All PFN ARTICLES

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.

IKEA’s global decision to halve weekday restaurant prices is less about moving meatballs and more about social responsibility. Ingka Group, the retail giant behind the IKEA brand will slash meal prices Monday to Friday and let children eat free in dozens of markets, framing the move as “support for everyday life” rather than an inventory clear-out.