All PFN ARTICLES

This is a positive move towards sustainable dining as the Four Seasons Hotel San Francisco serves Israeli based, Oshi's plant-based salmon f

Precision fermentation, spearheaded by innovators like Auckland, based Daisy Lab, offers a sustainable path forward by utilising existing in

On this International Vegan Day we can reveal a new study from Northern Arizona University, the Nutritional Research Foundation, and the epi

From high-end delights to high-street staples, the winners of PETA’s 2024 Vegan Food Awards have once again set the bar for innovative plant

New Zealand is well positioned to leverage the 'Blue Zone' model not only for enhancing the well-being of its people but also for shaping br

Further 'ruminations' following the Food Frontier-sponsored Alt.Proteins conference in Melbourne, where the future of advanced 'new food' pr

In a unique blending of cultures, Vego Japan is managing to carve a unique place in the global cheese scene. Despite Japan’s culinary ties t

#earthhack Flora Food Group has won the prestigious World Sustainability Award for Eco Design with their unique paper-based butter tub, a fu

At the SIAL 2024 Food Innovation Awards, plant-based products took center stage, reflecting the growing consumer shift toward sustainable an

In the heart of London, French Chef Alexis Gauthier is redefining the culinary landscape with his bold response to one of the largest crises

In a remarkable development in the plant-based milk sector, Força Foods has launched MILKish, touted as the world's first watermelon seed mi

Marriott International's latest Future of Food report for 2025 spotlights the dynamic evolution of the culinary landscape in Asia, now posit