All PFN ARTICLES

For centuries matcha was inseparable from Japan. Now its extraordinary global popularity is beginning to create something Japan has encountered before with other prized agricultural products: a successful food becoming an international category that other countries want to produce.

Israel’s Soglowek is moving beyond its traditional meat business by acquiring 70% of Plant & Bean Thailand, signalling ambitions to become a global protein company, not simply a larger plant-based meat producer.

Launched recently, SunRice Protein+ is ready-to-heat jasmine rice infused with animal-derived collagen, lifting protein content to at least 10g per serving. SunRice research among 2,000 US adults found 78% regularly question whether they're getting enough protein, while 65% are attracted to protein-enhanced staples if taste and texture remain intact.

A mushroom growing unexpectedly from a forgotten apple might normally end up in the compost. In China, it ended up being crossed with a fungus that had traveled into space and developed into a potential new food variety.

New Australian research suggests better advertising won't necessarily persuade meat eaters, the category first has to deliver convincingly on taste, quality and value. The plant-based meat industry may have spent too much time trying to find the right message when the bigger challenge is the product proposition itself.

Rabobank's Succession 2050 report signals biotechnology, precision fermentation and value-added nutrition are moving from the fringe to the centre of New Zealand's food future economy.

One of the world's most respected food judging panels has again recognised a growing number of plant-based products at the 2026 UK Great Taste Awards, reinforcing a trend that is becoming increasingly difficult for the wider food industry to ignore.

Vietnam's plant-based food industry is increasingly targeting a consumer who wants more than affordability. The latest plant-based milk launches from Nutifood combine nutrition, convenience and beauty-focused ingredients, reflecting a broader shift towards functional foods designed for busy urban lifestyles. The move highlights how plant-based innovation in Asia is evolving well beyond traditional soy beverages into premium wellness products.

The race to reinvent one of the world's oldest foods is accelerating, with US food innovator Crafty Counter launching its new WunderEggs™ Protein Scramble into Whole Foods Market stores nationwide. The ready-to-eat breakfast cup delivers an eye-catching 36g of plant-based protein and 14g of fibre using a proprietary blend of hemp hearts and fava beans, signalling how quickly the alternative egg category is evolving beyond simple substitutes into high-performance nutrition.

A mould-ripened vegan Camembert has claimed the highest honour at the 2026 New Zealand Vegan Cheese Awards, reinforcing a broader story emerging across the country's food innovation sector: New Zealand's plant-based cheese industry is no longer experimenting—it is maturing.

In a market the size of New Zealand, every new product launch is effectively a conversation with consumers. For artisan food producer Janin de Conti, founder of One Love Planet, that conversation led directly to a complete rethink of one of the company's products.

Japan’s decision to invest ¥1 trillion (US$6.2 billion) in “new food” is about far more than alternative proteins. It reflects a broader strategy to prepare the country for a future shaped by an ageing population, labour shortages and increasing pressure on food security.