All PFN ARTICLES

Let’s not kid ourselves Fine Food NZ isn’t exactly a plant-based paradise. It’s still packed with slicers, salami, and slab cakes large enough to feed a rugby team. But tucked between the pastry lamination demos and the lamb-stuffed samosas is a quiet rebellion worth paying attention to. This year, a handful of producers have slipped past the usual clichés and delivered something the new food world desperately needs in the form of plant-forward products with actual bite, purp

It’s happened. After years of speculation, lobbying, and lab-grown ambition, Australia has formally approved Vow’s cell-cultured quail for h

Speaking at Bridge2Food Europe in The Hague, TiNDLE Foods co-founder and former CEO, Andre Menezes didn’t just suggest a rethink. He 'key-noted' the event by detonating a few myths that have quietly haunted the plant-based alt-protein industry since its 2019 peak.

Move over oyster. Slide aside shiitake. There’s a new shaggy contender coming for your sauté pan and TESCO is betting big British shoppers are finally ready to meet the mane event: Hericium erinaceus, better known as Lion’s Mane.

15 years after launching one of New Zealand’s most beloved plant-based brands, Little Island Creamery, the makers of dairy-free ice cream,

Thanks to two sauce-obsessed Kentish upstarts - Kier and Jen, better known as Condimaniac - the tomato sauce gap on Britain's pub plates is about to be filled. Their newest creation? A 100% British tomato sauce. Bottled. Labelled. Real. Official. And possibly on its way to Clarkson’s table as we speak.

What’s needed is a bold, structured, sovereign-aligned trans-Tasman alliance: AgAlliANZ, a joint food future built not on competition, but on co-creation.

According to a fresh forecast from InsightAce Analytic, the global alternative protein sector is set to explode from US$63 billion in 2025 to over US$325 billion by 2034. Yes, you read that right. That’s a fivefold growth curve in under a decade. If you were waiting for proof this protein change is real, this is it, fully plated, seasoned, and served.

The bestselling author of Diet for a New America and co-founder of the Food Revolution Network has died, aged 77, from complications of post

Japan Expo 2025 has thrown open the freezer door on the future of food and it’s nothing like grandma’s bentō box. From 3D-printed wagyu beef to rainbow-hued rice made from leftovers, Japanese consumers are getting a taste of tomorrow today.

Just when you thought “plant-based” had peaked, Redefine Meat has quietly dropped a second-gen bombshell across European chillers in the form of a newly engineered New-Meat range with less fat, more protein, and a squeaky clean Nutri-Score.

Magic Valley hosted the country’s first-ever official tasting of cultivated meat at New South Wales Parliament, dishing up lab-grown lamb meatballs and pork dumplings to a crowd not known for their risk-taking palates: politicians.