All PFN ARTICLES

Emirates is seeing a significant uptick in vegan meal preorders as travellers increasingly choose plant-forward options, pushing the airline to rethink its in-flight cuisine strategy. In 2025 the carrier served more than half a million vegan meals, up by 100,000 year-on-year, and demand continues to climb across global routes including London, Sydney and Bangkok. Emirates attributes growing vegan interest not only to plant-based passengers but also to non-vegans seeking li

The new U.S. Dietary Guidelines just out have done something almost unthinkable in the post-2019 food wars as they’ve re-centred red meat, dairy, eggs, poultry and seafood as primary protein sources, while quietly sliding plant-based proteins further down the nutritional hierarchy. Not banned. Not dismissed. But no longer treated as nutritionally equivalent. That alone tells you something fundamental has shifted.

ALDI UK is quietly doing what many plant-based brands keep promising but have not yet delivered: making meat-free eating genuinely affordable. Just ahead of Veganuary, the UK grocer has expanded its Plant Menu private-label range with a Vegetable Burger, Vegetable Popcorn Bites and No Chicken Pieces, all landing at £1.99 and hitting shelves from 30 December 2025. No premium pricing. No virtue tax. Just plant-based food priced like everyday food.

Here’s the thing nobody really talks about: breast milk is basically a real-time diagnostic of the human diet. The new University of Texas study showed when nursing mothers swapped beef for plant-based meat for just six days, their breast milk radically changed its fatty-acid profile showing more medium-chain fats, less long-chain polyunsaturated ones. That’s not a moral argument; that’s biochemistry. It tells us the body is a lot more “live-wired” to what we eat than we pret

Global plant-based yogurt is quietly climbing at a 9.2% annual growth, driven by gut-health hype, dairy fatigue, and the rise of “clean comfort foods” that look and behave like the real thing without the lactose hangover. And while oat and almond yogurts are having their moment, it’s coconut yogurt that keeps showing up in shopping baskets because consumers trust the texture, thick, creamy, reliable.

Let’s call it like it is, when almost 21,000 Dutch consumers were asked whether terms like vegaworst or veganburger were confusing, a thumping 96% knew exactly what they meant. That alone pulls the rug out from under claims EU shoppers can’t tell a plant-based sausage from an animal one. The data couldn’t be clearer, consumers aren’t confused, regulators are.

Plant-based egg innovator, Crafty Counter’s new Protein Buns are the kind of functional convenience foods consumers are absolutely primed for - soft, gluten-free, microwave-ready, and stuffed with a hemp-based “egg” scramble packing 40% more protein per gram than a real egg. In a protein-obsessed food economy, this is the kind of micro-innovation that creates its own demand curve.

The arrival of a bioprinted meat product into the spotlight of a major industry awards show signals a turning point, as Redefine Meat’s 3-D-printed Flank Steak takes out the Plant-Based Meat Alternatives champion title in the UK's The Grocer’s New Product & Packaging Awards 2025. But it isn't just a trophy, it's recognition from the heart of the UK food trade.

Global food manufacturers and retailers are leaving money on the table in plant-based proteins, slowing category growth and exposing supply chains to avoidable risk, according to a new investor-backed analysis. The report finds most big players still treat plant-based as a side aisle, not a profit engine, which weakens resilience by over-relying on animal protein.

Canada’s got a taste for hybrids, but not the meaty kind. Vancouver’s Maia Farms has unveiled The Shred, a next-gen protein that blends oyster mushroom mycelium and Canadian yellow pea protein, promising the chew, flavour, and versatility missing from earlier soy or wheat-based offerings. The startup says it’s using fermentation tech to mimic natural fibre alignment, producing a pull-apart texture that actually feels like food, not filler.

The EU "veggie burger" vote to restrict meat-style terms like “burger,” “sausage,” and “steak” on plant-based products shows a marked political bias in favour of livestock interests. But it’s not a done deal though as the measure still must survive trilogues, Council approval, and legal vetting.

THIS has just lobbed three fresh plant-based products into UK supermarkets, but it’s the pastrami deli slice catching eyes. Forget anaemic slices of soy, this is smoky, chewy, and aimed squarely at the deli shelf where tradition still rules.