All PFN ARTICLES

Fermentation is finally giving vegan cheese its groove. Forget coconut oil blocks and starchy slices: UK and Canadian researchers have shown that mixing pea protein with sunflower and coconut oil can deliver real melt, stretch and firmness, the holy grail of vegan cheese texture. At the same time, European startups are running with microbial cultures to close the “taste gap”.

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 a quiet but seismic shift, Austrian food-tech startup Revo Foods has just released “The Prime Cut” - a 3D-printed mycoprotein product finally answering a question industry insiders are beginning to ask out loud. What if the future of alternative protein isn’t meat-like at all?

If you thought kimchi was sacred territory, think again. The UKs Good Fermentation, is shaking up the fermented world with a watercress kimc

The event marked the first public tasting of AQUA's meticulously crafted menu items, including fish-free tuna, scallops, and minced shrimp,

Crafted using Perfect Day’s fermented whey protein, this new offering from Breyers maintains the creamy, indulgent texture and rich chocola

Germany based, Planteneers, has introduced a wide range of plant-based alternatives for fermented milk products like yogurt, quark, cream ch

In an major leap towards sustainable nutrition, Nestlé, in partnership with US based, Orgain, has launched a lactose-free fermented whey pro

As we make our way into 2024, the UK based Sustainable Restaurant Association's reveal 5- Key Sustainability Trends for Restaurants reflect

10 Unmissable Trends For 2024 As The Plant-Based Food Revolution Rolls-On