All PFN ARTICLES

Singapore has formally shifted to a hybrid food resilience model, blending local production with trusted imports as it pushes back its “30 by 30” target to 2035. The new plan sets 20 percent local supply for fibre (leafy greens, mushrooms, beansprouts) and 30 percent for protein (seafood, eggs), down from the once-ambitious goal to produce 30 percent of all nutritional needs by 2030. The revision reflects hard realities: limited agricultural land, high energy and labour costs

PARIMA (France) has just become the first European company to gain regulatory approval for a cultivated meat product, its cultivated chicken, officially cleared by the Singapore Food Agency (SFA).

' Singapore Food Outlet Closures' isn’t just a sad headline, it’s looking like a structural reset. As rents, wages and ingredient costs bite, closures have climbed to ~307 F&B outlets a month in 2025 (up from ~254 in 2024). That squeeze is pushing diners home and straight into supermarket chillers, convenience chains and delivery-friendly formats (RTE/RTH).

A new study in Nature shows conventional chicken and duck still rules the roost in Singapore, followed by plant-based meat, with cultivated meat trailing third in consumer acceptance. That doesn’t mean the lab-grown stuff is a flop, but it does show old habits and trusted flavours still carry more weight than futuristic proteins, even in a city-state priding itself on food innovation.

And fizzing with intent is Kombucha Bros, the local fermentation outfit quietly embedded in the University of Auckland’s flagship project on bio-fermented functional foods. While headlines fixate on hybrid meats and algae proteins, the real story might lie in the cellulose-rich scaffolds, mushroom mycelium, and botanical extractions now being turned into snacks, sips, and supplements, with Kombucha Bros tapped as a key industry collaborator bringing frontline fermentation in

Singapore-based TurtleTree has officially secured regulatory approval in the United States for LF+, its precision-fermented version of lactoferrin, a dairy-derived protein with cult status in the wellness scene for its immune-boosting, gut-balancing, inflammation-smashing abilities.

As Veganuary gathers global momentum, Aniba, the hidden gem nestled along Singapore’s Riverfront, is leading the charge with its first-ever

Singapore based, UMAMI Bioworks, a regional leader in cultivated seafood innovation, and Israeli based, Steakholder Foods, focused on altern

As this years festive travel season looms and with veganism a global phenomenon, airlines are under pressure to cater to plant-based travele

In a refreshing highlight of COP29, on in Baku, Azerbaijan, Singapore hosted its annual ‘Singapore Evening,’ showcasing Vow’s Forged Parfait

French based cultivated meat startup, Vital Meat recently hosted a successful tasting event at Hue restaurant in Singapore, unveiling its h

Singapore-based cultivated meat startup, Ants Innovate, has hosted a private tasting to debut their functional ingredient called Cell Essenc