<?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>Mon, 10 Aug 2026 04:07:35 GMT</lastBuildDate><atom:link href="https://www.planetfood.news/ru/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[New Zealand's Food Future Won't Be Decided in the Paddock Alone - RABOBANK]]></title><description><![CDATA[Rabobank's Succession 2050 report signals biotechnology, precision fermentation and value-added nutrition are moving from the fringe to the centre of New Zealand's food future economy.]]></description><link>https://www.planetfood.news/post/new-zealand-s-food-future-won-t-be-decided-in-the-paddock-alone-rabobank</link><guid isPermaLink="false">6a73d295421979b2d96c30bb</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[CULTIVATED MEAT]]></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, 06 Aug 2026 00:56:54 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_f1b408bc39774db2804eb65326133e4a~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 Great Taste Awards Signal Plant-Based Foods Have Moved Beyond the 'Alternative' Label]]></title><description><![CDATA[

One of the world's most respected food judging panels has again recognised a growing number of plant-based products at the 2026 UK Great Taste Awards, reinforcing a trend that is becoming increasingly difficult for the wider food industry to ignore.]]></description><link>https://www.planetfood.news/post/uk-great-taste-awards-signal-plant-based-foods-have-moved-beyond-the-alternative-label</link><guid isPermaLink="false">6a725ff74c43b9b2d4c93a82</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, 04 Aug 2026 22:24:56 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_5e454458c3314ba09e5a79b5b0d42f69~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[Singapore Serves Up the World's First Cultivated Beef as Aleph Farms Clears Landmark Consumer Milestone]]></title><description><![CDATA[For the global food industry, it marks one of the most significant milestones since cultivated meat first emerged. Aleph Farms has received regulatory approval from the Singapore Food Agency (SFA) to sell the world's first cultivated beef product, its Cultivated Thin-Cut Steak - AlephCuts, making Singapore the first country in Asia to approve cultivated beef for human consumption and only the second jurisdiction globally after Israel.]]></description><link>https://www.planetfood.news/post/singapore-serves-up-the-world-s-first-cultivated-beef-as-aleph-farms-clears-landmark-consumer-milest</link><guid isPermaLink="false">6a715344d9c2f27b9b13d13b</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>Tue, 04 Aug 2026 03:25:10 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_5a8171900b6f44e48c1cae6d11e575a1~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[Vietnam's Growing Middle Class Drives a New Generation of Plant-Based Nutrition]]></title><description><![CDATA[Vietnam's plant-based food industry is increasingly targeting a consumer who wants more than affordability. The latest plant-based milk launches from Nutifood combine nutrition, convenience and beauty-focused ingredients, reflecting a broader shift towards functional foods designed for busy urban lifestyles. The move highlights how plant-based innovation in Asia is evolving well beyond traditional soy beverages into premium wellness products.]]></description><link>https://www.planetfood.news/post/vietnam-s-growing-middle-class-drives-a-new-generation-of-plant-based-nutrition</link><guid isPermaLink="false">6a711f75f20e59031dfc0d2c</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>Mon, 03 Aug 2026 23:33:59 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_6e22869439dc4decaadb38208002a422~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[France Backs the Fermentation Economy as National Food Infrastructure Takes Shape]]></title><description><![CDATA[France has reinforced its commitment to the future of food production, allocating a further €20 million (approximately US$22 million) to the second phase of its Ferments du Futur programme under the country's France 2030 strategy. The investment extends one of Europe's largest public-private fermentation initiatives and signals that advanced fermentation is increasingly being viewed as strategic national infrastructure rather than simply another emerging food technology.]]></description><link>https://www.planetfood.news/post/france-backs-the-fermentation-economy-as-national-food-infrastructure-takes-shape</link><guid isPermaLink="false">6a6a8bc8cd8d822ee17af111</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[MAIN STORY]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Fri, 31 Jul 2026 02:42:33 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_553bdd677bf245acaac8e20a63a3b3c4~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[WunderEggs Without the Chook Flying the Coop? As Animal-Free Egg Innovation Targets a US$1.9 Billion Market]]></title><description><![CDATA[The race to reinvent one of the world's oldest foods is accelerating, with US food innovator Crafty Counter launching its new WunderEggs™ Protein Scramble into Whole Foods Market stores nationwide. The ready-to-eat breakfast cup delivers an eye-catching 36g of plant-based protein and 14g of fibre using a proprietary blend of hemp hearts and fava beans, signalling how quickly the alternative egg category is evolving beyond simple substitutes into high-performance nutrition.]]></description><link>https://www.planetfood.news/post/wundereggs-without-the-chook-flying-the-coop-as-animal-free-egg-innovation-targets-a-us-1-9-billion</link><guid isPermaLink="false">6a6964d7b324e194e0f3f5e4</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>Wed, 29 Jul 2026 22:21:38 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_a7a896059371414ea8490ca484a22570~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[ANZ Vegetable Growers Face Catch-22 as Global Fuel Costs Collide with Falling Consumer Demand]]></title><description><![CDATA[Australian vegetable growers are warning one of the best winter growing seasons in years is delivering some of the poorest financial returns. Across Queensland, growers say diesel, freight, fertiliser and packaging costs remain well above historical levels while consumers, squeezed by rising living costs, are buying fewer fresh vegetables. The result is a painful mismatch between excellent crops and shrinking farmgate returns.]]></description><link>https://www.planetfood.news/post/anz-vegetable-growers-face-catch-22-as-global-fuel-costs-collide-with-falling-consumer-demand</link><guid isPermaLink="false">6a66bc1e35380d3132b6cd22</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><pubDate>Mon, 27 Jul 2026 03:30:45 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_5576669e417a414b8a1a69e67140650a~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[Mould, Rind and All as New Zealand Vegan Cheese Sector Comes of Age]]></title><description><![CDATA[A mould-ripened vegan Camembert has claimed the highest honour at the 2026 New Zealand Vegan Cheese Awards, reinforcing a broader story emerging across the country's food innovation sector: New Zealand's plant-based cheese industry is no longer experimenting—it is maturing.]]></description><link>https://www.planetfood.news/post/mould-rind-and-all-as-new-zealand-vegan-cheese-sector-comes-of-age</link><guid isPermaLink="false">6a669bd710a4941c072bec19</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[MAIN STORY]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><pubDate>Mon, 27 Jul 2026 01:31:38 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_599ceaa397304ed180a5bdee18e53049~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[Dialogue Instead of Division as Benemeat Opens the Door to Traditional Meat Industry]]></title><description><![CDATA[Czech cultivated meat developer Benemeat is signalling a different strategy. Rather than treating the traditional meat sector as the competition, the company has publicly invited representatives from across the conventional meat industry into direct dialogue, arguing that prejudice and misinformation will not solve the protein challenges facing future food systems. While details of the meeting focus on knowledge sharing and transparency, the broader message is significant: the future may be buil]]></description><link>https://www.planetfood.news/post/dialogue-instead-of-division-as-benemeat-opens-the-door-to-traditional-meat-industry</link><guid isPermaLink="false">6a62c023b252e37e4d36b6cc</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><pubDate>Fri, 24 Jul 2026 01:54:19 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_73199d7fc2a24c0cb0cfffab0aa54942~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[From Kitchen Feedback to Shelf Innovation as One Love Planet Reinvents the Plant-Based Dip]]></title><description><![CDATA[In a market the size of New Zealand, every new product launch is effectively a conversation with consumers. For artisan food producer Janin de Conti, founder of One Love Planet, that conversation led directly to a complete rethink of one of the company's products.]]></description><link>https://www.planetfood.news/post/from-kitchen-feedback-to-shelf-innovation-as-one-love-planet-reinvents-the-plant-based-dip</link><guid isPermaLink="false">6a61e034424f5a9980a42305</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><pubDate>Thu, 23 Jul 2026 09:52:45 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_f78aa21691a54555adf54c3ee197f437~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[One Independent Grocer Adds Fuel to New Zealand's Supermarket Duopoly Debate]]></title><description><![CDATA[For years New Zealand consumers have been told the answer to high supermarket prices lay in attracting another international chain. But six months after opening in Christchurch, independent retailer Kai Co may be demonstrating another pathway through the duopoly debate.]]></description><link>https://www.planetfood.news/post/one-independent-grocer-adds-fuel-to-new-zealand-s-supermarket-duopoly-debate</link><guid isPermaLink="false">6a618e05424f5a9980a327c5</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[SUSTAINABILITY]]></category><category><![CDATA[MAIN STORY]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[SUSTAINABLE FOOD PRACTICES]]></category><pubDate>Thu, 23 Jul 2026 04:06:10 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_d29daef074bc40ca86e9bde322d876d7~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[Japan’s New Food Strategy Signals A Nation Moving Beyond Agriculture]]></title><description><![CDATA[Japan’s decision to invest ¥1 trillion (US$6.2 billion) in “new food” is about far more than alternative proteins. It reflects a broader strategy to prepare the country for a future shaped by an ageing population, labour shortages and increasing pressure on food security.

]]></description><link>https://www.planetfood.news/post/japan-s-new-food-strategy-signals-a-nation-moving-beyond-agriculture</link><guid isPermaLink="false">6a617794f054ca40eb02ef0c</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[VERTICAL FARMING]]></category><category><![CDATA[MAIN STORY]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><category><![CDATA[ALTERNATIVE PROTEINS]]></category><pubDate>Thu, 23 Jul 2026 03:28:49 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_78bb1d83a8e44b0eafb58b2942619c6f~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[French Heatwaves Signal a New Food Production Reality]]></title><description><![CDATA[France's vegetable growers are warning that 2026 is becoming an annus horribilis after three major heatwaves in as many weeks pushed temperatures beyond 40°C across much of the country. Open-field crops including lettuce, carrots, onions, leeks, garlic, shallots and microgreens have suffered losses measured in thousands of tonnes, while some sectors now fear losing up to half of their annual production. Tomato crops have also stalled, with growers reporting that fruit development has effectively]]></description><link>https://www.planetfood.news/post/french-heatwaves-signal-a-new-food-production-reality</link><guid isPermaLink="false">6a5fedb620510c8475e6ecc7</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[SUSTAINABILITY]]></category><category><![CDATA[VERTICAL FARMING]]></category><category><![CDATA[SUSTAINABLE FOOD PRACTICES]]></category><pubDate>Tue, 21 Jul 2026 22:26:35 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_65aaaa4d7d2b411fa23d1b83d4a12c95~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[One Lick at a Time as Kiwi Cauliflower Ice Cream Startup Takes on America]]></title><description><![CDATA[Most New Zealand food companies heading offshore begin with distributors, trade missions and sizeable marketing budgets. EatKinda has chosen a very different path. Co-founder Mrinali (Milli) Kumar has been doing what many founders only talk about,  packing samples, attending startup events, fronting tasting tables, and personally introducing Americans to an idea initially sounding quiet absurd - cauliflower ice cream. Yet, as the smiles from Target's recent Brand Discovery Day demonstrate, one t]]></description><link>https://www.planetfood.news/post/one-lick-at-a-time-as-kiwi-cauliflower-ice-cream-startup-takes-on-america</link><guid isPermaLink="false">6a5eab023357dd2c7433cb50</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[MAIN STORY]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><pubDate>Tue, 21 Jul 2026 00:26:53 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_20bb74c093af4f22b1aa0ae42ac17ef8~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[From Bolivia to Florida via Australia as Achacha Finds a New Global Home]]></title><description><![CDATA[The achacha, known locally as achachairú or "honey kiss", has been cultivated for generations in Bolivia. Yet it was Australian growers who established the world's first large-scale commercial plantation in North Queensland in 2003, investing years of research into propagation, irrigation, pruning and post-harvest handling before the first commercial harvests appeared in 2009.]]></description><link>https://www.planetfood.news/post/from-bolivia-to-florida-via-australia-as-achacha-finds-a-new-global-home</link><guid isPermaLink="false">6a5bff31e447e3bde5882dd2</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><pubDate>Sun, 19 Jul 2026 00:06:59 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_0734012d46164099bcdba6cf3f19d11d~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[From Gourmet to Psychoactive as Mushroom Grow Bags Go Mainstream]]></title><description><![CDATA[Generally,  home mushroom growing means oyster mushrooms, lion's mane or shiitake.

Now, in parts of the United States where psychoactive mushroom laws have relaxed, the same cultivation technology is increasingly being used to grow psilocybin mushrooms.]]></description><link>https://www.planetfood.news/post/from-gourmet-to-psychoactive-as-mushroom-grow-bags-go-mainstream</link><guid isPermaLink="false">6a59595ed03244312ce54a8f</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><pubDate>Thu, 16 Jul 2026 23:13:51 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_5801be1f73114c4ca907a42d5769005f~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[From Beer Waste to Biomanufacturing as UC Students Chase a Billion-Dollar Material]]></title><description><![CDATA[The NanoBrew project is investigating how beer waste - brewers' spent grain- can be converted into nanocellulose, an ultra-light, high-strength biomaterial increasingly used in medical dressings, sustainable packaging, cosmetics, filtration systems and advanced composites. The project will represent New Zealand at this year's international iGEM synthetic biology competition in Paris.]]></description><link>https://www.planetfood.news/post/from-beer-waste-to-biomanufacturing-as-uc-students-chase-a-billion-dollar-material</link><guid isPermaLink="false">6a5801cb4ee79d90036e9f35</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><pubDate>Wed, 15 Jul 2026 22:31:38 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_2c211679037740fbaf1bcd4dc0ffd67b~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[Cheesecake Is Doing the Media Rounds as ‘Downsizing to Upscale’ Gains Momentum]]></title><description><![CDATA[Growing international attention surrounding ready-portioned cheesecake is less about cheesecake itself and more about a broader shift taking place across the global food industry. Rather than producing ever larger products, manufacturers are increasingly embracing a strategy best described as "downsizing to upscale" - creating smaller, premium products delivering greater value through quality, flavour, sustainability and experience.]]></description><link>https://www.planetfood.news/post/cheesecake-is-doing-the-media-rounds-as-downsizing-to-upscale-gains-momentum</link><guid isPermaLink="false">6a55c6ca419af4c003fdad84</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[SUSTAINABLE FOOD PRACTICES]]></category><pubDate>Tue, 14 Jul 2026 06:31:27 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_031e3da71650450b930186fe524e9468~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[Polish Push For Geothermal Food Production Carries A Message For New Zealand]]></title><description><![CDATA[Poland’s efforts to extend geothermal energy beyond heating and recreation into geothermal food production offer another signal New Zealand should be watching closely.



Polish researchers are examining geothermal heat for protected cropping, aquaculture, agricultural drying and food processing. Existing applications remain limited, but include geothermal-supported fish farming, vegetable cultivation and some food-processing activity.]]></description><link>https://www.planetfood.news/post/polish-push-for-geothermal-food-production-carries-a-message-for-new-zealand</link><guid isPermaLink="false">6a55a16ee3330becfcc120c6</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[SUSTAINABILITY]]></category><category><![CDATA[VERTICAL FARMING]]></category><category><![CDATA[EARTH HACKS]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[SUSTAINABLE FOOD PRACTICES]]></category><pubDate>Tue, 14 Jul 2026 03:12:29 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_c595c184603b48d78f885dc7aa408af4~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[New Zealand's Peanut Trials Point To Bigger Food Opportunities]]></title><description><![CDATA[New Zealand's journey towards producing its own peanuts has taken another step forward, with scientists preparing to evaluate a new cultivar specifically selected for Northland's climate. Researchers from the Bioeconomy Science Institute say several years of commercial-scale trials undertaken alongside Pic's Peanut Butter, Northland Inc and industry partners have produced encouraging results. Crops experienced very low pest and disease pressure, required no insecticides or fungicides during...]]></description><link>https://www.planetfood.news/post/new-zealand-s-peanut-trials-point-to-bigger-food-opportunities</link><guid isPermaLink="false">6a505070cb673b1177c791aa</guid><category><![CDATA[TOP STORIES]]></category><category><![CDATA[LATEST STORIES]]></category><category><![CDATA[STANDOUT PRODUCTS]]></category><category><![CDATA[SUSTAINABILITY]]></category><category><![CDATA[MAIN STORY]]></category><category><![CDATA[PRODUCT TRENDS & INSIGHTS]]></category><category><![CDATA[PLANT-BASED INNOVATIONS]]></category><pubDate>Fri, 10 Jul 2026 09:21:31 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/09a3a6_f00d3086fa9e42268ff5e40b3bd51845~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></channel></rss>