Italian flair. Their products boast a smooth texture and are low in fat, with their gluten-free gelatos and vegan-friendly sorbets that don’t skimp on taste.

Their sorbets, made with fruit purees and natural sweeteners, offer a guilt-free alternative to traditional dairy ice cream. With no air whipped in, every scoop is dense with undiluted flavour, catering to the health-conscious without compromising on the indulgent experience.

As the global vegan sorbet and gelato market thrives, driven by a health-conscious population and ethical considerations, Valentino’s stands out with its eco-friendly and animal-friendly offerings. While challenges such as achieving natural sweetness and limited nutritional value exist (maybe a protein based sorbet is in the wings), the company’s focus on quality and customer health positions it well in an expanding market.

Source: PFN – a visual depiction of a protein-infused sorbet bowl appealing to the Gen Z demographic. It embodies the concepts of health, vitality, and sustainability.

With the GenZ demographic leading the charge towards plant-based diets for health and environmental reasons, Valentino’s new range of oat milk products is not just on-trend but ahead of the curve, just preparing to scoop up success in the international market.

For more information CLICK HERE

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COP28 Doing Its Best With Plant-Based & Vegan Offerings

Changes to this years COP28 conference in Dubai reflect the growing global demand for sustainable and environmentally friendly food choices.

Over 250,000 meals will be served during the 10-day COP28 event, showcasing a diverse range of plant-based and vegan options, a proactive response to previous calls for more ‘clean’ food offerings at such gatherings.

Source: COP28 – UAE Minister of Climate Change and Environment Mariam Almheiri adressing working group.

This shift not only caters to health-conscious attendees but also partly aligns with the conference’s commitment to environmental stewardship.

Here’s a list of those operators designated either vegan or plant-based.


Chuck Chick: Revolutionising fast food with its vegan chick’n burgers, Chuck Chick has been a crowd favorite since its inception in London, now gracing Dubai with its eco-friendly yet delicious offerings.

Source: Chuck Chick

PRUNCH: This fusion food truck embodies the cultural blend of Indian heritage and Dubai upbringing. PRUNCH’s menu is a celebration of flavors from around the world, all wrapped in a vegan package.


Sweet Corn: Specialising in vegan sweet corn, this food truck offers a wholesome treat, serving steamed corn glazed with vegan butter and seasoned with a medley of spices.


THRYVE: A pioneer in sustainable food production, THRYVE uses the environmentally friendly faba bean to create nutritious plant-based meats, setting a new standard for eco-conscious eating.

Source: THRYVE

Vietnamese Foodies: This family-run restaurant brings the essence of Vietnamese cuisine to Dubai, offering a range of healthy, vegan-friendly dishes that are as nutritious as they are flavorful.

Just Vegan – a simply ‘attired’ cafe/restaurant in down-town Dubai offering all vegan food. But unfortunately its description is quite minimal.

Source: Just Vegan

Wild & The Moon: A testament to the belief that good food can be both healthy for people and the planet, Wild & The Moon offers a variety of organic, plant-based dishes, ranging from salads to smoothies, and more.

Roots & Rolls, Barcelona’s pioneer in 100% plant-based sushi, is at the forefront of innovative plant-based gastronomy in the city. The Asian-inspired menu showcases signature delights such as plant-based sushi, karaage, gyozas, kimchi, baos, and much more, offering an adventurous, wholesome, and delicious dining experience.

Source: Roots and Rolls

PXB Café: Situated in Expo City’s BLUE ZONE, PXB Café is not just a food spot but a beacon of plant-based living, emphasizing whole, natural foods and a deep connection to their origins.


Expo City Farm: Located in the GREEN ZONE, this innovative urban farm is more than a dining venue; it’s an educational center where visitors can learn about sustainable living and vegan cooking.

Switch Foods: Abu Dhabi plant-based FoodTech startup committed to driving consumers towards plant-based food products without compromising on taste, health, or ethics.

Source: Switch Foods Plant-based Kafta

This quality array of plant-based and vegan food options at COP28 is not only about a culinary choice but also a reflection of a growing deeper commitment to sustainability and environmental responsibility. It marks a significant step towards a more sustainable future, responding to the calls for more eco-friendly practices at these sorts of global events.

While this is a commendable step forward, it also raises the question of how much further we can go in integrating sustainability into every aspect of such large-scale events, furthering our commitment to a healthier Earth.

For more information CLICK HERE

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TGA-Certified Wellness Wave Emerging From Ancient Lakes In West Australia’s Outback

In a breakthrough for health and wellness, Ancient Lakes, a West Australian wild salt company, has achieved a significant milestone. The Australian Therapeutic Goods Administration (TGA) has certified its liquid magnesium product, giving credence to a natural wonder from the remote landscapes of Western Australia.

Source: Ancient Lakes Magnesium

Nestled 500 kilometers east of Perth, in an ancient inland lake, lies the source of what many consider the world’s purest salt products. This natural sanctuary, known as Lake Deborah, has been the bedrock of Ancient Lakes’ exceptional product line. The lake’s unique composition is a result of millions of years of mineral deposits, carried inland by winds and water cycles, creating a rare source of ancient sea minerals, untainted by modern pollution.

The Lister family, custodians of Lake Deborah for over 70 years, have meticulously harvested these minerals across three generations. Their commitment to sustainable practices has earned Lake Deborah the status of a Salt Harvest Sanctuary, a testament to the family’s dedication to preserving the lake’s fragile ecosystem.

Source: Ancient Lakes – Frank Lister (left) Son-In-Law Scot Nichols, frank’s Daughter Emily Nichols

Ancient Lakes distinguishes itself through its harvesting method. Unlike conventional methods, their minerals are naturally produced by the lake’s seasonal cycles. Winter rains dissolve minerals to form a briny solution, which is then concentrated by natural evaporation in the summer, leaving behind a mineral-rich salt crust. This environmentally sensitive approach not only ensures the purity of the product but also boasts an exceptionally low carbon footprint.

Source: Ancient Lakes

Unlike much of the salt derived from the sea, Ancient Lakes salt products contain NO micro-plastics, pollutants, preservatives or residual pesticides. Natural Liquid Magnesium contains 98 000ppm of magnesium. One ml of Ancient Lakes Natural Liquid Magnesium (approximately 15 drops) provides 30 per cent of your recommended daily intake of magnesium.

Already a familiar name in Australian retail and exported to Singapore and Japan, where its liquid magnesium is used in traditional tofu making, Ancient Lakes is poised to expand globally in 2024.

‘With a focus on the health-conscious consumer, we aim to leverage magnesium’s well-known benefits for calming the nervous system and promoting balanced metabolism’, says Scot Nicholls, CEO of Ancient Lakes.

Source: Ancient Lakes Liquid Magnesium

The low sodium chloride content in their products, especially high in magnesium chloride, raises an intriguing question; could this mark the beginning of a new trend in food manufacturing, replacing traditional sodium chloride with high magnesium salt? This shift could redefine health and taste standards in the food industry.

Editor notes, Ancient Lakes’ salt products are not only the best I have tasted but you can feel the unique blend of ancient purity and how it can fit modern health consciousness. This TGA certification is more than just a regulatory achievement; it’s a new gateway to global wellness, derived from this ancient lake in Western Australia.

For more information CLICK HERE.

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Planetarians Unveil Savory Strips at COP28 Taking Upcycling To New Level

In another step forward for ‘upcycling’, US based, Planetarians is introducing its trailblazing product, Savory Strips, at COP28, on now at Expo City Dubai.

The company transforms waste products into nutritious, eco-friendly protein alternatives.

Source: Planetarians

Aleh Manchuliantsau, the visionary co-founder and CEO, will also share insights into this revolutionary process during a fireside chat titled “Transforming Waste into Treasure” at the Climate Innovation Forum. This session underscores the potential of turning waste into valuable resources in the fight against climate change.

Planetarians will also feature prominently in the Tech and Innovation Hub, alongside other startups pioneering sustainable solutions to global environmental challenges.

This gathering of minds during the conference will foster dialogues and potential collaborations with leaders from governments, NGOs, and the private sector.

The company’s engagements with breweries across Brazil, Mexico, Nigeria, and Belgium highlight a growing interest in its unique approach to sustainable protein production. These partnerships leverage brewery by-products, such as spent yeast, underscoring Planetarians’ innovative and regionally adaptable solutions.

Source: Planetarians

Aleh Manchuliantsau emphasises the importance of this sustainable approach:

‘COP28’s focus on food and agriculture as key factors in climate change aligns with our vision of creating a closed-loop agricultural system. It’s essential to reimagine how we produce and consume food’, says Aleh Manchuliantsau.

Planetarians’ patented technology is a cornerstone of this vision. By upcycling byproducts from beer brewing and oil extraction processes, the company produces affordable, nutritious proteins like Savory Strips, which have a drastically lower environmental footprint compared to traditional animal and plant-based proteins.

Research from IAMECON highlights the significantly reduced carbon footprint of Planetarians’ products. Savory Strips, in particular, offer a high-protein, low-fat alternative to meat, with a nutritional profile that includes the fiber of an apple. Their popularity in school lunches, with a 72% acceptance rate, speaks to their broader appeal beyond meat substitutes.

About Planetarians:

Established in 2013, Planetarians is at the forefront of the sustainable protein market, offering products both environmentally friendly and nutritionally rich. Their client base includes schools, senior housing, and retail grocers. With backing from prominent investors and a commitment to making a positive environmental impact, Planetarians is revolutionising the way we think about food.

For more information CLICK HERE

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‘The Good Oil’ Revolutionises Kiwi Culinary Scene with High-Quality, Cold-Pressed Oil

New Zealand’s “The Good Oil,” produced by Pure Oil New Zealand, has seen a surge in popularity for its locally sourced and cold-pressed sunflower and rapeseed oils. Recognizing a gap in the New Zealand market, which was dominated by imported and refined cooking oils, Pure Oil New Zealand seized the opportunity to offer a healthier, minimally processed, and affordable local alternative.

During this coming New Zealand summer motorists driving through the South Island’s stunning countryside will come across these signs.

Source: The Good Oil

Starting as a trial in 2014, The Good Oil’s Extra Virgin Rapeseed Oil was initially shared with growers and industry partners as a Christmas gift. Due to overwhelmingly positive feedback, it was introduced to supermarkets in 2016, followed by High Oleic Extra Virgin Sunflower Oil in 2019. These oils are distinguished by their high ‘High Oleic’ monounsaturated fats, offering a healthier balance of fats with 50% less saturated fat than olive oil.


Pure Oil New Zealand ensures full oversight of the entire production process, from using GE-free seeds to careful handling of the crop and oil storage. Their cold pressing technique, which avoids added heat or chemicals, yields an extra virgin rapeseed oil known for its mild nutty taste, delicate aroma, and rich golden color.

The Good Oil sources its crops from several South Island farms, including Darling’s Farm in South Timaru, Pankhurst Farm near Rolleston, Altonbrook Farm in Southbridge, Wigley’s Farm in Hook Waimate, and Carlos Bagrie and Nadia Lim’s, Royalburn Station in Central Otago. These farms contribute to the sustainable and ethical focus of the company.

Source: The Good Oil – Rapeseed Oil (left) – Sunflower Seed Oil (right)

Under the leadership of Managing Director Nick Murney, Pure Oil has repurposed a former biofuel plant to produce high-quality food-grade oil. The plant, operating at 50% capacity, can process 90 tons of seed daily, resulting in 36 tons of oil and 54 tons of meal. Approximately 50 growers across various regions supply rapeseed to Pure Oil.

Pure Oil’s products stand out for their natural colour and taste, high in omega-3 and vitamin E, and with half the saturated fat of olive oil. The company also produces omega-3 rich equine oil and a high-protein meal by-product for animal feed. They have recently started exporting a high-oleic variety oil, targeting niche markets.

The company’s commitment to quality and sustainability has not only elevated the standard of cooking oils in New Zealand but also positioned it for potential growth in the export market.

For more information CLICK HERE

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Indian Innovator Spearheads Aeroponic Saffron Revolution

Eds Note: This is one of those rare stories we come across from time to time. In this case the original news needed translation from Hindi to English. Perhaps some of the context was lost in the process but we have researched deeper and have come up with a small but highly inspirational piece.


This is an inspiring blend of traditional spice cultivation and modern technology.

Shubha Bhatnagar, is undoubtedly an enterprising woman from Mainpuri, Uttar Pradesh, where she is pioneering a method of growing crocus flowers from which saffron is derived using aeroponics. Her successful endeavor is revolutionising saffron production in India, traditionally limited to the unique climate of Kashmir.

Source: https://www.aajtak.in -Shubha Bhatnagar, tending to her crocus flowers

The cultivation of saffron, the most coveted spice for its flavour and medicinal properties (worth around USD$15,000 /kg), has always been geographically exclusive to cold regions, primarily Iran and Kashmir in India. (It is also being grown in New Zealand’s Central Otago and Te Anau). This limitation however, has resulted in significant shortages within the country, compelling reliance on imports.

However, Shubha Bhatnagar’s ingenuity has led to a monumental shift. She converted an air-conditioned hall of 550 square feet into an innovative aeroponic farm, where saffron grows without soil and using minimal water.

Source: Dreamstime


Shubha’s journey began with a spark of curiosity followed by a strong desire to do something different. Her research led her to the aeroponic technique, a soilless cultivation method where plants receive nutrients via a mist environment. She imported 2,000 kilograms of saffron seeds from Pamproo, Kashmir, sowing them in wooden trays in August. By November, her efforts bore fruit, or rather spice, as the saffron was ready for harvest.

Source: Dreamnstime – The Crocus flower yields the saffron

The project, while costly at Rs 25 lakh, (around USD$30k) has significant implications for local supply and employment. Shubha Bhatnagar has chosen not to export her produce, focusing instead on alleviating the Indian domestic shortage of saffron. Beyond augmenting supply, her venture promises to empower rural women by creating new job opportunities in agrotechnology.


Shubha Bhatnagar’s success is a beacon of innovation in agriculture. It demonstrates how technological advancements can transform traditional farming practices, offering a sustainable and scalable solution to crop cultivation in non-native environments.

This pioneering work is not just about growing a spice but also sowing the seeds for a future where technology and tradition create new possibilities for self-sufficiency and economic growth in rural India.

For more information CLICK HERE

For more information about NZ Saffron growing CLICK HERE and HERE

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Beleaf Plant Better Sends Clear Message To The Global Dairy Industry

With a market expanding as rapidly as people’s consciousness about health and the environment, companies are on a quest to find the perfect alternative to dairy products without compromising on taste or texture. Enter the era of plant-based alternatives – the future of ‘plant better’ is here today.


Supermarkets are stocked with plant-based products as consumer demand for familiar taste, texture, nutritional benefits, and sustainability grows stronger. The plant-based dairy category is booming, valued at $21 billion in 2022 and expected to rise to $36 billion by 2027. Alternative spreads and plant milk lead the charge, but there’s a huge potential for growth in alternatives for butter.

Source: Dreamstime

Food and agribusiness giant, Bunge, has just released Beleaf – a range of plant-based lipids* for meat and dairy alternatives promising the sensory experience of traditional dairy. During the pandemic, the trend for plant-based bakery items surged, with vegan options becoming a staple rather than a specialty.


Artisanal bakeries now face the challenge of balancing consumer demand with rising operational costs. Bunge’s response with Beleaf PlantBetter, is a modular fat system designed to replace dairy fat. It claims to replicate the sensory qualities of dairy butter, focusing on taste, health benefits, affordability, and reduced environmental impact.

Source: Public domain. Croissants made using plant better

Beleaf PlantBetter not only competes in cost with dairy fat but also offers a 50% reduction in greenhouse gas emissions and an extended shelf life. Bunge’s innovation is a real game-changer, allowing the seamless substitution of dairy fat across a variety of applications.


Figures and consumer taste tests back the claim Beleaf PlantBetter matches the quality of dairy fat in terms of taste, mouthfeel, and performance, particularly in baking. Furthermore, it aligns with the growing consumer priority of sustainability, boasting a significant reduction in carbon footprint.

This development is monumental for ‘old world’ dairy protein production. as accurately mimicked non-dairy butter becomes part of a broader trends; definitive implications for established dairy countries like the UK, New Zealand, Australia, and the US.

These countries have strong dairy industries integral to their economies, employment, and export revenues. Some commentators suggest not enough is being done at government level to diversify quickly to meet growing consumer preference for non-dairy products which are both human and earth friendly.


Beleaf PlantBetter is really not just another alternative – it’s symbolic of a shift towards a more sustainable and health-conscious future. It’s a butter that’s better – not just for the taste buds, but for the planet too.

*What is a Lipid?

A lipid is a category of organic compounds not soluble in water but soluble in organic solvents. Lipids are a diverse group of molecules and include fats, oils, waxes, certain vitamins (such as A, D, E, and K), hormones, and most of the non-protein membrane of cells.
Here are some key points about lipids and why they play such an important role in the Human biology.

  • Energy Storage: They are an important source of energy for the body, providing more than twice the energy content per gram compared to carbohydrates and proteins.
  • Structural Components: Lipids are crucial structural components of cell membranes, providing a barrier that cells use to organize their internal structure and protect themselves from the external environment.
  • Insulation and Protection: In animals, lipids serve as insulation, keeping the organism warm, and act as a protective cushion for organs.
  • Signaling Molecules: Some lipids act as signaling molecules, such as steroids and prostaglandins, which can influence many physiological processes.

In the context of food science, and specifically relating to non-dairy butter alternatives, lipids are important because they contribute to the texture, flavour, and mouthfeel of food products. Plant-based lipids are being engineered to mimic the properties of animal-derived fats, which are traditionally used in products like butter.

For more information CLICK HERE

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Tech Whiz Swaps Code for Smoked Plant-Powered Salami Sensation!

US, Green Wolf Foods is redefining the charcuterie board with its innovative Vegami, a true vegan delicacy offering the bold zest of plant-powered salami without the animal meat.

Source: Green Wolf Salami

In a remarkable shift from the tech world to the realm of plant-based gastronomy, Green Wolf Foods’ founder, Alex Volkov, ( pictured left) a former software developer, is pioneering the future of vegan snacking with a genuine smoky twist.

So good is the product it’s been crowned Winner of 2023 World Plant-Based Innovation Awards.

Vegami is crafted from a medley of wheat protein, succulent veggies, robust greens, and earthy mushrooms. Each roll is ‘kissed’ by applewood smoke for 6-8 hours, infusing it with a rich flavour.

‘It’s a product honest to its core with no lab gimmicks, no unwanted extras, just wholesome plant goodness’, says Alex.

Source: Green Wolf Foods

The creation of Vegami isn’t merely a business move; it’s a bold statement in a world where plant-based alternatives are becoming ever more crucial for health and environmental reasons.

With its reduced fat, sodium, and calorie content, plus a protein punch, Vegami stands as a testament to what happens when plan’t-based innovation meets creative intention.

Alex Volkov’s journey from coding to kitchen is as colourful as the flavours of Vegami. His pivot from AI to plant-based alchemy is not just a personal transformation but more a culinary crusade.

Source: Green Wolf Foods – Tomato Salami

‘First and foremost, our family name, Volkov, translates to ‘of the wolf.’ This connection runs deep within us, and we feel a profound bond with this majestic and enigmatic creature. Wolves have long been revered across cultures, symbolizing loyalty, strong family ties, effective communication, wisdom, understanding, and intelligence’, says Alex Volkov.

As the world leans into the plant-based revolution, Green Wolf Foods is not just riding the wave, they’re making waves with Vegami, one smoky slice at a time.

For more information CLICK HERE.

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