All PFN ARTICLES

In a curious twist of weather changes meets cuisine, HelloFresh has teamed up with Oxford’s Dr Joseph Poore and trend forecaster Dr Morgaine Gaye to dish up a glimpse into your 2050 dinner plate and it’s not what your nana would recognise. Think soy sprouting in Scotland, edible fashion accessories, and AI-powered recipes designed to save your gut and the planet.

What if New Zealand could out-milk the cow without a single udder in sight? That’s the promise Daisy Lab's just dropped, successfully pumping out multiple grams per litre of bioidentical bovine lactoferrin using nothing but yeast and a bit of fermentation finesse.

There’s an uncomfortable smell in the produce aisle and it’s not from the shiitakes. As headlines around Australia continue to orbit the 'Beef Wellington' mushroom murder trial of Erin Patterson (shown left in custody- ABC Australia) , mushroom growers are facing a very different kind of toxic fallout in the form of public distrust.

Somewhere between sushi night and mum's stir-fry lies the next brain-boosting superfood, at least according to a growing body of research. Enter ganjang, the dark, salty, fermented Korean soy sauce that’s been quietly biding its time in the condiment aisle… until now.

In the cloudy Los Ríos region of Chile, Cran Chile just pulled off the biggest cranberry harvest on the planet - 30,000 tonnes. No subsidies. No Frankenfruit. Just patience, precision, and a climate which outclasses the North.

Fonterra, New Zealand’s dairy colossus and global cream-of-the-crop exporter, has just made its most serious move yet into the future of milk, without the cow. Its startup investment Vivici, a precision fermentation outfit co-founded with Dutch dsm-firmenich, has launched into the US market, bringing with it a cow-free version of whey protein looking, functioning, and tasting just like the original - except it’s brewed.

At a jaw-clenching $638 billion and climbing, China’s wellness economy isn’t quietly evolving, it’s erupting. And the world’s most populous nation isn’t waiting around for anyone else’s version of clean living. It’s building its own - a hybrid of ancient belief systems, cutting-edge tech, and wellness formats feeling distinctly local, modern, and commercial.

A new Dalhousie University study, released via Canada’s Agri-Food Analytics Lab, has dropped a spicy truth-bomb that even as inflation squeezes wallets, Canadians are not buying more plant-based proteins. In fact, they’re ditching coupons, skipping the discount bins, and sticking with meat - price be damned.

You’d be forgiven for thinking palm oil is in everything, because, well, it pretty much is. From your lip balm to your snack bars, this slick and versatile oil is the invisible engine of modern convenience. But there’s blood in the oil. Every year, tens of thousands of hectares of Indonesian forest are bulldozed for palm plantations. The cost? Around 50 orangutans killed every week, either starved out, pushed out, or hunted as pests.

Did you know Finland’s beef chillers are looking a little… barren? It’s not just a short-term supply glitch. The country’s beef shortage is now expected to drag all the way to 2027, and locals are already switching up their plates.

Forget burnt toast and a wilted rose from the servo. This Mother's Day, Australians are going big- $200 million big- on flowers alone. That’s right. Even with grocery bills climbing and rents going OT, they're still lining up for chrysanthemums, tulips, rose, lilies, and anything with a petal to say - Thanks Mum, here’s something that doesn’t require you to do the dishes.

Did you know that the humble shawarma, the Middle East’s undisputed king of street food, is getting a plant-based makeover in Dubai? No, this isn’t some hipster café gimmick. It’s coming from Malak Al Tawouk, one of the region’s most beloved Lebanese fast food chains, in collaboration with local plant-based disruptors Switch Foods.