All PFN ARTICLES

Consumers won't be buying cultivated foods in the form of cell-cultured duck next month, but Australia's food innovation pipeline may have just become much more interesting.

The United Kingdom has become one of the first countries to publish a government-backed roadmap identifying the food technologies expected to shape its future food system over the next decade. Developed by the Food Standards Agency (FSA) and Food Standards Scotland (FSS), the report highlights precision fermentation, biomass fermentation, cellular agriculture, controlled environment agriculture, molecular farming, gas fermentation and several other emerging production systems

New Zealand food technology startup ANDFOODS has made a strategic decision that may signal a new commercial model for emerging food innovators. Instead of manufacturing its fermented whipped cream in New Zealand, the company has chosen to produce it in China—placing manufacturing alongside its target customers before its first commercial launch in Singapore.

For decades, global food production has depended on fields, weather, water and increasingly fragile global supply chains. But a partnership between Israeli biotechnology companies Brevel and Coffeesai coffee suggests a very different future is emerging.

Australian supermarket giant Coles Group has awarded more than AUD$3.5 million to eight emerging food and agriculture businesses, signalling where one of the region's largest retailers sees future growth opportunities.

A new global study reveals arbuscular mycorrhizal fungi – microscopic fungi living in the soil – form an underground network stretching an estimated 110 quadrillion kilometres across the planet. Rather than one giant organism, it functions more like the internet itself with billions of interconnected local networks linking plant roots and exchanging nutrients, water and carbon.

A new generation of biotechnology is turning industrial waste gas to protein, opening up a potential pathway for countries such as New Zealand to expand food production without requiring additional farmland, freshwater or livestock.

Monty & Sons has launched a pasta range made from New Zealand-grown durum wheat, creating what is believed to be one of the country's first fully traceable paddock-to-plate pasta supply chains. The wheat is grown by members of the Wairarapa Grains Collective before being milled and manufactured locally.

California-based TRIC Robotics has developed autonomous field robots that use UV-C light to suppress pathogens, fungal diseases and pests without applying conventional chemical sprays. Operating mostly at night, the robots expose crops to precisely controlled doses of ultraviolet light, disrupting disease cycles while reducing the need for chemical intervention. The timing is significant.

Six days ago we published THIS STORY about the Zespri Paradox - it was wrong for one small but embarrassingly point and as is sometimes inconvenient in journalism - the fact got in the way of a good story.

Researchers at UNSW Sydney have demonstrated a method of producing espresso-strength coffee using ultrasonic sound waves and room-temperature water.

The company produces whole-cut plant-based meat products using a fermentation-based process built around soy and wheat proteins. Unlike many first-generation plant-based brands focusing heavily on burgers and mince, Chunk has built its range around premium steaks, pulled meat products and diced meat alternatives designed to deliver a more convincing eating experience.