All PFN ARTICLES

Spearheading this movement is Nippon Ham, quickly innovating to deliver plant-based sashimi options closely mimicking the taste and texture

Amidst the harrowing times of both the Second World War and the recent COVID-19 pandemic, Sri Lanka found an unlikely hero in the jackfruit,

Crafted from functional mushrooms and whole plants, this product mimics the taste and texture of traditional beef, fulfilling the palates of

Scientists in Italy are pioneering an unconventional approach to developing meat alternatives that could revolutionise our diet and the way

Jooules, a Kiwi startup, is leveraging innovative technology to turn CO2 into a high-quality, protein nutritional powerhouse.

Kelp seaweed looks set to become a key sustainable ingredient in European markets, according to recent findings from Mintel.

Served at prestigious venues such as Eleven Madison Park, Climax Blue had not only captivated judges but also sparked controversy.

This research indicates a marked consumer preference for items labeled as "climate friendly" and "carbon neutral," with these terms proving

This novel soybean variety is designed to produce animal meat proteins, specifically porcine (pig) myoglobin, a major breakthrough in the in

Three New Zealand university students have launched a plant-based protein powder promising to revolutionise the market with its superior ta

With a mission driven by consumer health and flavour enjoyment, GoodBugs is establishing itself as a leader in the Kiwi fermented food marke

The dairy-free darling of New Zealand, Raglan Yogurt, is set to charm taste buds across the United States starting this May. Founded by...