All PFN ARTICLES

The popularity of plant-based seafood products, says the report, is due to their sustainablity and being ethical alternatives to tradition

The company's newly operational bioreactor at its head quarters in Vantaa, north of Helsinki, the Finnish capital, is now producing 450 kilo

In the rapidly changing global food market, New Zealand faces significant pressure to bring its agricultural exports into line with internat

GOOD Meat's new hybrid chicken, known as Good Meat-3, a blend of 3% cultivated meat and 97% plant-based ingredients, is now available in th

Israeli startup Qortein is turning jellyfish, a commonly overlooked marine species, into a valuable protein source. With global food securit

Traditional cocoa production is facing challenges with soaring prices ( up 250%) and environmental concerns, so Voyage Foods has developed a

In a strategic move signaling more than just a change of name, New Zealand's NewFish is rebranding to Nutrition from Water™ (NXW), aiming to

Spearheading this movement is Nippon Ham, quickly innovating to deliver plant-based sashimi options closely mimicking the taste and texture

Scientists in Italy are pioneering an unconventional approach to developing meat alternatives that could revolutionise our diet and the way

Jooules, a Kiwi startup, is leveraging innovative technology to turn CO2 into a high-quality, protein nutritional powerhouse.

Kelp seaweed looks set to become a key sustainable ingredient in European markets, according to recent findings from Mintel.

This research indicates a marked consumer preference for items labeled as "climate friendly" and "carbon neutral," with these terms proving