All PFN ARTICLES

Canadian Maia Farms isn’t trying to win shelf space with a brand. It’s embedding itself inside foods people already eat. Their mushroom and mycelium ingredients are 'scaling up and are showing up' invisibly in thickening sauces, adding fibre to comfort meals, boosting protein in savoury dishes without changing flavour or texture. The consumer doesn’t meet Maia at the fridge. They meet it already on the dinner plate.

In a move turning the pharma playbook on its head, the University of Windsor and Shogun Maitake Canada are literally giving away a mushroom-based cancer fighter that early lab tests suggest could help the immune system knock out cancer cells.

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.

CANGrow's innovation is an advanced food production system designed to meet the dietary needs of astronauts on missions to the Moon, Mars, a

A STUDY by Ernst & Young in collaboration with Protein Industries Canada, reveals a glowing outlook for the global plant-based meat market,

Radical 'disruptive' plant-based mimicry is gathering momentum with the potential to reach millions in the US and Canadian food service...