All PFN ARTICLES

US Based, The Mushroom Meat Co. has dropped four bold, pre-seasoned flavours in the form of Carne Asada Bites, Korean BBQ Bites, Pulled Carnitas, and Southern BBQ Pulled, all crafted for chefs who need speed without compromising flavour.

Australia just green-lit Vow’s cultivated quail meat for restaurants, yet up in Queensland, the LNP is reportedly moving motions to ban cultivated meat outright, highlighting the $70-billion livestock industry's political heft.

In a move that could become a blueprint for surviving New Zealand’s tightening plant-based market, Grater Goods has officially taken Green Dinner Table under its wing. The two Christchurch-born pioneers have been running parallel tracks for years - Grater Goods with its artisan plant-based deli and products, Green Dinner Table with its chef-designed weekly meal boxes.

In a move signaling both conviction and disruption. Food Frontier returns to Sydney with AltProteins 25 on Tuesday, 14 October 2025 at the Sofitel Wentworth marking its shift from Melbourne and acknowledging Sydney’s growing prominence in the alternative proteins sector.

Here’s a bold thought for a Government seemingly allergic to ambition - if Queensland can back a food and manufacturing hub on the Sunshine Coast, why can’t New Zealand do the same at Ruakura - Waikato's inland port facility?

Texture-modified food isn’t just for the elderly in care homes. And finally, someone’s doing something about it. After years of fielding desperate messages from families trying to feed loved ones post-surgery, post-chemo, or post-accident, New Zealand-based startup The Pure Food Co has announced a long-awaited move - home delivery.

But forecasts don’t pay at the checkout. Grocery aisles are still ruled by price paranoia - retail inflation has shoppers trading down, not trading up. The very same study concedes stubborn production costs keep most patties dearer than the real-meat equivalent which is a handbrake on mainstream uptake. So the move is on for more hybrid meats.

From next week, every Swiss steak, sausage, litre of milk or carton of eggs must reveal if the animal was castrated, dehorned, beak-trimmed, tail-docked or otherwise “worked on” without anaesthetic – a move the Swiss says will drag hidden suffering “out of the shadows and onto the shelf”. Imported products aren’t spared - exporters shipping into Zurich or Geneva will have to print the same bad news 'Pain Notice' on the pack.

Mark your calendars, future foodies. On 14 October, the Sofitel Wentworth in Sydney will become the unofficial HQ for bold moves, big questions, and even bigger protein ambitions as AltProteins 25 swings into town.

A now-viral LinkedIn thread by former Alibaba ANZ boss Pier Smulders summed up the mood - ‘grubby, transactional, and embarrassingly one-sided’. While PM Christopher Luxon was busy snapping selfies and talking up “hundreds of millions” in dairy and education deals, innovation leaders back home were asking a simple question - where the hell were our FoodTech companies in the China trade dialogue?

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.

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.