Food Hub

Researchers at The Hebrew University of Jerusalem have developed plant-based meat using metamaterials—engineered structures that mimic the texture and behavior of real meat.

As Lebanon battles a crippling economic collapse, Beirut’s chefs are turning adversity into innovation. Embracing hyper-local sourcing, sustainable agriculture, and ancestral recipes, they are reimagining Lebanese cuisine—one farm-to-table dish at a time.

The flavours we crave today were shaped by old commercial routes and culture. It wasn’t just the monsoon rains that arrived with the winds — Arabian and Persian traders followed too, bringing with them not only fine muslin and perfumes, but spices, grains, poultry, and culinary traditions.

Made from dates and packed with fibre, potassium, and antioxidants, Saudia Arabia’s Milaf cola is free from refined sugar and artificial additives.

In the Global South, consumer sentiment has shifted towards locally owned, locally grown as local businesses take on multinational brands.

Camel milk is making a splash-back from the baths of Cleopatra. Packed with gut-friendly peptides, immune-boosting proteins, and a dash of desert heritage, this slightly salty white gold may just be the next best thing to add to one’s smoothie. Thanks to the latest research from Australia, camel milk isn't just ancient — it's officially delicious.

Fermentation, once a humble preservation method, is now at the heart of a global flavour fashion. Chefs, molecular gastronomists, and startups are blending tradition with tech to create bold, sustainable, gut-friendly foods of the future.

From Nairobi to the rice paddies of Vietnam, a quiet revolution is underway. The Global South is rewriting the rules of agricultural resilience —through homegrown innovation, deep regional partnerships, and the power of South-South collaboration.