Australia’s Push for Food System Overhaul to Hit Climate Goals

Food Frontier, Australia’s advocate for alternative protein industries, is pressing Federal and State politicians and decision-makers to overhaul the country’s food production, distribution, and consumption systems. This move, they argue, is critical if Australia is to meet its ambitious climate goals and maintain its position as a global food leader, says Simon Eassom, CEO and Executive Director of Food Frontier. (pictured below)

“Australia must transform its food systems if it is to achieve its climate change targets and remain a global food leader. Alternative protein industries are a critical part of any food systems transformation.” says Simon Eassom. He adds, “In this report to governments, Food Frontier explains why transforming our systems of food production, consumption, and distribution makes economical, public health, and environmental sense, and how failing to act could result in Australia missing out on market opportunities and falling behind in the global arena.”

The fact-based report underscores the urgent need for an holistic approach to food systems transformation, highlighting how the current global food system contributes significantly to greenhouse gas emissions and incurs massive hidden costs in health, social, and environmental sectors. It points out the vulnerabilities of food systems to climate change, including the impact on productivity and farmers’ livelihoods.

Photo Australian Wheat Farming © Christopher Bellette 

Australia’s efforts towards 2050 net zero targets through sector by sector decarbonisation are acknowledged, but the report argues these actions alone are insufficient to ensure the long-term viability of agricultural production and food security in the face of growing global food demand and climate challenges.

Food Frontier recommends a comprehensive plan led at the federal level to promote the growth of domestic alternative proteins, which includes establishing government taskforces, co-investing in infrastructure, and incentivising sustainable agrifood industries. These steps, it argues, are essential for Australia to capitalise on the immense opportunity to become a world leader in sustainable protein production and supply.

By embracing alternative proteins and implementing a transformative food systems policy, Australia can not only meet its climate change objectives but also bolster its economy, improve public health, and ensure food security for generations to come.

For more information DOWNLOAD THE ENTIRE REPORT HERE

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A Food Safety CTA For Plant-Based Manufacturers

Plant-based vegan consumers are increasingly vigilant about the integrity and food safety behind their choices. Midst a growing demand for transparency and accountability, there’s a timely call for the ‘new’ plant-based industry to ‘align passion with pragmatism’, ensuring products are not only ethical and sustainable, but also meet rigorous safety standards.

David McGee (pictured left), is a leading UK, BRCGS Food Safety consultant and advocate for vegan food safety, who says the importance of ‘practicing and maintaining high standards’ in vegan / plant-based production has never been so critical.

Through his work with vegan food manufacturers in the US and UK, David McGee has developed certification and training programs designed to uphold the highest levels of food safety especially with factory conversions.

“Choosing to utilise existing meat, fish, and poultry factories forinstance presents a distinct loss of control and increased vulnerability,” says David McGee, spotlighting challenges faced by vegan manufacturers in an industry dominated by traditional food producers.

*The case of a young customer who suffered an anaphylactic shock after consuming a vegan ‘soft serve’ coconut ice cream, contaminated with dairy, illustrates the dire consequences of lapses in food safety and labeling. The soft-serve powder mix labeling clearly did not say ‘Produced where dairy products are handled’ This incident, along with the tragic story of 20-year-old Anna Bellisario, who died after eating a dessert mistakenly believed to be vegan, illustrates the critical need for stringent safety protocols and accurate labeling to instill consumer confidence about vegan – plant-based products.

David McGee advocates for a multi-faceted approach to bolster vegan food safety, including expecting unannounced food safety audits to ensure readiness and compliance, clear and abundant allergen warnings on labels, and the establishment of a reputable network of scientists to advocate for the nutritional benefits and sustainability of vegan products. He also says the importance of fostering a positive food safety culture within manufacturing facilities, one that goes beyond mere compliance but instilling a genuine commitment to safety among all staff members.

Photo 85003337 | Food Factory Workers © Auremar 

David McGee invites vegan influencers and stakeholders to join forces in creating a systematic framework for safety controls. “There’s an urgent need to address these vulnerabilities enabling the vegan industry to transform into a world leader in healthy, sustainable, ethical, and most importantly, safe food choices for all consumers,” says David McGee.

As the vegan food industry continues to evolve, it’s clear the journey toward excellence in safety and quality requires not just passion, but a pragmatic and cooperative effort to safeguard the trust and health of consumers worldwide. A complete story needs to be told.

*A real case in Queensland, Australia this writer was a party to.

For more information especially for UK and US readers CLICK HERE

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How Heston’s Protoge & Kiwi Seaweed Are Revolutionising Your Next Meal

Nestled just off the main highway in Paeroa, New Zealand, an old meat factory – ironically – has become the Heston Blumenthal inspired epicenter of what might just be the Kiwi food revolution of the decade.

AgriSea New Zealand, traditionally known for its agricultural seaweed products is now finding ways to “proteinise seaweed.” The initiative promises not just a new range of delicious and sustainable food options but also represents a significant leap toward environmental conservation and sustainable eating habits.

Tane Bradley, Agrisea’s Chief Innovation Officer says at the heart of this innovation is the company’s dedication to sustainability and environmental stewardship. AgriSea brews much of its products from Ecklonia radiata but it’s a native seaweed species harvested sustainably from New Zealand’s pristine coasts called Undaria pinnatifida which offers protein potential. “Our journey from a small dream to a leading business shows with passion and innovation, we can not only support our agricultural sector but also lead the way in making eco-friendly food choices available to everyone”?,” says Tane Bradley,

Source: Galina Khoroshman – Undaria pinnatifida seaweed

Tane Bradley (pictured left with Clare Bradley CEO) , a visionary who’s been with AgriSea from its inception, is excited about seaweed’s potential to offer environmentally friendly alternatives to traditional food sources. “Imagine replacing your regular meatballs or chocolate bar with something that’s not just tasty but also kind to our planet. That’s the future we’re working towards,” Tane Bradley foresees.

Leading Agriseas culinary innovation is Dale Bowie of Wellington based, The Development Kitchen, who, along with Chef, Shepherd Elliott, is experimenting with 35 seaweed-based food products. From a unique seaweed kombucha to a sparkling alcohol-based seaweed sorbet, Bowie’s projects are as diverse as they are innovative.

Source:TDK Left Wellington Chef, Shepherd Elliot &. Dale Bowie right

Drawing from his extensive background with culinary legends like Heston Blumenthal and Gordon Ramsay, Dale Bowie approaches food with a scientist’s curiosity and a chef’s creativity. “Based on my work with Heston, the more complicated and the more crazy the idea is, the more excited I am. We question everything which makes up ingredients even down to understanding its molecular structure,” says Dale Bowie. This ethos has led to creations like seaweed ‘meat balls’, a seaweed chocolate bar, seaweed caviar and seaweed kombucha, not just novel but also sustainable and nutritious.

Source: TDK -Slide – Seaweed Meatballs-Seaweed Chocolate-Seaweed Kombucha

Agrisea’s project also tackles the issue of invasive seaweed species like the Undaria pinnatifida, turning a challenge into an opportunity as it explores the depths of its culinary potential. This potentially will help manage the seaweed population but also adds a unique New Zealand twist to global cuisine.

As New Zealand finds a position in the sustainable food movement, the collaboration between AgriSea, The Development Kitchen, and their partners highlights a commitment to innovation, sustainability, and deliciousness. “The potential for the development of diversified NZ seaweed-based consumer products is huge,” Dales Bowie says siting the vast possibilities that lie ahead.

In a world where environmental concerns are ever-increasing and the quest for sustainable food sources is more urgent than ever, AgriSea’s initiative represents an exciting consumer proposition. As we look toward the future, the “proteinisation of seaweed” not only promises to enrich our diets but will ensure a healthier planet for new generations.

For more information CLICK HERE

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Sunfed Meats Ups Sticks Blaming Plant-Based Bubble Burst & VC Staying Power

In a sombre announcement marking the end of an era for another Kiwi plant-based food , Sunfed Meats has confirmed it will cease operations, attributing its closure to a combination of unfavorable market conditions and the dwindling support of venture capital investors.

Founded by CEO Shama Lee (pictured left announcing the closure via Instrgram) and her husband in 2015, the ambition was to create nutrient-dense, meat-free alternatives that didn’t compromise on taste or sustainability, Sunfed Meats pioneered products such as “chicken-free chicken,” made from yellow pea protein, which true alot of attention both domestically and internationally.

The company’s journey from an idea born out of frustration with vegan junk food options to becoming a market leader in the plant-based sector is a testament to innovation and resilience, says Shama Lee, “Sunfed was built from scratch as a complicated manufacturing and cold chain FMCG business”.

Source: Sunfed Meats Plant-Based bacon voted Best PB Bacon in Australia last year.

However, despite early successes and a promising start, the road to scalability and financial sustainability proved fraught with obstacles. “The staying power of VCs is crucial in the early and middle stages of startup growth,” says Shama Lee. “Our journey illustrates the harsh reality that, despite having a product that meets market validation, securing ongoing financial support is a formidable challenge.”

As the plant-based food sector boomed, so too did the competition, leading to what many have called “the plant-based bubble.” This saturation of the market, often with products of questionable nutritional value, eventually led to a shift in consumer and investor sentiment. “The plant-based bubble burst, and the category has been undergoing a reality check,” says Shama Lee, noting the detrimental impact on companies genuinely innovating for health and sustainability.

Source: Sunfed Meats Chicken Free Chicken Bao buns.

Another contributing factor to Sunfed Meats’ closure was the unforeseen hardship brought on by the COVID-19 pandemic. The company faced “one crisis after another,” including staff shortages, supply chain disruptions, and soaring costs, all while attempting to maintain production and keep supermarket shelves stocked. “Those COVID years are a blur…but we managed to keep things running,” added Shama Lee.


In reflecting on the closure, the Sunfed founder expressed a mix of gratitude and regret: “It has been an edifying decade-long journey in starting, building, and now closing Sunfed I’m grateful for the adventure.” This sentiment encapsulates the highs and lows of entrepreneurship, especially in an industry as volatile and rapidly evolving as plant-based foods.

The story of Sunfed Meats serves as a poignant reminder of the challenges facing innovative food technologies. They join Food Nation which ceased its operations earlier this year. As the plant-based sector recalibrates in the wake of this “reality check,” the legacy of Sunfed Meats’ ambition and achievements will hopefully inspire others committed to sustainability and personal and planetary health. A very sad day indeed!

For information CLICK HERE

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New Zealand’s TWIICE Revolutionises Coffee Drinking with Edible Cups

In a blend of culinary innovation and environmental stewardship, TWIICE, a New Zealand-based family business, has developed a novel solution to reduce waste in the coffee industry- edible coffee cups.

Launched after years of development, the edible cups aim to offer a sustainable alternative to traditional disposable cups, combining utility with a unique taste experience. This ‘creative’ initiative is set to make a significant impact in the battle against global waste, particularly in light of Gitnux statistics revealing the staggering global disposal rates of plastic cups.

With more than 500 billion disposable coffee cups drown away annually, the need for a sustainable solution has never been more critical. TWWICE’s edible cups offer not just a viable alternative but also an enjoyable one. Engineered to last through your coffee experience without leaking, these cups promise durability and pleasure in equal measure.

The TWIICE, edible cups are crafted to satisfy the palate, they carry the nostalgic taste of a vanilla biscuit, reminiscent of wine biscuits, fortune cookies, or waffle cones, depending on who you ask. To maintain their freshness, the cups are packaged in compostable bags and should be stored in an airtight container upon receipt, ensuring they stay crisp and delicious until it’s time to use them.

Source: Twiice – Slider showing vanilla, chocolate and Easter Bun

This inventive idea sprouted from a beach day in 2017, when Aucklanders Jamie, Simone, Stephen, and Theresa Cashmore were struck by the potential of creating a tasty, edible coffee cup that diverged from the bland flavours of seaweed or rice alternatives. Their journey from concept to commercial product involved extensive recipe testing and the eventual upgrade to commercial baking equipment, leading to the launch of the twiice cup.

In 2022, the Cashmores opened a coffee bar at their Eden Terrace headquarters in, Auckland, allowing everyone to experience the twiice cup firsthand. Their efforts to share this innovation have taken them across the UK and Europe, where they sponsored the European Coffee Symposium and participated in multiple events, showcasing their product in prestigious venues such as the Selfridges Food Hall in London and Coutume Cafe in Paris.

Source: Twiice Edible Coffee Cups

TWIICE, edible cups, are not just a testament to the Kiwi innovative spirit but also a step towards a more sustainable and enjoyable coffee-drinking future. As the company continues to expand, the hope is economies of scale will make these eco-friendly cups a staple in coffee culture worldwide.

For more information CLICK HERE

Here are the global disposable coffee cups stats. Are you sitting down?

Coffee Cup Waste Statistics

  • 500 billion disposable coffee cups are used globally each year,
  • 16 billion disposable coffee cups, with 6.5 billion in the United States,
  • Disposable coffee cups’ plastic linings can take 30 years to break down,
  • Only 1 in 400 disposable coffee cups in the UK are recycled,
  • 6.5 million trees are cut down each year for paper cups,
  • 7 million coffee cups are used daily in the UK,
  • 150 disposable cups are used by the average American worker each year,
  • Approximately 1 million single-use coffee cups are sent to landfill every minute,
  • In Australia, 1 billion paper cups end up in landfills each year,
  • Canadians discard over 1.5 billion disposable hot drink cups annually,
  • The average number of coffee cups a person drinks from annually in the UK is 130,
  • Disposable coffee cups account for 12 billion pounds of CO2 greenhouse gas emissions annually,
  • Annually, 20 million trees are cut down for the production of single-use coffee cups,
  • 900 million disposable coffee cups are discarded every year in Germany,
  • Over 100 disposable coffee cups are thrown away every second in the UK alone,
  • Disposable coffee cups produce 3.7 billion pounds of waste each year in their production stage alone

    Source: Gitnux

Upward Trajectory of Bio-based Leather for Fashion and Beyond

A new report from ResearchAndMarkets.com reveals the bio-based leather market is on a significant upward trajectory, with projections indicating a growth from USD 668.6 million in 2023 to USD 902.4 million by 2028. This surge is behind the growing demand for sustainable and ethical materials in the global fashion and luxury goods industry, and beyond.

Bio-based leather, derived from fruit, vegetables, mushrooms, and agricultural waste, are at the forefront of the sustainable materials revolution. They offer a promising alternative to traditional and synthetic leathers, aligning with the increasing consumer demand for products that minimise environmental impact and ethical concerns associated with animal leather.

Source: PFN Ai depiction Bio Leather composite

The report categorises the market based on the origin of bio-based leathers into cactus, pineapple, cork, and other innovative sources, including mushrooms and grapes. It also delves into the various applications of bio-based leather, spanning footwear, accessories, and clothing, highlighting its versatility and appeal across different market segments.

One of the most intriguing prospects for the bio-based leather industry is the potential use of fermented coconut meat. This innovation could introduce a sustainable, high-value product into the global market, offering a lifeline to coconut farmers in Sri Lanka, Indonesia, Thailand, and the Philippines, who currently face significant economic challenges. By integrating fermented coconut meat into the bio-based leather production process, the industry not only taps into an underutilised resource but also provides a sustainable economic model for coconut farmers, transforming the “coconut casino” into a win-win for both the environment and the economy.

The report also features insights into major players in the bio-based leather market, such as Ananas Anam, Desserto, and Hzcork, who are pioneering the development and application of these sustainable materials. With endorsements from major luxury brands and collaborations aimed at creating innovative products, bio-based leather is poised to reshape the fashion industry’s future.

Source: PFN Ai depiction Bio-Leather applications

As we look towards a more sustainable and ethical future, the bio-based leather market represents not just an opportunity for growth but a clear illustration of the power of innovation in addressing some of the most pressing challenges we face on planet Earth at this time.

For more information about the report CLICK HERE

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Solein Goes Sichuan Chinese at Singapore’s Chengdu Bowl

In a culinary move blending tradition with futuristic sustainability, Chengdu Bowl, has expanded its menu to include two innovative dishes from Sichuan cuisine made with Solein. From a culinary perspective this is a major step towards integrating sustainable practices into traditional food preparation methods.

Solein is the microbial protein developed by Solar Foods, which is produced from electricity and carbon dioxide, making it a product quite literally “out of thin air.” This revolutionary ingredient received its inaugural novel food regulatory approval in Singapore in September 2022, setting the stage for its inclusion in mainstream cuisine.

Operated by QuantFood, Chengdu Bowl places a high emphasis on using locally sourced ingredients and offering healthier dining options. The integration of Solein into its offerings responds to the increasing consumer demand for foods not only nutritious but also have a minimal environmental footprint.

“Sustainability remains a fundamental aspect of our operation. We are excited to announce our partnership with Solar Foods, (Solein powder pictured left) as it aligns perfectly with our commitment to having a positive impact on both humanity and the environment,” says Stella Wang and Ma Jie, co-founders of QuantFood.

The restaurant’s new vegan offerings, which are Solein-powered interpretations of the classic Mapo Tofu and the traditional Sour and Spicy Soup, promise to maintain the deep and authentic flavours characteristic of Sichuan cuisine. At the heart of these dishes is Mala seasoning, a blend of Sichuan peppercorns and chili delivering a unique numbing spice sensation, central to the appeal of these culinary creations.

Source: Chengdu Bowl – Slide Mapo Tofu and Sour and Spicy Soup

Shilei Zhang, CCO of Solar Foods, says bringing futurism into the ingredient lineup is exciting. “This is precisely how we envision the role of Solein, to aid in the preparation of delicious, familiar flavours with an innovative and forward-thinking approach. What we have here is a classic dish re-imagined with a futuristic ingredient”, says Shilei Zhang

We reported on Solein’s debut into the Singapore food market in 2023 and the positive response it received.

This collaboration marks yet another instance of Solar Foods’ protein being featured in Singapore’s innovative culinary scene. Last year, Solar Foods and The Lo & Behold Group, a prominent hospitality company, hosted a tasting event at Fico, showcasing the potential of Solein in contemporary cuisine.

For more information about Solein CLICK HERE

For more information about Chengdu Bowl CLICK HERE

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Vow’s Culinary Innovation Forged Parfait Gains Regulatory Approval in Singapore

In yet another landmark achievement for the food industry, Australian HQ’ed, Vow’s pioneering product, Forged Parfait, has received regulatory approval to be sold in Singapore. This approval not only marks Vow as the fourth cultured meat company globally to navigate through rigorous regulatory processes successfully but also opens up a new chapter in sustainable dining.

Source: Forged Parfait A5 Hokkaido Wagyu & Forged Parfait,

Forged Parfait, a cultured meat derived from Japanese quail, showcases Vow’s commitment to redefining culinary experiences. The product embodies a unique flavour and texture profile, described as a rich umami taste paired with a delicate, melt-in-your-mouth sensation. The breakthrough is the culmination of four years of extensive research and development.

To celebrate this milestone, Vow is hosting an exclusive tasting event at Singapores, Mandala Club from April 12 to April 27, where Forged Parfait will be introduced to the world. The intimate dinner series, limited to a select group of tastemakers, will feature a seven-course omakase menu. Highlights include savory cannoli filled with Forged Parfait and served with Black Pearl caviar, the Hokkaido Wagyu Sando – a milk bun topped with A5 Hokkaido Wagyu and Forged Parfait, and the signature Forged Brûlée.

Source: Forged Parfait -Slide showing the selection of parfait dishes on the upcoming menu

The team at Vow, composed of dedicated scientists, engineers, and culinary experts, has worked tirelessly, overcoming countless challenges to bring this innovative product to market. Their efforts have now made Singapore home to one of the world’s first commercial sales of cultured meat, introducing 5.92 million Singaporeans to a new era of food technology.

Source: Ed Henderson VOW

“The journey to this moment has been filled with relentless dedication, late nights, and the collective effort of a team driven by a vision to transform how the world thinks about food. This approval and the subsequent launch of Forged Parfait in Singapore are a testament to the hard work, resilience, and passion of everyone involved in the project” says VOW.

Vow’s cultivated quail has also been given ‘the safe to eat’ seal of approval by Australian and NZ food safety authorities as we reported late last year.

As Vow continues to push ‘new limits’ in the food industry, the innovative Forged Parfait application, should be enough to invite diners to explore the uncharted territories of taste and texture.

To reserve your seat for this unique tasting CLICK HERE

More about VOW’s work CLICK HERE

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How 4AG Robotics is Revolutionising Mushroom Farming

In a world where sustainability and cost efficiency are becoming increasingly crucial, 4AG Robotics is quietly leading a revolution in the mushroom farming sector.

Led by CEO Sean O’Connor, this Canadian-based company is pioneering the first-ever commercial use of robotics in mushroom harvesting, offering solutions that not only streamline operations but also significantly reduce labor costs and the environmental footprint of mushroom farming per se. Take a look at the video below.

Mushrooms, are packed full of health giving nutrients and provide protein versatility. With the global fresh mushroom market valued at more than USD 68billion in 2023 and expected to surge to USD 136.47 billion by 2032, the demand for innovative and sustainable farming practices has never been higher.

Amidst this expanding market, 4AG Robotics’ introduction of autonomous robots capable of operating 24/7 marks a transformative step forward. These robots can meticulously handle mushrooms, achieving over 20 picks per minute without compromising the quality and addressing one of the industry’s most pressing challenges that being the high cost of labor.

Labor shortages, high turnover rates, and the strenuous nature of mushroom farming also plague the industry. 4AG Robotics’ technology not only alleviates these issues but also opens farms to unprecedented operational efficiencies.

However, the journey hasn’t been without its hurdles says Sean O’Connor. “Precision trimming of mushrooms remained a challenge for us, with a minor 5% of mushrooms being trimmed too high. Yet, with continuous innovation, we have a solution on the horizon, set to be implemented in the coming weeks’, says Sean O’Connor.

Source: Meadow Mushrooms -New Zealand

The significance of 4AG Robotics extends beyond operational advancements. The environmental implications are profound. In partnership with the National Research Council of Canada, a study conducted by Enviro-Access highlighted the robots’ potential to reduce CO2 emissions amounting to 75,363 kgs annually per robot, and 8,440,656 kgs for a medium-sized farm. This reduction is equivalent to circumnavigating the globe 8.7 times and traveling to the moon and back 78.5 times, respectively. So the potential for substantial environmental benefits on a global scale are enormous.

According top 4AG’s website, the good news is New Zealand’s largest mushroom operation, Meadow Mushrooms, is on the company’s ‘warm list’. Meadows Chairman, Miranda Burdon confirms the family run business has been talking to 4AG. ” In our business we are actively looking at ways to automate aspects of the mushroom production process…and we love good innovation”, says Miranda Burdon.

As the mushroom market continues to bloom, driven by health-conscious consumers and a shift towards plant-based diets, 4AG Robotics’ innovations offer a glimpse into the future of agriculture, a future where efficiency, sustainability, and environmental stewardship go hand in hand.

For more information CLICK HERE

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The Danes Create “Meat” From Algae

Scientists in Denmark have engineered a novel protein and meat-like fibres from blue-green algae, opening up completely new opportunities in sustainable food production. Utilising what are known as cyanobacteria, researchers have successfully created fibrous strands mimicking “meat” texture, potentially revolutionising the plant-based food industry with minimal processing required.

According to Poul Erik Jensen, a professor at the University of Copenhagen’s Department of Food Science and head of a research group specialising in plant-based food and plant biochemistry says his team is excited by the development. “Cyanobacteria are living organisms that we have managed to harness to produce a protein they don’t naturally produce. The protein forms into fibrous strands, resembling meat fibres, which is particularly exciting.” The implications of this research, published in the journal ACS Nano, extend beyond just food texture, offering a sustainable ingredient that thrives on sunlight, water, and atmospheric CO2.

Source: PFN – Ai depiction of blocks of fibrous ‘meat like’ algae

Globally, the push for protein-rich, plant-based food alternatives has led to substantial processing of peas and soybeans to extract necessary protein concentrations. Jensen’s team aims to utilise entire cyanobacteria in foodstuffs, significantly reducing processing and preserving the nutritional value of ingredients while conserving energy. “This endeavor will take time and further research to refine these organisms to produce more protein fibres. However, by ‘hijacking’ cyanobacteria to work for us, we can avoid ethical concerns related to animal welfare, promising an ultimate way to produce protein,” says Professor Jensen.

Denmark, with its robust biotech companies and efficient agricultural sector, is positioning itself to become a leading producer of processed cyanobacteria, potentially incorporating them directly into foods with minimal processing.

As the world explores alternative food sources, cyanobacteria and microalgae present a viable, nutritious option already utilised in health foods and potentially expanding into the mainstream food industry. New Zealand’s NEWFISH is also well advanced in its research into obtaining proteins from algae.

This innovative approach not only shows the versatility of algae but also highlights a significant step towards ethical, sustainable food production that could reshape global food systems.

For more information CLICK HERE

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