All PFN ARTICLES

Did you know China is now sitting on 10,000–15,000 hectares of G3-type gold kiwifruit, all descended from stolen New Zealand genetics? Most shoppers haven’t a clue. They just see sweet, gold-fleshed fruit and buy whatever looks good and a huge chunk of that “gold kiwi” is Chinese, not Zespri. Quiet, massive, and maturing fast, China’s shadow G3 world is now too big to ignore.

Air India just pulled a move most airlines keep avoiding. by making plant-based the norm, not novel. Forget the token vegan meal baked in 1992, this is a full cabin rollout of vegan, gluten-free, allergen-friendly and low-oil dishes designed to feel like real food rather than “special meal” purgatory. Khichdi, stuffed paranthas, curated veg mains, it’s the first time an old-school flag carrier has presented plant-based eating as part of modern Indian aviation rather than a fr

Let’s call it like it is, when almost 21,000 Dutch consumers were asked whether terms like vegaworst or veganburger were confusing, a thumping 96% knew exactly what they meant. That alone pulls the rug out from under claims EU shoppers can’t tell a plant-based sausage from an animal one. The data couldn’t be clearer, consumers aren’t confused, regulators are.

Here’s the strange but fascinating twist in the seafood universe right now: Atlantic Fish Co, a U.S. start-up growing fish fillets from real fish cells, is suddenly finding itself buoyed by an unexpected current from the North, Norway. Scandinavia, already one of the planet’s largest producers of wild-caught and farmed fish, is now plugging capital into the next frontier: cultivated seafood.

Strap in: the European Space Agency (ESA) has just signed a deal with Finnish startup Solar Foods to test a protein powder made from microbes, air, electricity and urea (yes, that urea, found in urine) aboard the International Space Station; giving a whole new meaning to pee protein!!

Veggie tea drinks have moved from niche novelty to legitimate new category, led by brands like Millie’s Sipping Broth in the US, essentially broth in a tea bag and GOBBi, which positions itself as a savoury “energy tea” with tomato, mushroom and miso profiles. Add in the OGs like Numi’s early “Savory Tea” lineup, plus celery-ginger and herbal-vegetable hybrids across Asia, and the signal is clear: warm, vegetable-forward teas are becoming a recognised hot-drink ritual.

Alejandro Cancino (ex Fenn Foods and The Aussie Plant-Based Co) has always been one of the few operators who shaped its rise with real integrity. While others chased supermarket space at any cost, he obsessed over renewable energy, responsible packaging, and carbon-neutral production, often putting principle ahead of profit. Now, after stepping back and spending time in Indonesia, he’s returned with something feeling far closer to his food philosophy: Murni, and a clean, shel

Global pistachio demand isn’t just growing, it’s ballooning into a full-blown indicator of how consumers are shifting their diets. When a category leaps from US$7.9bn (2023) to a projected US$16.1bn by 2032, you’re looking at more than a nut trend; you’re looking at a behaviour shift. Pistachios hit the sweet spot in '24 and '25 for being plant-based, nutrient-dense, fibre-loaded, and snackable in a way almonds never quite managed.

Plant-based egg innovator, Crafty Counter’s new Protein Buns are the kind of functional convenience foods consumers are absolutely primed for - soft, gluten-free, microwave-ready, and stuffed with a hemp-based “egg” scramble packing 40% more protein per gram than a real egg. In a protein-obsessed food economy, this is the kind of micro-innovation that creates its own demand curve.

The food-innovation world is buzzing with hybrid meat products, blends of animal and plant proteins being touted as the “bridge” for flexitarian consumers. But when US based, The Mushroom Meat Co. co‐founder & CEO Kesha Stickland writes “ALL MUSHROOM, NO BEEF – WHY WE DON’T BLEND,” she makes a strong case for going full fungi. Her startup is committed to 80 % mushrooms + ~20 % whole plants (hempseed, seaweed, beets), consciously not blending in animal meat or hybridising wit

The arrival of a bioprinted meat product into the spotlight of a major industry awards show signals a turning point, as Redefine Meat’s 3-D-printed Flank Steak takes out the Plant-Based Meat Alternatives champion title in the UK's The Grocer’s New Product & Packaging Awards 2025. But it isn't just a trophy, it's recognition from the heart of the UK food trade.

It’s the kind of milestone that makes both baristas and biotechs blink: The New Milk is officially here, the world’s first dairy milk made entirely without cows. Co-created by Israeli food-tech pioneer Remilk and heritage brand Gad Dairies, this precision-fermented milk delivers the taste, texture, and nutrition of real dairy, just without the livestock. For consumers, it’s a genuine milk experience that’s lactose-free, cholesterol-free, and 75 percent lower in sugar; for in