All PFN ARTICLES

Greek yogurt giant Chobani has just acquired plant-based meal delivery brand Daily Harvest in a move that’s less about dairy and more about daypart domination. Industry whispers put the deal at around USD $600 million, a figure showing Chobani is serious about owning more than just your morning yogurt ritual.

Germany’s Veganz has signed a deal with Illinois-based Jindilli Beverages, the people behind milkadamia, to bring its proprietary Mililk system to North America and the Australia–New Zealand (ANZ) region. That’s right, concentrated plant milk is getting its moment, and the duopoly of almond and oat might be about to get shaken, not stirred.

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.

The Forbes Asia 30 Under-30s list just dropped, and guess what? The future of food, fibre, and function has a Southern Hemisphere accent. New Zealand and Australia aren’t just keeping up, they’re quietly producing some of the most exciting young founders on the planet. Not influencers. Not crypto bros. Actual scientists. Actual biotech founders. Actual climate-smart inventors.

Enter Shake Your Plants - SYP, the surprisingly cool plant-based drink powder brand turning hydration into a functional, flavourful ritual. Started by two fed-up friends in Dubai, SYP is what happens when kombucha, herbal know-how, and next-gen sustainability have a very dry, very hot baby.

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.

It’s the kind of supermarket sighting that should spark chaos in the vegan snack aisles. A plant-based Nutella? With oat and almond milk instead of dairy? Surely that’s the moment the palm-oily, sugar-slicked classic finally catches up to the alt-dairy revolution. Right?

In a curious twist of weather changes meets cuisine, HelloFresh has teamed up with Oxford’s Dr Joseph Poore and trend forecaster Dr Morgaine Gaye to dish up a glimpse into your 2050 dinner plate and it’s not what your nana would recognise. Think soy sprouting in Scotland, edible fashion accessories, and AI-powered recipes designed to save your gut and the planet.

Forget burnt toast and a wilted rose from the servo. This Mother's Day, Australians are going big- $200 million big- on flowers alone. That’s right. Even with grocery bills climbing and rents going OT, they're still lining up for chrysanthemums, tulips, rose, lilies, and anything with a petal to say - Thanks Mum, here’s something that doesn’t require you to do the dishes.

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.

Another plant-based breakthrough just landed on British shelves and it’s not just another meatless Monday stunt. Juicy Marbles, the cult brand behind the world’s first marbled plant-based steak, has secured major national placement for its new Meaty Meat: Pork-ish cut across 534 UK Tesco stores.

If you think India’s future food scene is all about lab coats and Silicon Valley suits, think again.The next big biryani, the next luscious kebab, the next cheesy naan might be made with zero cows, zero chickens, and zero guilt and it’s all happening in kitchens and labs you’ve probably never heard of. This isn’t just about trendy food swaps or eco-virtue signalling. It’s about survival.