All PFN ARTICLES

US based, The Better Meat Co. has scored its sixth U.S. patent, this time for the wild idea of fermenting spud waste with mycelium to produce a high-protein, cholesterol-free meat alternative called Rhiza. And it’s ready in just a few hours. Forget cow farts and climate guilt. This is meat made from mushroom roots and leftover mash.

Just when you thought plant-based deli slices had peaked, along comes Finland with a juicy little surprise. Meet ROAST BIFFI – a bold, 100% plant-based cold cut developed with a twist of AI wizardry and a whole lot of Nordic no-nonsense.

So lets look at the great American pastime: baseball, beer, and a dodgy meat tube wrapped in nostalgia and nitrates. But just as the crack of the bat returns, a new headline has us gagging on tradition, literally. A new media storm is brewing over the “Death in a Bun” hot dog bombshell, and suddenly that stadium frank looks less like fun and more like a colorectal time bomb.

Australian food tech outfit Nourish Ingredients has created Tastilux - an animal-free fat so convincing it could pass for the real deal in a blindfolded taste test. No cows, no pigs, no chickens involved. Just precision fermentation wizardry, a partnership with China’s Cabio Biotech, and a whole lot of science making your fake meat feel frighteningly real.

Can cellular agriculture feed 10 billion people by 2050? That was the big question behind New Zealand’s first in-person CellAg Symposium, held in Nelson and hosted by Plant & Food Research. Nearly 70 scientists, engineers, founders, investors, and regulators came together from across New Zealand, Australia, and beyond to chart the future of food and what’s needed to get there.

In Israel’s booming future FoodTech sector, where everything from lab-grown tuna to AI-designed proteins is being cooked up, women are doin

Austrian based, Revo Foods just dropped EL BLANCO, a 3D-printed cod dupe so brain-boosting and buttery it might make your omega-3 supplement

Indonesia’s flexitarian food scene just got a whole lot smokier and smarter. Arik Thohari, the quietly persistent founder of Meatree, has tr

In a twist that’s making waves across the seafood world, the legendary Wintzell’s Oyster House, an 85-year-old Alabama institution, has offi

Four plant-based restaurants make waves in Asia’s 50 Best Restaurants 2025 list, including one in the top 5. Here’s who’s serving meat-free

Well, well, well it looks like the carnivores are coming for the plant-based aisle. In a move that’ll have purists clutching at their tofu p

Stop the press! Vegans have just taken over the pie world! The UK based, Phat Pasty Company’s Keralan Cauliflower, Chickpea & Onion Bhaji Pa