All PFN ARTICLES

This initiative makes Tippling Club the first restaurant worldwide to offer cultivated quail as a regular item on its menu, rather than mere

Magic Valley, the Melbourne, Australia based cultivated meat company, recently unveiled their cultivated pork bao bun along with compelling

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.

The latest State of the Industry (SOI) report, released by Food Frontier, sheds light on the flourishing trajectory of the plant-based meat

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