All PFN ARTICLES

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.

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.

Just when you thought the pea protein parade couldn’t possibly squeeze in another float, along comes Vertis PB Pea and this one’s not just waving from the sidelines. Meala FoodTech, a spunky Israeli startup with a biotech brain and clean-label conscience, has teamed up with global ingredient giant dsm-firmenich to drop a new texturising bombshell on the European plant-based scene. And surprisingly, it’s not just another dusty sack of pea flour trying to pass itself off as pr

Let’s cut to the chase, naming your product in the alt-protein sector isn’t a branding decision, it’s a survival strategy. Get it right, and you’re dinner-table royalty. Get it wrong, and you’re just another cardboard-textured meat clone haunting the bottom shelf.

Singapore-based TurtleTree has officially secured regulatory approval in the United States for LF+, its precision-fermented version of lactoferrin, a dairy-derived protein with cult status in the wellness scene for its immune-boosting, gut-balancing, inflammation-smashing abilities.

Most alternative proteins still want you to believe you're biting into a cow. But let’s be honest: consumers are tired of being fooled, and food developers are tired of wrestling with products that fall apart in a frying pan. Enter Maia Farms, a Canadian biotech outfit serving up function over fiction with a next-gen APT (A Protein Thing) not needing to pretend.

The UK just hit launch on one of the boldest moves in plant-based yet - Meat-Free Made Easy. With over 40 brands on board, from Beyond Meat to Compass Group, the campaign aims to shift everyday eating habits through simple swaps, practical messaging, and collective muscle. Now, Australia and New Zealand might be next.

New Zealand’s next-gen meat future just scored a power-up and this time, it’s women calling the shots. Auckland-based biotech startup Opo Bio, founded by Forbes 30 Under 30 2024 honouree Olivia Ogilvie and University of Auckland scientist Laura Domigan, has secured funding from Epic Angels, Asia Pacific’s largest female-only angel investor collective.

Here’s a sentence we haven’t said in years: New Zealand just made a smart, future-focused science move. And it could actually pay off with huge bioeconomy returns.

What if New Zealand could out-milk the cow without a single udder in sight? That’s the promise Daisy Lab's just dropped, successfully pumping out multiple grams per litre of bioidentical bovine lactoferrin using nothing but yeast and a bit of fermentation finesse.

Fonterra, New Zealand’s dairy colossus and global cream-of-the-crop exporter, has just made its most serious move yet into the future of milk, without the cow. Its startup investment Vivici, a precision fermentation outfit co-founded with Dutch dsm-firmenich, has launched into the US market, bringing with it a cow-free version of whey protein looking, functioning, and tasting just like the original - except it’s brewed.

Did you know that the humble shawarma, the Middle East’s undisputed king of street food, is getting a plant-based makeover in Dubai? No, this isn’t some hipster café gimmick. It’s coming from Malak Al Tawouk, one of the region’s most beloved Lebanese fast food chains, in collaboration with local plant-based disruptors Switch Foods.