All PFN ARTICLES

A new protein-scoring system has looked beyond protein grams to assess what foods deliver for people, household budgets and the planet. The result puts one familiar plant food firmly on top. Tofu has been ranked the best all-round protein source in a new protein test combining nutrition, affordability, availability and environmental impact.

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.