All PFN ARTICLES

While the New Zealand economy takes a hammering and export sectors search for footing, the horticulture industry has quietly strapped on a jetpack and Auckland Airport is feeling the blast.

Meet WunderEggs by Crafty Counter. The name might be playful, but the impact is deadly serious. At a time when egg shortages have sent prices spiraling and shoppers scrambling, these plant-based doppelgängers have strutted into the spotlight like they were born for it. No feathers. No cholesterol. Just creamy, yolky satisfaction built from almonds, cashews, and coconut milk. Not a chicken in sight.

Wellness culture is always moving and the compass is now pointing to your gut. Gen Z has quietly sidelined protein powders in favour of probiotic fizz, prebiotic fibres, and fermented everything. According to data from TikTok’s own trend tracker, #guthealth and #hotgirlswithIBS have clocked over a billion views combined. The message? Gut is the new gold.

Off-Piste Provisions, one of New Zealand’s most daring plant-based ventures, has announced it’s pulling its signature meat-free jerky from s

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.

What do you get when a bunch of surf-town mycophiles decide to take on the billion-dollar brain game? You get MYND, a bold, homegrown foray into the turbo-charged world of nootropics, straight out of Raglan, New Zealand.

China’s mushroom industry has exploded 700-fold since 1978 and the next wave could be even bigger for those paying attention. Mushroom industry specialist Zlatko Vidmar from Sylvan Inc. says what started as a modest 60,000 tons a year has now soared to a staggering 42 million tons annually. That’s a $55 billion sector employing over 25 million people, more than 2% of China’s entire population. Mushrooms, it seems, are no longer just a side dish in China. They’re an economic e

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.

When it comes to plant-based innovation, New Zealand’s not just punching above its weight- it’s starting to cross oceans. LILO Desserts, the sweet little Kiwi brand crafting low-allergen, 100% New Zealand fruit treats, has just landed at #32 on RangeMe’s Top 50 Brands list, putting it squarely in the sights of major US retailers and consumers hungry for cleaner, smarter snacking.

On October 7, 2024, the world watched in horror as Israel's Kibbutz Be’eri came under senseless attack. Lives lost. Hostages held. Families shattered. And for the team behind one of Israel’s quiet agricultural marvels - Hinoman’s Mankai - everything they’d built was left in ruins. The greenhouses once housing one of the world’s most efficient crops were torched. Gone in hours.

ALOHA, the plant-based nutrition brand with a cult following, has just dropped a new taro protein bar  not only fueling workouts but feeding a deeper mission: supporting Indigenous youth, regenerative agriculture, and the sacred roots of Hawaiian food culture. And yes, it tastes like mana in a wrapper.

Danone's still very much in the dairy game, but make no mistake its eyes are set firmly on the non-animal prize.