All PFN ARTICLES

15 years after launching one of New Zealand’s most beloved plant-based brands, Little Island Creamery, the makers of dairy-free ice cream,

Forget feedstock, New Zealand’s kiwifruit rejects are being stitched into a very different future. At the centre of it all is KiwiLeather Innovations, a next-gen biomaterials company quietly turning over 50,000 tonnes of orchard discards into a new kind of plant-based leather.

Let’s be honest. The world doesn’t need another fake meat burger. But what if your next sausage roll was plant-based, gluten-free, and didn’t taste like punishment? That’s the delicious gamble The Why Meat Company is running with and investors are lining up like it’s a Friday night footy pie run.

The UK just hit launch on one of the boldest moves in plant-based yet - Meat-Free Made Easy. With over 40 brands on board, from Beyond Meat to Compass Group, the campaign aims to shift everyday eating habits through simple swaps, practical messaging, and collective muscle. Now, Australia and New Zealand might be next.

It’s the kind of supermarket sighting that should spark chaos in the vegan snack aisles. A plant-based Nutella? With oat and almond milk instead of dairy? Surely that’s the moment the palm-oily, sugar-slicked classic finally catches up to the alt-dairy revolution. Right?

Bean Supreme, one of New Zealand’s longest-standing plant-based pioneers, has officially thrown in the (soy-based) towel. Owner, Life Health Foods has confirmed production is winding down and the brand’s burgers, bangers and beloved mince will disappear from supermarket shelves by July.

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.

Off-Piste Provisions, one of New Zealand’s most daring plant-based ventures, has announced it’s pulling its signature meat-free jerky from s

Melbourne’s vegan food scene in 2025? It’s not a trend. It’s the table. As more diners ditch the steak and chase the umami high of truffle, tamale, and woodfired cauliflower, a handful of iconic plant food restaurants are shaping the city’s culinary DNA, one daring, dairy-free dish at a time.

In a city that once wrapped foie gras in bacon and served it with a side of veal, the idea of plant-forward dining might’ve once earned a baguette to the face. But in 2025, things have changed, dramatically.

New data from the Good Food Institute (GFI) reveals a sobering truth that most people who try plant-based meat don’t stick with it. But that’s not the real story. Look closer and you’ll see the shift away from mimicry, away from bleeding patties - toward something more interesting - plant-based protein products not pretending to be meat at all.

Leading the pack is Kisan Konnect, a farm-to-fridge juggernaut that’s tapped into India’s new obsession is right in the middle of India's fresh food frenzy delivering fast, fresh, and traceable food. Think e-commerce, but with tomatoes. Q-commerce is already redefining shopping in India (10-minute deliveries, no joke), but this is QF-commerce - Quick. Fresh. Local. It’s a dietary shift disguised as a delivery service.