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.

“Top Food Trends for 2026 – Protein Reigns” still holds, but the protein story now lives inside a bigger behavioural shift where people want options that fit their day, fit their wallet, and fit their mental bandwidth. Single-serve meals, snack-ready bites, and genuinely useful plant-forward proteins are now the scaffolding of everyday eating.

New Zealand’s green-leaf disruptor, Leaft Foods, is stepping firmly into Asia with a strategic partnership alongside Tokyo-based Lacto Japan. At the heart of this move is Rubisco Protein Isolate, a leaf-derived protein boasting an amino acid profile superior to dairy whey, coupled with the functionality to replace eggs, emulsifiers, and synthetic binders in everyday foods.

Microalgae could soon become the newest protein hero in the plant-based world, with Brevel leading the way. This Israeli startup has recentl

In an major leap towards sustainable nutrition, Nestlé, in partnership with US based, Orgain, has launched a lactose-free fermented whey pro

In a comprehensive and fascinating analysis of food trends for 2023/24, UK's Waitrose & Partners have highlighted a significant shift in con

While the idea of bug protein might sound like a sustainable alternative, there are several reasons why many, including us at PlanetFood.New

ChickP, the Israeli-based pioneer in chickpea protein solutions, has revealed an exciting development in the form of "ChickP Pasta".