All PFN ARTICLES

Plant-based meat burgers? Easy. Mince? No problem. But a juicy, pull-apart steak? That’s where things fell apart, literally. Now, US based,

It’s time to have a serious chat about butter. That creamy, golden staple slathered on toast, drowned in mashed potatoes, and baked into jus

Fresh from the crowded aisles of Expo West, there's a battle going on promising to redefine our perception of plant-based cuisine. Beyond Me

Christchurch, New Zealand based, Grater Goods has done it again. Not content with being just city's go-to for high-end vegan deli fare, the

Plant-based meat has conquered burgers, nuggets, and mince. But steak? That’s been the final frontier. Now, Impossible Foods is inching clos

Consumers aren’t just swapping beef for beans, they’re demanding clarity, transparency, and a side of common sense with their plant-based bu

FOODEX Japan 2025 is gearing up to be a feast of the future, a playground for plant-based pioneers, seaweed evangelists, and anyone with a s

For the fifth year running, Kiwis have thrown their weight behind their favourite dairy-free delights, and once again, the people have spoke

Forget asceticism, at least when it comes to food. Hwaeomsa, one of South Korea’s oldest Buddhist temples, has entered the fast-food game, a

People are still scrambling (pun absolutely intended) to get their hands on overpriced chicken eggs. But with plant-based egg alternatives w

At the heart of this medical innovation is the living tissue found in the kombucha SCOBY (shown below), the symbiotic culture of bacteria an

In a fine dining scene drowning in truffle shavings and wagyu foam, Plates London has done something no UK vegan restaurant has managed befo