A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation.

A joint research team from Hosei University and the University of Tokyo has successfully grown edamame in an artificial-light plant factory for the first time.

A new report from investor network FAIRR calls on food companies to diversify their protein sources away from animal proteins in order to effectively meet consumer demand.

Paleo, a food-tech start-up developing animal-free heme proteins for plant-based meat and seafood, has announced a strategic refocus of its operations amid challenging market conditions.

The Good Food Institute (GFI) Asia Pacific has initiated a partnership with South Korea’s World FoodTech Council, focused on accelerating domestic alternative protein innovation.

A new network, led by the University of Southampton in the UK, aims to identify opportunities and barriers to growing more climate-resilient crops for the nation’s food supply.

A new Centre for Alternate Protein Research has been inaugurated in India at Aspire-BioNest, the University of Hyderabad’s life sciences bioincubator.

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years.

A new report, commissioned by Oddlygood Group, has found that over half (53%) of consumers who have stopped drinking plant-based drinks in the past year would be likely to return.