All PFN ARTICLES

What if your protein was clean enough for your body and smart enough for space? That’s the proposition behind Pureture, the next-gen protein biotech outfit quietly scaling a next-gen yeast-based casein with no gums, no stabilisers, no emulsifiers, just functionality, purity, and real-world performance.

So, Pizza Hut in the US has thrown a curve-ball from the left field and it wasn’t crust-shaped. In a move leaving plant-based foodies and food snobs equally stunned - the chain dropped a plant-based pepperoni “caviar” made from seaweed. Yes, seaweed. Smoky little plant-based caviar pearls looking like they belonged at a yacht party and not dumped on a Personal Pan.

US based, The Better Meat Co. has scored its sixth U.S. patent, this time for the wild idea of fermenting spud waste with mycelium to produce a high-protein, cholesterol-free meat alternative called Rhiza. And it’s ready in just a few hours. Forget cow farts and climate guilt. This is meat made from mushroom roots and leftover mash.

Mumbai based, Biokraft Foods has just launched what could be the tipping point for Asia’s cellular seafood sector, revealing bio-manufactured (cultivated) rainbow trout fillets created without the fish. Developed in partnership with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR), these next-gen fillets aren’t just lab-grown, they’re also 3D-printed.

Bio-manufacturing isn’t just for lab nerds and VC types. It’s the quiet force about to rewrite how we produce food, cosmetics, clothing, and even your future protein shake. Dr James Ryall, an Australian-based consultant and former Chief Scientist at VOW Foods and long-time insider in the cellular agriculture space, closed out the 2025 CellAg Symposium in Nelson with a rallying cry - Australia and New Zealand are sitting on a goldmine and doing nothing.

Australian food tech outfit Nourish Ingredients has created Tastilux - an animal-free fat so convincing it could pass for the real deal in a blindfolded taste test. No cows, no pigs, no chickens involved. Just precision fermentation wizardry, a partnership with China’s Cabio Biotech, and a whole lot of science making your fake meat feel frighteningly real.

Portugal-based Kiwi startup Nutrition from Water™ (NXW)  - founded by New Zealander Alex Worker - has just signed a deal with Nissei Kyoeki, one of Japan’s long-standing protein import royalty. Together, they’re launching NXW's Marine Whey, a next-gen protein brewed not from cows, but from the sea. Yep, it's protein. From water.

Well, it’s official. Australia has just greenlit its first-ever lab-grown meat and it’s not beef, chicken or kangaroo. It’s quail. Cultivate

Frida, the brand best known for solving weird baby problems (like sucking snot out of tiny noses), has announced its next frontier - breast

While the US flexes its economic biceps with another round of tariffs on Chinese goods, on the ground in China, no one’s reaching for Americ

Aldi, UK has just dropped a supermarket-first in the form of Dubai Chocolate Style Ice Cream, riding the viral wave of Middle Eastern-inspir

Indonesia’s flexitarian food scene just got a whole lot smokier and smarter. Arik Thohari, the quietly persistent founder of Meatree, has tr