At 300 Euros a Kilo, Cherries Glamour Unveils the World’s Priciest EU March-Harvested Cherries

Spanish cherry producer Cherries Glamour S.L., is disrupting traditional seasonal expectations by marketing the world’s most expensive cherries at 300 euros per kilo. It began its campaign in Europe, on March 20, positioning itself as an industry leader by supplying cherries in March. The feat not before achieved is likened to enjoying oranges in the European August or grapes in April, traditionally seen as unattainable luxuries.

Source: Cherries Glamour S.L.,

Originating from Spain, the largest producer of sweet cherries in Europe, Cherries Glamour’s innovation bridges a critical “productive window” between the hemispheres’ seasons. With Spain’s cherry season kicking off in April and concluding in August, and the Southern Hemisphere’s (New Zealand and Australian) from November to February, Cherries Glamour exploits a unique niche by offering cherries when none are available globally, ensuring their product’s exclusivity and demand.

This breakthrough was not without challenges. Lérida, the company’s Spanish base, faces harsh winter temperatures inhospitable to cherry cultivation. The solution? An intricate system of greenhouses and meticulous climate control, honed by more than 20-years of research, experimentation, and substantial investment. These methods allow Cherries Glamour to advance cherry production, ensuring their cherries are the first and only ones available in March anywhere in the world.

  • Source: Cherries Glamour S.L., Slider of cherry growing in Spain
  • Source: Cherries Glamour S.L., Slider of cherry growing in Spain
  • Source: Cherries Glamour S.L., Slider of cherry growing in Spain

This exclusivity extends to their clientele and distribution, with Cherries Glamour’s cherries finding their way into prestigious establishments like Harrods in London and Lafayette Galleries in Paris, and being enjoyed by celebrities such as Jacques Chirac and Giorgio Armani. Despite their luxurious status, the company maintains a robust export operation, with up to 90% of their production reaching markets outside Spain, primarily in Europe and Asia, despite global market instabilities.

Source: Cherries Glamour S.L.,

The exclusivity, taste, and appearance of Cherries Glamour’s produce without doubt, define it as a luxury consumer fruit. With advanced preservation and transport techniques, these cherries not only surpass conventional freshness standards but also navigate the logistical challenges of reaching international markets, ensuring they are the only cherries available in Europe during the month of March.

For more information CLICK HERE

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Mind Your Temper Wins Big with Vegan Bonbon at 2024 Food Awards

An extraordinary triumph for vegan confectionery, Mind Your Temper’s Black Forest Bonbon, clinching the Supreme Champion title, the Leefield Station Outstanding Food Producer Award 2024 sponsored by the Life and Leisure Magazine.

Stunning judges and chocolate aficionados alike with its flawless taste and quality the award highlights not only the excellence of Mind Your Temper’s confectionery but also marks a significant milestone in the recognition of vegan food products in New Zealand’s culinary landscape.

The Black Forest Bonbon, ingeniously combines the rich taste of plant-based chocolate with the tantalising flavours of the classic Black Forest cake, was praised by awards’ judges as being “faultless.” The bonbon’s exceptional gloss, shine, and developed flavours were specifically recognised, illustrating the meticulous craftsmanship and innovative approach of Mind Your Temper, a Christchurch-based chocolatier, Nel Vincencio (shown below)

Source: Mind Your Temper

Nel Vincencio, the creative force behind Mind Your Temper, says he was delighted by the recognition. “People often have preconceived notions about vegan food and we are thrilled to challenge those ideas and show plant-based treats can not only match but exceed traditional options in taste and quality,” says Nel Vincencio.

The awards brought to light the incredible journey of Mind Your Temper, from its origins at a humble market stall to becoming an up and coming brand known for its dairy-free chocolate delights. Using premium organic and fair-trade ingredients, including Dominican Republic and Peruvian cacao and Canterbury-grown Whiteheart hazelnuts, Mind Your Temper is setting a new standards in the confectionery world.

  • Source: Mind Your Temper Slideshow of gorgeously amazing vegan Bon Bons
  • Source: Mind Your Temper Slideshow of gorgeously amazing vegan Bon Bons
  • Source: Mind Your Temper Slideshow of gorgeously amazing vegan Bon Bons
  • Source: Mind Your Temper Slideshow of gorgeously amazing vegan Bon Bons
  • Source: Mind Your Temper Slideshow of gorgeously amazing vegan Bon Bons

For those eager to experience the award-winning taste, Mind Your Temper’s chocolates are available online, at Ballantynes Department Store in Christchurch, and at select locations across the region.

This accolade is not just a victory for Mind Your Temper but a real testament to the growing appeal and acceptance of vegan products in New Zealand’s culinary scene, boding well for a promising a future where delicious, sustainable choices are readily to everyone.

For more information CLICK HERE

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Plant-Based Meat Greener, Nutrition Comparison Inconclusive says Study

In a new study challenging prevailing narratives in the meat industry, Australia’s Macquarie University researchers have presented evidence suggesting significant environmental advantages of plant-based meat over traditional animal beef.

The study, aimed at providing quality information on the merits and demerits of plant-based and animal-based products, highlights the need for comprehensive analysis in the face of industry-driven claims.

According to the published findings, plant-based beef alternatives are responsible for more than 90% less greenhouse gas emissions compared to their animal counterparts. Professor Andrew McGregor, a human geographer involved in the study, points out the stark contrast in climate change impact and land utilisation between the two. “The majority of emissions from traditional beef stem from methane produced by cattle, with transportation and refrigeration playing minor roles,” says Professor McGregor.

Source: PFN Ai

However, when it comes to nutritional value, the study presents a more nuanced view. Associate Professor Seema Mihrshahi, a public health researcher, says plant-based beef is lower in energy and fats but higher in carbohydrates, fibre, and salt. However, based on the studies criteria, plant-based falls short nutritionally.

Despite nutritional disparities, plant-based beef patties are seen as a beneficial option for those transitioning to a plant-based diet or reducing red meat consumption, given their similar texture and taste to beef burgers.

Source: PFN Public domain.

The research, independently funded by an alternative protein producer, calls attention to the predominance of industry-funded studies in sustainability and nutrition research. Professor Andrew McGregor emphasises the urgent need for more independent studies covering a broader spectrum of considerations including employment, working conditions, animal welfare, and biodiversity, enabling more informed dietary choices among consumers.

This Macquarie University study not only sheds light on the environmental benefits of plant-based beef but also draws attention to the complexity of assessing nutritional superiority, highlighting the crucial ‘next question’ for the plant-based sector; that of nutritional integrity and the potential role ‘hyper-proteins’ may play in ingredient formulations.

For more information CLICK HERE

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Imagine a Waiting List for Greens as Fifth Harvest’s Vertical Farms Spark High Demand

In Melbourne, Australia, an urban revolution is underway, spearheaded by Fifth Harvest, a company transforming unused spaces into lush vertical farms.

Source: Fifth Harvest – A selection of greens via Insta

This initiative is not just about producing food, it’s about redefining the essence of sustainable agriculture. With an innovative approach, Fifth Harvest is leading the charge towards a future where cities are not just consumers but producers of their own fresh, pesticide-free, and sustainably grown produce.

Behind this remarkable success story are siblings Marco and Marti Gritti (pictured left) Brooke Kennedy and Dr who are steadfastly motivated by a desire to make a major difference to the urban agricultural landscape. Their website and social are peppered with facts and figures at the foundation of their venture.

‘Water covers 71% of the world’s surface, yet only 3% is suitable for drinking and farming – and water use is growing at more than twice the rate of population increases. If we don’t change our habits, global demand for water could increase by 50% by 2030’.

By embracing vertical farming, Fifth Harvest utilises significantly less land and water, relies on solar power, and operates entirely indoors, ensuring zero use of chemicals. This method not only conserves precious resources but also yields crops that are fresher for longer, challenging traditional farming methods head-on.

At the heart of Fifth Harvest’s mission is a commitment to sustainable agriculture, aiming to mitigate the environmental impacts of conventional farming. Through their efforts, they aspire to foster healthier consumption patterns and enhance food security by ensuring resilience in locally grown produce.

Fifth Harvest’s principles of sustainability, local resilience, innovation, and transparency have not only shaped their operations but have also resonated deeply with Melbourne’s top-tier restaurants, leading to unprecedented demand. To manage this, Fifth Harvest has introduced a waitlist for new clients, a testament to the essential role their produce now plays in the culinary scene.

Source: Fifth Harvest ‘greens’ for delivery to a high-end Melbourne restaurant.

The company’s success is underpinned by a B2B model strategic from the start, focusing on catering to businesses rather than direct consumer sales. This approach, combined with a commitment to competitive pricing and the ability to provide fresh crops all year round, has made Fifth Harvest a pivotal player in Melbourne’s push towards sustainable living and eating.

With their recent expansion to a new farm close to the city, Fifth Harvest is set to continue its trajectory of growth, championing a community-focused approach to agriculture that prioritises the planet and its people.

This was originally reported on by Vertical Farming Daily

For more information CLICK HERE

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Gen Z Gets Pickled with Pickles as Tangy Trend Takes Over the Taste Buds

The tangy taste of pickles, a flavour loved for its sour and acidic punch, is the emerging rage for Gen Z demographic, literally reinventing the food scene with a wave of pickle-flavoured inventions.

From artisanal small-batch pickles to the audacious introduction of pickle-flavoured candy sour balls, pickles have transcended their traditional roles, capturing the pallets of a generation demanding bold and distinctive flavours.

Source: PFN Ai Depiction ‘Pickles in a jar’.

The recent surge in pickle popularity can be attributed to its rich historical roots, some say dating back to 2030 BC, to the modern twist given by the Brooklyn hipster movement, which spotlighted artisanal and elevated flavours. This revival has led to a broad spectrum of pickle-flavoured products, including popcorn, candy canes, and even a peculiar yet fascinating pickle candle, showcasing the versatility and widespread appeal of this trend. Let’s not forget the Pickleback Whiskey – a shot of juice after a shot of whiskey to dull the sting of the grain liquor, a true fav of the GenZ’ers.

Source: PFN Ai Depiction of Pickleback whiskey

Social media platforms, like TikTok, have played a pivotal role in catapulting pickles into the spotlight, with the pickle mania experiencing a significant upswing during the pandemic. The uniqueness of pickle flavour, coupled with its low-calorie profile and probiotic benefits, has resonated well with Gen Z’s penchant for adventurous and health-conscious eating habits.

According to PureWow the trend encompasses a broad array of pickle-flavoured products and combinations, such as pickle-flavoured popcorn, candy canes, and even a pickle candle.

Brands are also exploring extreme sour and spicy flavours, like the Warheads Extreme Sour pickles (shown left), reflecting a desire for intense and unique taste experiences. This innovation in pickle flavors demonstrates a push towards bold, flavour-packed products that cater to the adventurous palates of consumers, particularly among Gen Z​.

So here’s some of pickle-flavoured products currently available in the US market place.

  • Safe + Fair Dill Pickle Seasoned Popcorn: A vegan snack that combines the fresh, grassy taste of pickles with the crispness of popcorn​ 
  • Whole Foods Market 365 Everyday Value Dill Pickle Almonds: Almonds dusted with vinegar powder, garlic powder, dill flavor, and spices for a tangy taste​ 
  • Van Holten’s Pickle-Ice: Freeze pops made from pickle juice, offering a sugar-free alternative to sports drinks​ 
  • Zapp’s New Orleans Kettle-Style Cajun Dill Gator-Tators: Potato chips with an intense salt-and-vinegar tang, dill, and chili spice​ 
  • BIGS Vlasic Dill Pickle Sunflower Seeds: Fire-roasted sunflower seeds flavored with a mix of salt, garlic powder, onion powder, and other spices for a pickle taste​ 
  • French’s Dill Pickle Crunchy Toppers: Thin slices of fried cucumber seasoned with garlic powder, vinegar, and spices, perfect for adding crunch to sandwiches and burgers​
  • Alamo Candy Sour Pickle Balls: Candies that capture the salty vinegar aspect and herbaceous dill flavor, with an added punch of sour​
  • Gordy’s Fine Brine: Filtered brine from hot chili pickle spears, ideal for dirty martinis, margaritas, or pickleback shots​ 
  • Kay’s Protein Pass the Peas Dill Pickle Chickpea Chips: Vegan, crispy poppables with protein from chickpea flour and pea protein, flavored with dill weed and vinegar​
  • Chocolate Storybook Pickle Cotton Candy: A unique confection for the adventurous pickle lover, offering a sweet yet pucker-worthy pickle flavoring​ 
Source: Public Domain – Selection of pickle flavoured products

We love pickle stories so much we’ve already covered this “Claussen Shakes Up Beverage Market With Off The Wall Pickle Fizz”.

Additional mentions include Pickle Lollipops, Pickle Vodka, Dill Pickle Popcorn Seasoning, and Dill Pickle Cashews, illustrating the diverse and creative ways pickle flavour has been integrated into both snacks and drinks​. These products highlight the innovative and adventurous spirit of Gen Z in exploring new taste sensations.

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CANGrow’s Off-World Food Innovation Will Benefit Earthlings Too

In a significant leap towards sustainable living on other planets as well as in remote Earth locations, Team Partners Ecoation and Maia Farms have won the grand prize of $380,000 in the prestigious Deep Space Food Challenge. Organised by the Canadian Space Agency and Impact Canada, in collaboration with NASA – the challenge aimed to find innovative solutions for food production in space.

CANGrow’s innovation is an advanced food production system designed to meet the dietary needs of astronauts on missions to the Moon, Mars, and possibly further. This system, small enough to fit into a compact space, is capable of producing over 700 kilograms of food annually, including a range of crops like dwarf tomatoes, strawberries, lettuce, and a novel mycoprotein ingredient called CanPro, derived from mushrooms.

Source: Ecoation – Maia Farms

Beyond its application in space missions, CANGrow promises to revolutionise food supply in Earth’s remote, under-served, and disaster-affected regions. It features quick setup, autonomous climate control systems, and operates on standard power, making it a versatile solution for food production challenges worldwide.

The CANGrow system was developed through the collaboration of Ecoation, known for its AgTech solutions, and Maia Farms, a pioneering FoodTech company specialising in mycelium-based protein production. This system is not only designed to grow plants but also to sustainably meet the complete nutritional needs of individuals, incorporating innovative technologies for efficient growth, waste reduction, and nutrient recycling.

Source: Maia – Bioreactor unit option

Gavin Schneider, CEO and Co-founder of Maia Farms, says a long standing dream of his has come true. “What began as a childhood dream to grow food on the Moon has now turned into a reality. Our success in the Deep Space Food Challenge is a testament to our innovative approach and commitment to creating sustainable food systems for space exploration and beyond,” says Gavin Schneider.

This achievement clearly illustrates the potential of CANGrow technology supporting ambitious human space missions at the same time addressing urgent food production challenges on Earth.

For more information CLICK HERE

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The Race for Hyper-Protein as Wamame Foods Go Ballistic

At a time when the quest for sustainable, hyper-protein food sources intensifies Canada’s Wamame Foods is setting unprecedented protein claims benchmarks in the plant-based sector.

Wamame Foods has unveiled its Outlier Protein, boasting a protein content a staggering 64% higher than that of cooked ground beef. This innovative product is part of a growing movement towards what could be dubbed the “hyper-protein” era, with a protein composition claim of up to 41%.

Source: Wamame Foods – Outlier Protein ‘Pulled Beef’ – 41% protein

This achievement not only represents a significant step forward in sustainable food production but also sets a new high-water mark in the plant-based protein sector.

The global race towards maximising protein content in plant-based foods, aims to meet growing consumer demand for products both environmentally friendly and nutritionally equivalent, or superior, to animal-based proteins. “We’re entering an age where the quest for the ultimate protein source is not just a possibility but a reality,” says Blair Bullus, President of Wamame Foods, highlighting the industry’s ambition to push beyond current limitations.

As Wamame breaks new records, the question arises: how far can this race go? Could the industry someday reach a product that’s 100% protein? While the feasibility of such an extreme remains under scientific scrutiny, the current trajectory suggests a future where plant-based proteins could meet or even exceed the nutritional efficiency of their animal counterparts along daily RDI’s, without the harsh environmental drawbacks.

Source: PFN Ai ‘The Hyper-Protein Race’

For consumers, this ongoing innovation means more than just additional options on supermarket shelves, it signifies a shift towards food choices offering maximum nutritional value without compromising on sustainability or taste. As companies like Wamame Foods dream of a hyper-protein future, it seems increasingly within human reach, promising a new era of dietary possibilities aligning with personal health, sustainability, and ethical consumption. More to come in this great Global Food Revolution!!

For more information CLICK HERE for .Wamame Foods

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Spreading Success as Feliz’s Vutter Aims to Hit Australian Market

In an exciting blend of innovation and tradition, Feliz Wholefoods, the New Zealand-born startup behind the plant-based non-dairy Vutter, is eyeing Aussie horizons with dreams of spreading across the Tasman.

While still in the exploratory phase of entering the Australian domain, Feliz’s ambitions underscore a remarkable journey of a small company with big dreams. At its heart is Vutter, a vegan butter alternative liked not only by vegans but also meat and dairy lovers alike.

Founders Aline Fonseca and Patrick Malloch (pictured left). have meticulously crafted Vutter to appeal to a broad audience, including those far-flung rural corners of New Zealand. Their new direct-to-customer strategy not only meets growing demand but also fosters a unique connection with their consumers, sidestepping traditional retail avenues dominated by dairy juggernauts.

Aline Fonseca says ‘diverse appeal’ is the key attribute of their non-dairy butter. “Vutter isn’t just about offering an alternative. It’s about creating something that stands on its own for its taste, health benefits, and ethical values. It’s heartening to see it being embraced by such a diverse crowd, from flexitarians to those who’ve never considered plant-based options before,” says Aline Fonseca.

Feliz’s dedication to staying independent, eschewing traditional investor routes as long as possible, highlights the resilience and innovative spirit at the company’s core. This approach allows them to focus on product quality, ethical sourcing, and maintaining the integrity of their vision without compromise.

The recent launch of their online shop, offering unique flavours and deals directly to consumers, marks a significant milestone for Feliz. It’s not just a sales channel but a testament to their commitment to accessibility and community engagement. Vutter’s accolade as a 2024 Vegan Society Dairy Free Awards Winner further cements its status as a game-changer in the food industry. A recent Bootcamp with Seedlab, Australia is the first step into understanding a market considerably larger than their Kiwi homeland.

  • Source: Felliz Wholefoods
  • Source: Felliz Wholefoods
  • Source: Felliz Wholefoods
  • Source: Felliz Wholefoods
  • Source: Felliz Wholefoods

With a suite of products including the original Vutter, Vutter Avo Spreadable, Vutter Hemp, and the flavoursome, Vutter Garlic ‘slow roasted,’ Feliz Wholefoods is not just selling a vegan butter, they are inviting everyone to the table for a taste of the future.

As Feliz Wholefoods ventures into potential export opportunities, the path ahead is as promising as it is challenging. Yet, with a product marrying health, taste, and ethics so seamlessly, Vutter is set to butter-up not just Australia, but potentially the rest world with the non-dairy butter range.

Watch this space!

For more informationCLICK HERE

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From Lupin to ‘White Fish’ as Eighth Day Foods 43% Protein Innovation Aims to Hook Investors

Eighth Day Foods, a start-up based in Melbourne, is seeking investors to expand its patented rapid solid-state fermentation technology designed to significantly reshape the global plant-based protein market with a ‘white fish’ product. Their innovative approach has the potential to utilise a wide variety of pulses and seeds, providing a sustainable, clean, and nutritious alternative to animal proteins and solving long-standing challenges faced by other manufacturers in the field.

For more than five years, founders Roger and Jen Drew (pictured left) have dedicated themselves to research and development, leading to the creation of Lupreme, a high-quality protein derived from Australian-grown lupin.

Lupreme has minimal environmental impact, from its carbon-neutral production process to its nearly waste-free transformation from lupin into a nutritious protein source containing as much as 43% pure plant-protein.

Source: Eighth Days Foods – Fermented Lupins

Eighth Day Foods stands head and shoulders in the crowded plant-based protein sector by using the whole seed in its fermentation process, unlike others that extract protein through more costly and environmentally taxing methods. This approach not only preserves the nutritional integrity of the pulse or seed but also offers a more affordable product, avoiding the high costs associated with protein extraction and the environmental drawbacks of importing non-native crops like soy.

The company’s latest innovation addresses the challenge of creating a sustainable and affordable alternative to whitefish. By using their proprietary technology on a range of pulses and seeds, Eighth Day Foods has developed a plant-based fish protein rivaling the cleanliness, nutrition, and scalability of its aquatic counterpart, without the need for complex processing or additives.

Eighth Day Foods’ achievements extend beyond product innovation; they reflect a broader commitment to sustainability and health, says Roger Drew. ” We are driven by a vision of a food industry contributing positively to the planet and human well-being, without engaging in the divisive debates often surrounding plant-based versus animal proteins”

Eighth Day Foods – Slides – Culinary applications of Lupin ‘White Fish’ product

As the global population approaches 10 billion by 2050, the demand for protein-rich foods is expected to soar, putting unprecedented pressure on our food systems. Eighth Day Foods aims to address this looming crisis with its sustainable, efficient, and consumer-friendly protein alternatives.

The company’s technology, Rapid Solid-State Fermentation, providing a natural translucent mycelium bound product, represents a significant departure from conventional protein production methods, offering a clean, affordable, and tasty solution to global protein needs. With a product oozing simplicity, affordability, and a small environmental footprint, Eighth Day Foods is not just offering another protein option, it is really redefining the future of food.

Roger and Jen Drew are now calling on investors to join them in this journey of innovation and sustainability. With a proven track record of success and a clear vision for the future, Eighth Day Foods is charged and ready to transform the global protein market.

For more information CLICK HERE

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French Highest Administrative Court Suspends Ban on Plant-Based Meat Labels

In what’s been described as a ‘sensible’ move, the Conseil d’Etat, France’s highest court, has suspended the ban on the use of “meat” descriptors for plant-based meat labels.

Source: PFN Ai photo library

This suspension marks a significant victory for plant-based food advocates, including the industry group Protéines France, which argued against the ban’s October implementation deadline.

Initially set to take effect in October, the ban would have prohibited the labeling of vegan products with terms commonly associated with meat, such as “bacon” and “steak,” with “burger” being the sole exception. The decree aimed to avoid consumer confusion by restricting the use of “sector-specific” terminology traditionally associated with meat and fish for products that do not come from the animal world.

However, just weeks after its announcement, the Conseil d’Etat paused the motion, citing insufficient time for companies to adjust their branding and marketing strategies.

This decision came after Protéines France and other members of the country’s plant-based and alternative protein sector argued that the short timeframe could confuse consumers and result in market share losses.

European plant-based brands like La Vie, Heura and The Vegetarian Butcher (see our earlier story) all sold in France have greeted the lifting of the ban, saying Ceci est sensé – ‘this is sensible’.

Source: Heura

This suspension highlights ongoing debates around the world concerning plant-based food labeling. The French court’s action reflects a broader international discussion on how to best support the sale and marketing of plant-based foods as part of the solution to tackling the climate crisis.

Critics of the ban, such as ProVeg International, have hailed the suspension as a step in the right direction, emphasising the need for regulations that promote rather than hinder the availability and marketing of plant-based options.

As the legalities and potential impacts of such bans continue to be scrutinised, the future of plant-based food labeling remains a hot topic in France and beyond, with implications for the global movement towards sustainable eating practices.

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