All PFN ARTICLES

In a move rewriting the rules of haute cuisine, French Chef, Alain Passard’s legendary three-Michelin-star restaurant, Arpège, has dropped nearly all animal products from its menu. Out go the foie gras, lobster, and langoustines. In their place? Tomatoes, cabbages, carrots, and a philosophy that’s anything but humble.

Austrian alt-protein provocateurs Revo Foods have dropped their latest fungi-based product, a Minced Fungi Protein made with just four ingredients and not a single shred of soy in sight. It’s lean, clean, and built for the kind of post-animal eater who still wants gains without the conscience.

If you thought France was stuck in a butter-and-brioche time warp, think again. A quiet culinary insurgency is underway in the chilled section of supermarkets like E.Leclerc and it’s got nothing to do with duck confit. Instead, what’s catching eyes (and carts) is a rainbow parade of plant-based meals, soups, and meat alternatives, all scored, stacked, and screaming freshness with a surprisingly French flair.

A new oat oil extraction breakthrough from South Australia could supercharge the plant-based sector, unlocking new possibilities for everything from buttery spreads to clean-label beauty products and it all starts with a humble grain we thought we already knew and plant-based lipids.

That’s the reality for Oshi, whose hyper-realistic plant-based salmon has just landed in five US Sysco warehouses, with full integration into the Sysco Marketplace underway. That marketplace reaches 18% of the entire US foodservice sector, which, by conservative estimates, puts Oshi within striking distance of $200–300 million in potential annual procurement value.

Last month the news broke that Little Island Creamery, one of New Zealand’s plant-based trailblazers, had gone under after 15 years of scooping up coconut-milk cred. It was a gut-punch for fans of dairy-free done well. But now, the brand’s story takes a twist that no one quite saw coming.

Plant-based seafood just swam a little closer to the real thing, minus the gills, guilt, or industrial trawling. In a first for the Israeli market, Steakholder Foods has rolled out its 3D-printed salmon patties and white fish, now sizzling in specialty stores under the Green Future (Atid Yarok) label.

Singapore’s heat just got a little sweeter. Kiwi startup LILO Desserts, known for its improbably creamy, fruit-forward plant-based cheesecakes, has landed in the Lion City and it's not just passing through. With SATS Ltd now on board and tastings underway, LILO is teeing up a Southeast Asian rollout designed to take off from tarmac to set-back table.

But let’s be clear. Federer didn’t write a personal cheque for $330M. He was part of a previous capital round in 2021 that brought in $235 million, with NotCo’s latest valuation milestone reflecting cumulative investments across multiple raises. What matters here isn’t the size of his wallet, it’s where he’s pointing it.

Here’s a partnership that's literally made in vegan heaven. One of Australia’s fastest-growing plant-based brands, Plantein, has done a deal with global vegan platform abillion and the goal is simple: get more plants on more Aussie plates.

Alpro in the UK has just dropped a new plant-based range aimed squarely at kids and not just any kids. This one’s got Gen Alpha written all over it. From banana-flavoured oat drinks to choc coconut indulgence pots, it’s dairy-free, climate-considerate, and dripping in cartoon-forward packaging designed to lure the lunchbox crowd.

Once just a squishy afterthought on a pizza or a supporting act in a stir-fry, mushrooms have gone from background noise to full-blown digital celebrity. And not just any mushrooms, we’re talking about the exotic, the shaggy, the shelf-stable, the biohacked.