All PFN ARTICLES

Austrian alt-protein provocateurs Revo Foods have dropped their latest fungi-based product, a Minced Fungi Protein made with just four ingredients and not a single shred of soy in sight. It’s lean, clean, and built for the kind of post-animal eater who still wants gains without the conscience.

Here’s a bold thought for a Government seemingly allergic to ambition - if Queensland can back a food and manufacturing hub on the Sunshine Coast, why can’t New Zealand do the same at Ruakura - Waikato's inland port facility?

If you thought France was stuck in a butter-and-brioche time warp, think again. A quiet culinary insurgency is underway in the chilled section of supermarkets like E.Leclerc and it’s got nothing to do with duck confit. Instead, what’s catching eyes (and carts) is a rainbow parade of plant-based meals, soups, and meat alternatives, all scored, stacked, and screaming freshness with a surprisingly French flair.

The neon glows at the new Tesla diner, the roller-skates glide, and the Cybertruck boxes stack neatly beside burgers and fries. But when the dust settles around Tesla’s much-hyped “retro-futuristic” Diner & Drive-In in Los Angeles, there’s one awkward question buzzing louder than the Superchargers outside: where exactly is the sustainability?

Texture-modified food isn’t just for the elderly in care homes. And finally, someone’s doing something about it. After years of fielding desperate messages from families trying to feed loved ones post-surgery, post-chemo, or post-accident, New Zealand-based startup The Pure Food Co has announced a long-awaited move - home delivery.

A new oat oil extraction breakthrough from South Australia could supercharge the plant-based sector, unlocking new possibilities for everything from buttery spreads to clean-label beauty products and it all starts with a humble grain we thought we already knew and plant-based lipids.

The World Bank, WWF, and the Gordon & Betty Moore Foundation just dropped a sprawling new report outlining how sustainable aquaculture could feed the planet, fix the climate, and create 22 million new jobs by 2050. It’s a big fish story with one clear headline:

New analysis from the Good Food Institute APAC shows China is surging ahead in the global race to lock down cultivated meat patents. Of the top 20 patent applicants in the world, eight are Chinese, with a staggering number coming from public universities and government-linked institutions. Translation? This isn’t just corporate hustle, it’s a full-blown national strategy.

That’s the reality for Oshi, whose hyper-realistic plant-based salmon has just landed in five US Sysco warehouses, with full integration into the Sysco Marketplace underway. That marketplace reaches 18% of the entire US foodservice sector, which, by conservative estimates, puts Oshi within striking distance of $200–300 million in potential annual procurement value.

Last month the news broke that Little Island Creamery, one of New Zealand’s plant-based trailblazers, had gone under after 15 years of scooping up coconut-milk cred. It was a gut-punch for fans of dairy-free done well. But now, the brand’s story takes a twist that no one quite saw coming.

Sri Lanka has just signed an MoU with Australia to boost its specialty coffee sector. But the real story isn’t bureaucratic. It’s botanical. It’s about unlocking the island’s microclimates, volcanic soils, and heirloom arabica varietals that have long played second fiddle to Ceylon tea.

Plant-based seafood just swam a little closer to the real thing, minus the gills, guilt, or industrial trawling. In a first for the Israeli market, Steakholder Foods has rolled out its 3D-printed salmon patties and white fish, now sizzling in specialty stores under the Green Future (Atid Yarok) label.