Challenge your assumptions: how LCA reveals the true impact of packaging
By Barbara Nebel, thinkstep-anz. Demand for more sustainable packaging is rising across the food sector. Consumers want to buy ‘greener’ choices. Retailers are tightening expectations. Regulators are increasing scrutiny. For food brands, the focus is on avoiding costly packaging changes, protecting market access and making claims that can stand up […]
Burnt Ends kitchen takeovers 2026
A Global Gathering of Ingredient-Led Restaurants from Chile, Australia, India and Brazil Burnt Ends in Singapore, the Michelin-starred modern Australian barbecue restaurant by Chef-Owner Dave Pynt, is set to host a series of Kitchen Takeovers in 2026 to celebrate its 13th anniversary. In line with Burnt Ends’ ingredient-led philosophy, where menus evolve […]
A taste of what’s next: Perspectives on the future of restaurants
In the years ahead, diners may start to experience their favorite restaurants in entirely new ways. Restaurant recommendations may start to come from consumers’ preferred gen AI platforms, human servers might get a helping hand from robotic food runners, and AI-powered recipe testing could catapult culinary innovation to greater heights. […]
Lita in Marylebone announces new Culinary Director, retaining its Michelin star
London – Lita is delighted to announce the appointment of Kostas Papathanasiou as its new Culinary Director, ushering in an exciting new chapter for the neighbourhood restaurant. With a stellar background, including experience in some of the world’s most respected kitchens, including The Fat Duck, The Ledbury, The Social Company, […]
Asia’s protein buyers still trail global best practice
Asia’s largest food retailers, manufacturers, restaurant chains, and hospitality groups remain behind international better practice on sustainable and responsible protein sourcing, but progress is accelerating across the region. The APB100 is a benchmark based on investor-backed priorities – assessing how 100 of Asia’s largest listed protein-buying companies — headquartered or […]
The World’s 100 Best Coffee Shops: Asia Pacific’s Notable Winners
The second edition of THE WORLD’S 100 BEST COFFEE SHOPS 2026 with DaVinci Gourmet announced its global rankings at CoffeeFest Madrid 2026, revealing a reshaped coffee landscape for the Asia Pacific region. This definitive list of the world’s best specialty coffee shops saw Australia deepening its leadership with seven coffee shops in the […]
Australian avocado industry deepens Malaysia collaboration as exports reach record growth
Avocados Australia Limited, the peak body representing Australian avocado growers, has signed a Memorandum of Understanding (MOU) with Monash University Malaysia and a Memorandum of Agreement (MOA) with UOW Malaysia, reinforcing collaboration in nutrition education, culinary innovation and industry engagement. These partnerships are part of Avocados Australia’s long-term Southeast Asia […]
SWING Evo, the pasteuriser that redefines efficiency through intelligent design
Sidel’s SWING Evo is a tunnel pasteuriser that combines smart modular design with a breakthrough counterflow concept, setting a new benchmark for sustainability and performance in beverage production. Drawing on decades of industry expertise, SWING Evo introduces an innovative counterflow concept and modular design, allowing beverage manufacturers to precisely […]
‘It isn’t the cow. It’s the how
“We’re standing on the solution in Michigan to protect our state for decades ahead when it comes to economics, when it comes to food security and when it comes to our environment and biodiversity.” Agriculture. It’s a belief the C.S. Mott Professor of Sustainable Agriculture in Michigan State University’s Department […]
Asian protein buyers trail global best practice
Asia’s largest food retailers, manufacturers, restaurant chains, and hospitality groups remain behind international better practice on sustainable and responsible protein sourcing, but progress is accelerating across the region. The APB100 is a benchmark based on investor-backed priorities – assessing how 100 of Asia’s largest listed protein-buying companies — headquartered or […]
Lotus Land Agency updates from The World’s 50 Best Restaurants 2025
The annual global ceremony to celebrate The World’s 50 Best Restaurants was held in Turin, Italy, yesterday evening, the 19th June. Lotus clients: Ikoyi – Jeremy Chan; KOL – Santiago Lastra; Saint Peter – Josh Niland; Koan – Kristian Baumann; and Burnt Ends – Dave Pynt, all received their latest […]
DaVinci Gourmet transitions cocoa used to Rainforest Alliance
In a first among global food service beverage brands, DaVinci Gourmet, part of Kerry Group, has transitioned 100% of the cocoa used in its full range of sauces, syrups and powders to Rainforest Alliance Certified sources. To drive awareness and help cafés make the switch, DaVinci Gourmet is offering the […]
World first waste upcycling tech to reduce dependence on imported foods
A world-first Kiwi-developed food technology that upcycles horticultural waste into high-value products is set to reduce NZ’s dependence on imported food ingredients, cut greenhouse gas emissions, increase grower returns and boost regional employment. The waste valorisation system, developed by sustainability venture Powered by Plants (PbP) with support from Government-backed New Zealand Food Innovation Network (NZFIN), diverts thousands of tonnes of perishable horticultural produce from landfill and processes it into shelf-stable, high-value powders, concentrates and extracts for use in the food, nutraceutical and supplement sectors. The model, which can be scaled internationally, also produces bioenergy, fertiliser and even high-protein insect meal from previously unrecoverable waste. Dr Andrew Prest, director of Powered by Plants, says the concept was born out of frustration with the current food production model, where around a fifth of harvested produce is routinely discarded before it ever leaves the farm gate or is sold at unsustainable prices. He says with New Zealand’s $7 billion export horticulture sector producing over 6.2 million tonnes of fruit and vegetables each year, the opportunity to address the environmental and economic cost of waste is significant. Prest says the onion industry alone produces around 110,000 tonnes annually and has export earnings of approximately $170 million. However, up to 20% of this is sent to landfill, costing growers around $15 million each year, a loss compounded by the missed opportunity to upcycle this waste into high-value food ingredients or bio-products. He says the zero waste technology can produce powders and concentrates from almost any fruit and vegetable surplus and processed off-cut waste, including carrots, mushrooms, capsicum and blueberries, and can be adapted to other horticultural crops like kiwifruit and stone fruit. “Growers are stuck in an unsustainable commodity cycle where they’re selling most of their crop fresh and dumping the rest, either to landfill […]
