
Published 22 February 2024
Food tech labs are finding new ways to stretch the potential of lab-grown meat cells to add further value beyond the replication of traditional meat or fish products. These innovations bring greater affordability, nutritional value and flavour to agricultural products like rice and soya beans while continuing to double down on sustainability and ethics.



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Tea is more than pulling its weight globally as a conduit for flavour and functionality, with brands creating formulations that appeal to today’s time-strapped consumers. Tea’s wellness properties are also manifesting in day-to-night adaptogenic ranges, elevated kombucha varieties and tea-based alcohol alternatives....