All PFN ARTICLES

And fizzing with intent is Kombucha Bros, the local fermentation outfit quietly embedded in the University of Auckland’s flagship project on bio-fermented functional foods. While headlines fixate on hybrid meats and algae proteins, the real story might lie in the cellulose-rich scaffolds, mushroom mycelium, and botanical extractions now being turned into snacks, sips, and supplements, with Kombucha Bros tapped as a key industry collaborator bringing frontline fermentation in

BioTech Foods & JBS Lead Global Shift in Cultivated Meat, Impacting ANZ Meat Industry