All PFN ARTICLES

New Zealand food innovator ANDFOODS is discovering that the future of food exports may be less about what an ingredient is, and more about what it can do.

Gourmey’s cultivated duck is back on the menu of possibilities. The Paris-based company, which PFN has followed previously, has secured FSANZ Board approval for its duck cells to be used in foods such as foie gras and pâté. The decision, made on 6 October, brings another cultivated ingredient closer to our food supply. FSANZ’s assessment identified no public health or safety concerns associated with the production cell line or the resulting ingredient. There are still steps b

These five foods as concepts are speculative, but each has roots in science or products already emerging here.

#earthhack Rotorua, famed for its geothermal landscapes, could become a global hub for sustainable biofuel innovation and it has the backing

Now available in Countdown aka Woolworths throughout the 'traditionally loyal to dairy' country, Angel Food Plant-Based Sour Cream has begun

The Upcycled Grain Project (UGP) by Wellington, New Zealand based Rutherford & Meyer, is an innovative sustainability initiative rescuing le

Visitors to the Christchurch Food Show were given a sneak preview of the new packaging and the dairy free FETA product from Angel Food....

Take the microcosm of the New Zealand milk market for a moment. The country was built on the back of the industrial animal agricultural sec

Plant-based seafood market unprecedented growth-VLabel reveals what's driving the expansion.