All PFN ARTICLES

Let’s not kid ourselves Fine Food NZ isn’t exactly a plant-based paradise. It’s still packed with slicers, salami, and slab cakes large enough to feed a rugby team. But tucked between the pastry lamination demos and the lamb-stuffed samosas is a quiet rebellion worth paying attention to. This year, a handful of producers have slipped past the usual clichés and delivered something the new food world desperately needs in the form of plant-forward products with actual bite, purp

It’s happened. After years of speculation, lobbying, and lab-grown ambition, Australia has formally approved Vow’s cell-cultured quail for h

Move over oyster. Slide aside shiitake. There’s a new shaggy contender coming for your sauté pan and TESCO is betting big British shoppers are finally ready to meet the mane event: Hericium erinaceus, better known as Lion’s Mane.

15 years after launching one of New Zealand’s most beloved plant-based brands, Little Island Creamery, the makers of dairy-free ice cream,

Thanks to two sauce-obsessed Kentish upstarts - Kier and Jen, better known as Condimaniac - the tomato sauce gap on Britain's pub plates is about to be filled. Their newest creation? A 100% British tomato sauce. Bottled. Labelled. Real. Official. And possibly on its way to Clarkson’s table as we speak.

What’s needed is a bold, structured, sovereign-aligned trans-Tasman alliance: AgAlliANZ, a joint food future built not on competition, but on co-creation.

According to a fresh forecast from InsightAce Analytic, the global alternative protein sector is set to explode from US$63 billion in 2025 to over US$325 billion by 2034. Yes, you read that right. That’s a fivefold growth curve in under a decade. If you were waiting for proof this protein change is real, this is it, fully plated, seasoned, and served.

Japan Expo 2025 has thrown open the freezer door on the future of food and it’s nothing like grandma’s bentō box. From 3D-printed wagyu beef to rainbow-hued rice made from leftovers, Japanese consumers are getting a taste of tomorrow today.

Just when you thought “plant-based” had peaked, Redefine Meat has quietly dropped a second-gen bombshell across European chillers in the form of a newly engineered New-Meat range with less fat, more protein, and a squeaky clean Nutri-Score.

Magic Valley hosted the country’s first-ever official tasting of cultivated meat at New South Wales Parliament, dishing up lab-grown lamb meatballs and pork dumplings to a crowd not known for their risk-taking palates: politicians.

The country’s first high-protein bagel has landed, and Abe’s isn’t pretending it’s anything other than a nutritional upgrade. With 12 grams of pea protein per serve (that’s your two eggs or a tub of Greek yoghurt in bagel form), 30% fewer carbs, and a serious 17.6g fibre hit, this is a good-stuff breakfast.

Forget the veggie awkwardness of the ’90s, 2025 is all about popping plants, thrilling textures and future food flexing its way beyond the plate. Meet Gen Z and Alpha, socially savvy, eco-educated, and hungry for food serving a purpose and a personality.