All PFN ARTICLES

Move over blueberries, there’s a new dark horse in the antioxidant race. Poland’s Greenvit has unleashed ARONVIT, a clinically backed aronia super berry extract making its US debut at Supply Side West in Las Vegas 27th -30th October. Dubbed “Polish black gold,” this potent superberry extract brings science, heritage, and serious antioxidant power to America’s nutraceutical scene.

Anuga 2025 didn’t just fill the halls of Cologne this year, it rewrote the playbook for how food, politics, and innovation intersect. With over 145,000 visitors from 190 countries and 8,000+ exhibitors spanning every major food system on Earth, this year’s show became the de facto UN of flavour, science, and commerce. The numbers alone tell a story: a 3.6% rise in attendance, a 94% share of foreign exhibitors, and a pulse confirming food is still the most powerful common lan

Japan’s obsession with perfect Wagyu is moving from pasture to petri dish. Organoid Farm, the Tokyo biotech now scaling Wagyu muscle cells to 200-litre bioreactors, has started supplying cultivated Wagyu beef cells to labs and foodtech partners across Japan. Their claim? A protein profile that sizzles, smells, and even flexes like the real thing.

Wai Mānuka is redefining what a functional soda looks and tastes like. This sleek 250 ml can carries more than fizz; it’s a celebration of the famed mānuka honey, Maori design, and cultural pride, blending New Zealand's signature sweetness with a sophisticated sparkling edge.

September in the UK wasn’t just another month of “vegan bits and bobs”, it was a full-on showcase of how plant-based food is growing up. Tesco, Sainsbury’s, Waitrose and Morrisons all rolled out fresh meat-free, dairy-free and hybrid health SKUs shouting accessibility and everyday appeal. From BOSH!’s eight-strong range of chilled meals and pizzas to Kyle Parchment’s Kulcher frozen ready-meals, the plant-based aisle suddenly looks like it belongs in every British kitchen.

As 2025 starts to draw to a close, the next wave of Future Food trends is already reshaping what we eat, how we make it, and how we feel about it. The newly released 2026 Trend Report confirms a deep convergence between food, data, and emotion, where AI is no longer a tool, but an ingredient. It’s the unseen chef in the kitchen, the curator of taste, and the quiet translator of human cravings into coded experience. The next course is coded.

After a quarter century of gruesome experimentation, New Zealand’s last genetically engineered - GE animal trials have come to an end. The Soil & Health Association and GE Free NZ say the closure of AgResearch’s Ruakura facility marks the end of an era defined by animal suffering, failed science, and ethical neglect. Their meta-report reveals that from 2000 to 2024, hundreds of cows, goats, and sheep were subjected to GE and gene-editing trials that produced no commercial ben

New Zealand has dropped $42 million into a brand-new Biodiscovery Platform, with the goal of turning native biodiversity into export-ready pharmaceuticals, cosmetics, and functional foods. Announced by Science, Innovation and Technology Minister Dr Shane Reti, the seven-year investment will fund the newly formed Bioeconomy Science Institute, which aims to translate cutting-edge R&D into products that actually make it to market.

New Zealand diners are done scanning QR codes and waiting for robots to smile. According to the national Restaurant Association’s 2025 Consumer Dining Insights Report, Kiwis still want their food served with eye contact and a bit of human warmth. Service quality and consistency outrank everything else, from portion size to price tag, in deciding where people spend their $112 a week.

Australia’s food future just got a shot of adrenaline. Startupbootcamp Australia has unveiled its latest Cluster Connect accelerator cohort and the line-up reads like a bio-food dream list. Mushrooms, cultivated meat, seaweed biotech, native plant supplements, all under the eye of the federal Department of Industry, Science and Resources. It’s no longer just drones and packaging with the focus shifting squarely into biomanufacturing for food.

Fermentation is finally giving vegan cheese its groove. Forget coconut oil blocks and starchy slices: UK and Canadian researchers have shown that mixing pea protein with sunflower and coconut oil can deliver real melt, stretch and firmness, the holy grail of vegan cheese texture. At the same time, European startups are running with microbial cultures to close the “taste gap”.

Swees Plant Based Foods, the Thai maker of the country’s first vegan cheese, has rolled out a new line called CleanBean. Think Beev Steaklets and Chick*n Bites, designed to fry, grill, or simmer in a green curry without a label full of additives.