All PFN ARTICLES

Israeli company Meala FoodTech has more than tripled manufacturing capacity in France and Germany, preparing to supply enough texturising pea protein to replace the equivalent of 82,000 eggs a day in 2027. Its ingredients are already being used in plant-based meat products on European shelves. Now the company is expanding its bakery business.

South Korea has long understood what fermentation can bring to the dinner table. Now a leading scientist is pointing towards another possibility: using microbes to produce foods tailored to nutritional needs as people grow older.

A tropical drink for gut health, an iron-support capsule and a protein-packed soda. Fonterra-backed Vivici is offering a taste of where everyday nutrition could be heading, with products designed to fit around people’s lives. The Dutch company will showcase its latest concepts at SupplySide Global in Las Vegas this month. They’re ideas for brands to develop, rather than products heading straight onto supermarket shelves.

Brevel 's India move is an agreement with that country's Wave Group to turn sugar-processing byproducts, light and fermentation into a new generation of food ingredients.

Beyond has taken plenty of criticism over what goes into its plant-based products. Now, a mince made with just four ingredients has earned a place among TIME Magazine's Best Inventions of 2026 and given consumers a fresh reason to look at the brand. Beyond Ground Faba combines water, faba bean protein, potato protein and psyllium husk. TIME calls it “next-gen plant-based protein”.

Next year’s food discoveries could include a better bean lunch, Japanese comfort food and a drink with a pleasantly bitter edge. Whole Foods Market’s newly released predictions for 2027 suggest shoppers will be offered more adventurous flavours alongside a growing emphasis on straightforward ingredients and where their food comes from.

New Zealand’s cow-free dairy science has attracted an overseas buyer and raised a familiar question about where our best ideas go to grow. British biotechnology group Mycofeast has acquired Auckland’s Daisy Lab's lab for an undisclosed sum, bringing its precision fermentation work into an international ingredients business.

A dairy-free take on classic Kiwi onion dip and a founder who loves experimenting have given New Zealand’s plant-based food sector something to celebrate. Savour Vegan Creamery founder Auda Finan has been named Food Technologist/Developer of the Year at the 2026 New Zealand Food Awards, with Savour’s Onion winning gold in the Chilled/Frozen category and Butta collecting silver.

These five foods as concepts are speculative, but each has roots in science or products already emerging here.

Hundreds of stores hit, temperatures reaching 50°C and food dumped overnight. Could Australia and New Zealand’s supermarket freezers be sitting ducks?

Nearly 26,000 producers have embraced a simpler route from farm to consumer, true 'food power'. Australia and New Zealand could learn from it. While Australia and New Zealand grapple with grocery bills and supermarket dominance, Poland has been building another route to the dinner table. Its agricultural retail trade scheme allows eligible farmers to turn their own ingredients into bread, preserves, juices and other foods, then sell directly under simplified rules.

A tiny community on New Zealand's South Island is turning one of its ecological problems into something altogether more useful - food. From marine pest to pantry!!