All PFN ARTICLES

In a move that will rattle both Big Meat and the deep-pocketed FoodTech set, Chicago’s Clever Carnivore just dropped a petrie dish and the cost of cultivated pork production media (the liquid cells are grown in) by achieving a new benchmark price of USD$0.07 per litre at pilot scale. No bovine serum. No pricey pharma vendors. Just some secondhand steel and a serious attitude adjustment to bioprocessing. What is more, no need for animal slaughter.

Australia could be on the brink of a bioeconomy revolution, if it plays its cards right. A new blueprint from Queensland University of Technology (QUT) lays out a five-point plan to unlock billions in value from Australia’s natural and scientific resources. Titled, Growing Australia’s Bioeconomy, the report warns Australia risks falling behind as global competitors surge ahead in renewable fuel, precision fermentation, bio-based materials, and food-tech innovation.

Yep. Woolworths has finally given in to the pistachio mob, officially rolling out Pistachio Papi in over 1,000 stores across Australia this week, with both the smooth and crunchy jars available for just $12. That’s a steal compared to the usual $20+ Shopify hustle.

Let’s not kid ourselves Fine Food NZ isn’t exactly a plant-based paradise. It’s still packed with slicers, salami, and slab cakes large enough to feed a rugby team. But tucked between the pastry lamination demos and the lamb-stuffed samosas is a quiet rebellion worth paying attention to. This year, a handful of producers have slipped past the usual clichés and delivered something the new food world desperately needs in the form of plant-forward products with actual bite, purp

It’s happened. After years of speculation, lobbying, and lab-grown ambition, Australia has formally approved Vow’s cell-cultured quail for h

Speaking at Bridge2Food Europe in The Hague, TiNDLE Foods co-founder and former CEO, Andre Menezes didn’t just suggest a rethink. He 'key-noted' the event by detonating a few myths that have quietly haunted the plant-based alt-protein industry since its 2019 peak.

Move over oyster. Slide aside shiitake. There’s a new shaggy contender coming for your sauté pan and TESCO is betting big British shoppers are finally ready to meet the mane event: Hericium erinaceus, better known as Lion’s Mane.

15 years after launching one of New Zealand’s most beloved plant-based brands, Little Island Creamery, the makers of dairy-free ice cream,

Thanks to two sauce-obsessed Kentish upstarts - Kier and Jen, better known as Condimaniac - the tomato sauce gap on Britain's pub plates is about to be filled. Their newest creation? A 100% British tomato sauce. Bottled. Labelled. Real. Official. And possibly on its way to Clarkson’s table as we speak.

What’s needed is a bold, structured, sovereign-aligned trans-Tasman alliance: AgAlliANZ, a joint food future built not on competition, but on co-creation.

According to a fresh forecast from InsightAce Analytic, the global alternative protein sector is set to explode from US$63 billion in 2025 to over US$325 billion by 2034. Yes, you read that right. That’s a fivefold growth curve in under a decade. If you were waiting for proof this protein change is real, this is it, fully plated, seasoned, and served.

The bestselling author of Diet for a New America and co-founder of the Food Revolution Network has died, aged 77, from complications of post