<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Planet Food News]]></title><description><![CDATA[Plant-Based Food |The latest plant-based protein news & trends from around the world including alt.proteins, 3D printed protein, cultivated meat]]></description><link>https://www.planetfood.news/all-articles</link><generator>RSS for Node</generator><lastBuildDate>Wed, 04 Mar 2026 05:54:09 GMT</lastBuildDate><atom:link href="https://www.planetfood.news/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Greenland - From Geopolitics to Crunchy Greens  ]]></title><description><![CDATA[Greenland is back in the headlines, not for geopolitics or melting ice, but for something far more practical: food. In the Arctic town of Sisimiut, population roughly 6,000, a local hydroponic farm is proving lettuce, not logistics, might be the real sovereignty issue. As imported produce arrives soggy, bruised, and eye-wateringly expensive, locally grown crunchy greens are quietly winning shelf space.]]></description><link>https://www.planetfood.news/post/greenland-from-geopolitics</link><guid isPermaLink="false">698116c599fa9e70ea6059ce</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[VERTICAL FARMING]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[SUSTAINABLE FOOD PRACTICES]]></category><pubDate>Tue, 03 Feb 2026 03:15:25 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_f9f44d91f177432e9f63d17ccf05c611~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[What To Eat on GLP-1 &#38; Why Avocado Keeps Showing Up]]></title><description><![CDATA[Clinical evidence helps point the way. A randomised 3×3 crossover study, published in a peer-reviewed journal and indexed on PubMed, shows that adding avocado to a mixed meal can improve post-meal blood glucose response and satiety, particularly in overweight adults. For GLP-1 users, those outcomes are not theoretical,  they map directly onto daily challenges around energy dips, under-eating and nutritional adequacy.]]></description><link>https://www.planetfood.news/post/what-to-eat-on-glp-1-why-avocado-keeps-showing-up</link><guid isPermaLink="false">697fe79fbb104146c0d12de9</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><pubDate>Mon, 02 Feb 2026 00:31:39 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_8e1c4969cecd4524820eb179c3bb9628~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[UK Kraut Market Moves From Gut Side Dish to Centre Plate]]></title><description><![CDATA[Fresh, live fermented foods are quietly breaking out of the health-food corner in the UK and sauerkraut is leading the charge. Once seen as a sour continental side dish, kraut is now being re-discovered as a flavour-forward, everyday food, buoyed by growing interest in gut health, fermentation literacy, and mounting consumer distrust of ultra-processed foods. ]]></description><link>https://www.planetfood.news/post/uk-kraut-market-moves-from-gut-side-dish-to-centre-plate</link><guid isPermaLink="false">697e6c2a2b413b3ab9dbf298</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><pubDate>Sat, 31 Jan 2026 21:11:47 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_1bcc7b369a22488cb0c9e81a4684f91b~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Will Harris Farm Become Amazon's Whole Foods Australia?]]></title><description><![CDATA[Amazon doesn’t do “dabbling”. When it partners with a premium food retailer, history suggests it’s usually step one, not the end game. The new Amazon–Harris Farm Markets grocery tie-up in Sydney, Australia, looks tidy on the surface, same-day delivery, curated fresh food, Amazon Flex drivers, but beneath it sits a bigger question: is Harris Farm being quietly groomed as Amazon’s Whole Foods analogue for Australia?]]></description><link>https://www.planetfood.news/post/will-harris-farm-become-amazon-s-whole-foods-australia</link><guid isPermaLink="false">697bd3652c80129225d4997b</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><pubDate>Thu, 29 Jan 2026 22:06:46 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_8c786ced8986415b979889a7f5f22023~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[China’s Premium Food Moment Is Wide Open To Artisanal Products ]]></title><description><![CDATA[“There’s never been a better time for ANZ artisanal food producers to enter the China market.” That’s the assessment from Iain Langridge, MD of In2AsiaExports, who has spent more than a decade helping premium international food and wine brands establish themselves across China’s fast-evolving and ever changing food landscape.]]></description><link>https://www.planetfood.news/post/china-s-premium-food-moment-is-wide-open-to-artisanal-products</link><guid isPermaLink="false">69782cd544345d7ccaad202e</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[SUSTAINABILITY]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Tue, 27 Jan 2026 04:14:15 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_d8555762a6e94ea2a6b5607d8c04b28c~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[FoodTech 500 2025 &#38; The Survivors of the Protein Reset]]></title><description><![CDATA[The 2025 FoodTech 500 reads less like a hype parade and more like a post-mortem. Plant-based hasn’t vanished, cultivated meat hasn’t collapsed, but the centre of gravity has shifted. The companies still standing are quieter, more technical, and far less interested in convincing consumers to “change behaviour”. This year’s list rewards those building infrastructure, ingredients, and systems that slot into existing food supply chains.]]></description><link>https://www.planetfood.news/post/foodtech-500-2025-the-survivors-of-the-protein-reset</link><guid isPermaLink="false">697812b3ea2eced608470e19</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[CULTIVATED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Tue, 27 Jan 2026 02:38:05 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_959c97fbedaa4355b09438cbf0a0b137~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Luxury Fruit and Why Saudi Arabia Is Betting on White Strawberries]]></title><description><![CDATA[Saudi Arabia’s first reported harvest of white strawberries in Hail isn’t really about berries, it’s about status crops. According to the Saudi Gazette, the Kingdom now claims a place as the world’s third producer, after the US and Japan, to grow this rare varietal, bringing agricultural progress and premium innovation into one.]]></description><link>https://www.planetfood.news/post/luxury-fruit-is-the-new-oil-why-saudi-arabia-is-betting-on-white-strawberries</link><guid isPermaLink="false">6977da406e1e6fddb819f576</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[VERTICAL FARMING]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><pubDate>Mon, 26 Jan 2026 22:07:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_b55e09812d584ae8a3917781e82d6b9f~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[MrBeast Takes Cultivated Meat Into Pop Culture]]></title><description><![CDATA[In what looks like a stroke of PR genius, cultivated meat just had its MrBeast moment, and it didn’t arrive via policy, panels, or press releases, it landed through culture. YouTube heavyweight Jimmy Donaldson aka. MrBeast visits UPSIDE Foods and is walked  through how cultivated chicken is actually made. No theatrics. No sci-fi panic. Just cells, bioreactors, and a process that looks more like brewing than “lab meat”.]]></description><link>https://www.planetfood.news/post/mrbeast-takes-cultivated-meat-into-pop-culture</link><guid isPermaLink="false">6976a74a5a89f12627881ca4</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[CULTIVATED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><pubDate>Sun, 25 Jan 2026 23:56:15 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_77e90040ce304af3b393bedf68f60405~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Gulfood 2026 as Global Food Innovation Kickstarts The Year]]></title><description><![CDATA[Dubai, Jan 26–30, 2026 marks the launch of Gulfood 2026, the world’s largest annual food &#38; beverage show, bringing together thousands of global exhibitors across food categories, from traditional products to cutting-edge food tech and plant-centric innovation.]]></description><link>https://www.planetfood.news/post/gulfood-2026-as-global-food-innovation-kickstarts-the-year</link><guid isPermaLink="false">69769462ea2eced60843ea0f</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Sun, 25 Jan 2026 22:48:55 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_d0ea4f67aeea4cc394500254440ea656~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Editor-PFN</dc:creator></item><item><title><![CDATA[Vietnam's Seafood Economy &#38; it's Bioreactor Seafood Revolution]]></title><description><![CDATA[Vietnam’s seafood economy, one of the world’s most export-oriented and livelihood-intensive, is watching a new frontier emerge in the form of  bioreactor-based seafood cultivation. “Cell-cultured seafood” grown in giant industrial bioreactors, stainless-steel tanks more like brewery vats, rather than ponds, could produce tuna and shrimp without a single drop of seawater, completely free of mercury and microplastics. This represents a major change in traditional aquaculture and ocean harvest sect]]></description><link>https://www.planetfood.news/post/vietnam-s-seafood-economy-it-s-bioreactor-seafood-revolution</link><guid isPermaLink="false">6972aa83aa29322cefc9cb14</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[CULTIVATED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[SUSTAINABLE FOOD PRACTICES]]></category><category><![CDATA[SUSTAINABILITY]]></category><pubDate>Fri, 23 Jan 2026 21:37:46 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_ae0ad19f2061492e9d266e1762840abc~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Maia Farms Mycelium Is a Stealth Protein]]></title><description><![CDATA[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.]]></description><link>https://www.planetfood.news/post/maia-farms-mycelium-is-a-stealth-protein</link><guid isPermaLink="false">697028b3f2ac75af02cd3d16</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Thu, 22 Jan 2026 03:50:13 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_848c06e938dc49ddb37f7f491187a153~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Emirates Reboots Vegan Catering with Back to Basics Approach]]></title><description><![CDATA[Emirates is seeing a significant uptick in vegan meal preorders as travellers increasingly choose plant-forward options, pushing the airline to rethink its in-flight cuisine strategy. 

In 2025 the carrier served more than half a million vegan meals, up by 100,000 year-on-year,  and demand continues to climb across global routes including London, Sydney and Bangkok. Emirates attributes growing vegan interest not only to plant-based passengers but also to non-vegans seeking lighter, wholesome m]]></description><link>https://www.planetfood.news/post/emirates-reboots-vegan-catering-with-back-to-basics-approach</link><guid isPermaLink="false">696edaa7913a23850c10f022</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><pubDate>Tue, 20 Jan 2026 23:10:50 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_0d7e6e0299fc4d48be4e2ad654f23af7~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[ANDFOODS Non-Dairy Whipped Cream Shaking Up AsiaPac Barista Scene]]></title><description><![CDATA[For years, dairy-free cream has talked a big game but quietly failed the barista test. Now New Zealand based, ANDFOODS looks like it may have cracked something more meaningful, not in a lab, but in cafés and full-scale facilities stretching from China to Auckland and Singapore.]]></description><link>https://www.planetfood.news/post/andfoods-non-dairy-whipped-cream-shaking-up-asiapac-barista-scene</link><guid isPermaLink="false">696ef713892cb3def4927e5d</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><pubDate>Tue, 20 Jan 2026 03:47:34 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_d720033bb0844323b83f51e2278c6949~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Why the Future of Meat Is Being Written by the Same System That Profits From It]]></title><description><![CDATA[For decades, the meat industry framed alternative proteins as fringe, fake, or faddish. Now, as MEAT the book prepares to land as a top-ten Spring 2026 science release, that narrative is quietly collapsing. Written by Bruce Friedrich, Founder of GFI - Good Food Institute, the book doesn’t argue against meat consumption at all, it argues the method of producing meat is obsolete. And crucially, many of the world’s largest meat companies agree.]]></description><link>https://www.planetfood.news/post/why-the-future-of-meat-is-being-written-by-the-same-system-that-profits-from-it</link><guid isPermaLink="false">696d7734322ac077fef96741</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[CULTIVATED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Mon, 19 Jan 2026 01:51:48 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_2f5511dada904e78ab3214737430c3cf~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Towzen From Kyoto to Kent Street &#38; How Japan Keeps Exporting Food Culture]]></title><description><![CDATA[Japan has done it again. Not with sushi, not with matcha, but with ramen that quietly rewrites what comfort food can be. Towzen, a cult vegan ramen institution born in Kyoto, has landed in Sydney’s CBD, and the queues are doing the talking. On Kent Street, inside a 140-year-old heritage building, diners line up in the heat for bowls of soy-milk ramen that feel both deeply Japanese and unexpectedly modern.]]></description><link>https://www.planetfood.news/post/towzen-from-kyoto-to-kent-street-how-japan-keeps-exporting-food-culture</link><guid isPermaLink="false">696aca1444e01db33a02a508</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED RECIPES]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Sun, 18 Jan 2026 22:05:13 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_72bc04924757458e86e69c819e4d4c49~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Marks &#38; Spencer Underfire as Supermarket Surplus &#38; UK Hardship Collide]]></title><description><![CDATA[In the UK, Marks &#38; Spencer ( M&#38;S)  is under fresh scrutiny after a vigilante food waste watchdog posted a video on Instagram and TikTok showing wheelie bins of in-date, unsold food and flowers left behind an M&#38;S store, everything from sliced meats and whole chickens to potatoes and bakery goods still days from expiry. ]]></description><link>https://www.planetfood.news/post/marks-spencer-underfire-as-supermarket-surplus-uk-hardship-collide</link><guid isPermaLink="false">696aa52a482610fa28917f2e</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[SUSTAINABILITY]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[SUSTAINABLE FOOD PRACTICES]]></category><pubDate>Fri, 16 Jan 2026 21:25:47 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_1b861b9023574f78b3fa36d9236226ab~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Beyond Meat Moves from Burger to Can]]></title><description><![CDATA[Beleaguered Beyond Meat is no longer just trying to fix dinner with its plant-based meat, it’s coming for your drink can. The company has launched Beyond Immerse, a sparkling functional beverage line full of plant protein, fibre, antioxidants and electrolytes, positioning it as a lighter alternative to heavy protein shakes. Three flavours, two protein tiers (10g and 20g), and a limited-run release via the Beyond Test Kitchen from January 15. On the surface, it looks like innovation. Underneath, ]]></description><link>https://www.planetfood.news/post/beyond-meat-moves-from-burger-to-can</link><guid isPermaLink="false">6969632cb3763a8768676b95</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Thu, 15 Jan 2026 22:21:13 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_96f624608567455285383959eeb85d91~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Vietnamese Cities Blend Organic Agriculture with Vertical Farming]]></title><description><![CDATA[Vietnam’s busy cities are confronting rapid urbanisation and shrinking farmland by augmenting traditional organically grown vegetables with cutting-edge urban vertical farming models. In Ho Chi Minh City, cooperatives like Tuan Ngoc Hydroponic Vegetable Cooperative are expanding hydroponic and IoT-controlled production, scaling from 1,000 m² of leafy greens in 2019 to over 10,000 m² today and boosting output from 3 t to ~30 t monthly while maintaining premium quality and traceability.]]></description><link>https://www.planetfood.news/post/vietnamese-cities-blend-organic-agriculture-with-vertical-farming</link><guid isPermaLink="false">6966eb45fc14cd6a86d0e4c2</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[VERTICAL FARMING]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[SUSTAINABLE FOOD PRACTICES]]></category><pubDate>Thu, 15 Jan 2026 21:23:12 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_8302c298d0a743afb883e62995aa6260~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Double Protein Bread Re-Engineers the Category]]></title><description><![CDATA[High-protein bread isn’t new. But high-protein bread that actually behaves like bread? That’s a different story. US based, Protein Chef’s Double Protein Bread isn’t chasing macros with bolt-on protein powders, whether from animal dairy or even next-gen precision-fermented whey. It’s quietly rewriting the rules of baking itself: two regular slices delivering 12g of protein without the dense crumb, odd textures, or “functional food” aftertaste usually defining these sorts of products.]]></description><link>https://www.planetfood.news/post/double-protein-bread-re-engineers-the-category</link><guid isPermaLink="false">696422d0f5c800c96653b402</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Sun, 11 Jan 2026 22:49:10 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_77c0e8709ff843dc869628879ffbc292~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item><item><title><![CDATA[Why the U.S. Is Backing Meat &#38; Dairy and Side-Lining Plant-Based Proteins?]]></title><description><![CDATA[The new U.S. Dietary Guidelines just out have done something almost unthinkable in the post-2019 food wars as they’ve re-centred red meat, dairy, eggs, poultry and seafood as primary protein sources, while quietly sliding plant-based proteins further down the nutritional hierarchy. Not banned. Not dismissed. But no longer treated as nutritionally equivalent. That alone tells you something fundamental has shifted.]]></description><link>https://www.planetfood.news/post/why-the-u-s-is-backing-meat-dairy-and-side-lining-plant-based-proteins</link><guid isPermaLink="false">696030cc448b5a633f0bbd7c</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PLANT-BASED MEAT]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Fri, 09 Jan 2026 21:09:21 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_8db667527a9a4ba888fdee15271aa385~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Scott Mathias </dc:creator></item></channel></rss>