All PFN ARTICLES

Air India just pulled a move most airlines keep avoiding. by making plant-based the norm, not novel. Forget the token vegan meal baked in 1992, this is a full cabin rollout of vegan, gluten-free, allergen-friendly and low-oil dishes designed to feel like real food rather than “special meal” purgatory. Khichdi, stuffed paranthas, curated veg mains, it’s the first time an old-school flag carrier has presented plant-based eating as part of modern Indian aviation rather than a fr

The Australian plant-protein sector is still alive and kicking and valued USD 338 million in 2024 and tipped to push nearly USD 600 million by 2033. The headlines sound good, but scratch the surface and you see what’s really going on: a solid, middle-of-the-road year-on-growth of 6.6% means the sector is maturing, not exploding.

Malaysia Airlines has quietly rewritten a piece of its brand identity. The carrier’s signature satay skewers, a staple of its premium cabins, now come with a Lion’s Mane mushroom twist. Passengers flying Business Class and Business Suite on routes to Australia, New Zealand, and India can choose the plant-based satay alongside chicken, beef, and lamb, while other long-haul travellers can pre-order it in advance. Same marinade, same service ritual, just plant-based.

US-based innovators like Wild Earth and Jiminy’s are using artificial intelligence to formulate plant-based dog food, tailored, traceable, and totally alt-protein. From plant-based blends to insect-derived kibble, the future of pet nutrition is being cooked up in a lab, not a slaughterhouse.

Oscar Mayer has just dropped the “EveryBun Pack,” a dual box set of old-school pork wieners and its Not Hot Dogs, plant-based cousins born out of the Kraft Heinz x NotCo partnership. No blending, no meat-plant mashups, just side-by-side dogs in one pack, each wrapped separately like awkward cousins at a Labor Day cookout.

From now on, PlanetFood.News isn’t just reporting news, it’s delivering trend intelligence with an opinion, powered by our sister platform TRENOS.ai. Every PFN story will now run in two layers:

Something fishy and frankly fabulous, is happening in the plant-based protein world. Just weeks after selling out its first alternative fish product in under an hour, Slovenian whole-cut disruptor Juicy Marbles has dropped its next act in the form of Kinda Salmon, a thick, unbreaded filet of fungi plant-based salmon goodness aiming to do for fish what its marbled steaks did for beef.

If plant-based burgers leave you cold and lab-grown steaks feel like science fiction, you’re not alone. Most people don’t want a lecture on sustainability with their dinner, they just want their food to taste good, feel safe, and not blow the grocery budget. Enter a new $3 million New Zealand–Singapore research collaboration aimed squarely at one thing - making hybrid future meat, consumers actually want to eat.

In a move less about shock and more about shedding the last vestiges of a fading food illusion, Beyond Meat just dropped the 'Meat' according to US reports. That’s right, Beyond Meat will simply be Beyond, and with it comes a recalibration of the alt protein narrative. Out with mimicry, in with meaning.

In a move rewriting the rules of haute cuisine, French Chef, Alain Passard’s legendary three-Michelin-star restaurant, Arpège, has dropped nearly all animal products from its menu. Out go the foie gras, lobster, and langoustines. In their place? Tomatoes, cabbages, carrots, and a philosophy that’s anything but humble.

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.

Here’s a partnership that's literally made in vegan heaven. One of Australia’s fastest-growing plant-based brands, Plantein, has done a deal with global vegan platform abillion and the goal is simple: get more plants on more Aussie plates.