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69 results for "food innovation"
Thailand has become a global food powerhouse by combining ancient market traditions with cutting-edge science. The country now ranks among the world's top three exporters for rice, chicken, cassava, tuna, shrimp, and sugar.
Indian farmers are turning drought-stricken land profitable by growing custard apples, a resilient fruit that needs minimal water and now exports worldwide. New varieties last longer and yield double the harvest without extra land.
Indian farmers are transforming a once-wild fruit into a thriving export crop that needs almost no water. New varieties of custard apples are helping families return to farming in drought-stricken regions.
An MBA graduate turned her mother's traditional laddu recipes into a thriving homemade sweet brand that's delivered over 15,000 orders across India. Richa Sharma built Humble Flavours from her home kitchen without spending a rupee on marketing.
Asia's biggest food trade show is spotlighting a major shift in how people want to eat, as 68% of consumers worldwide say they want more plant-based foods on their plates. The 2025 event brought together nearly 3,600 exhibitors to showcase nutrition-focused alternatives that prioritize real ingredients over meat imitations.
Germany just unveiled a national innovation hub to accelerate lab-grown meat and fermentation-based proteins, putting sustainable food at the center of its tech agenda. The move could help position Europe as a leader in feeding the world without harming the planet.
Germany just added cultivated meat and precision fermentation to its national biotech roadmap, with plans to launch a dedicated innovation hub by 2027. The move signals serious government support for sustainable food technology that could reshape how we eat.
Germany is launching a national innovation center for cultivated meat and fermented proteins next year, backed by a new biotechnology roadmap aimed at making sustainable food affordable. The move positions Europe's leading plant-based market to become a global leader in alternative proteins.
A 19-year-old from Chennai created a grid-free cooling system that keeps fruits and vegetables fresh three times longer without electricity. Her invention could help solve India's $14 billion annual food waste problem.
A Mumbai startup is reinventing gift-giving by creating bouquets made of vada pav, fresh mangoes, vegetables, and skincare products instead of flowers. Floralfiesta07 proves the most memorable gifts reflect what people actually love.
A South Korean company is transforming leftover liquid from tempeh production into creamy, dairy-free products hitting major retailers. Fresh funding will help Soyft Biome bring its waste-to-value innovation to coffee shops and bakeries nationwide.
Marks and Spencer just brought three vertically farmed salads to stores, grown by robots in controlled indoor environments that slash water use by 96% and eliminate pesticides entirely. The greens stay fresh five days longer and never need washing.
Victoria Ogwanighie became the first woman to win Nigeria's FMN Prize for Innovation, taking home $23,000 for turning cassava into nutritious cheese balls. The competition's chairman doubled all prize money to support entrepreneurs solving real food challenges.
A century-old Chinese noodle dish is winning hearts globally, thanks to smart technology and traditional craftsmanship working together. Lanzhou beef noodles now generate $11.7 billion annually while bringing authentic flavors to diners from Tokyo to Toronto.
A university in India just filed to give a special local banana official protected status, which could mean better income for farmers and stronger market presence. The Ananthapur banana's unique sweetness comes from the region's special growing conditions.
Young entrepreneurs across India are transforming the ancient art of tea making into thriving businesses that honor tradition while creating exciting new blends. From a 150-year-old Darjeeling estate to experimental fruit-infused teas, these startups prove that innovation and heritage can brew together beautifully.
South Korea's food innovators are turning traditional cuisine into cutting-edge wellness products, filing over 46,000 patents in a decade. Small businesses and individuals, not big corporations, are leading the charge with health-focused innovations that are reshaping K-food globally.
A new Italian laboratory is creating global standards for chocolate tasting, similar to wine sommeliers. This could help some of the world's poorest farmers earn fairer prices for higher quality cacao.
Thailand's government is elevating homegrown food innovation to the world stage, with 20 startups from 10 countries joining the nation's flagship foodtech accelerator. The program has already helped launch over 100 startups and raised more than $140 million in funding.
A refrigerated train service connecting Thailand to China is making durians 30% cheaper for millions of shoppers while helping farmers get their fruit to market before it spoils. The three-day journey saves time, money, and precious cargo.
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