Cultivated meat is coming, whether you’re ready or not. And Australia's Magic Valley? They’re not just ready, they’re moving fast. The Melbo

For 15 years, ŌKU NZ has quietly brewed its way through New Zealand’s natural health scene, harnessing the power of indigenous herbs like ka

If you’re in the business of making functional drinks and not thinking about China, you’re already behind. Iain Langridge, Managing Director

America’s appetite is shrinking, not from newfound willpower but from the surge of GLP-1 drugs like Ozempic and Wegovy. These pharmaceutical

It’s time to have a serious chat about butter. That creamy, golden staple slathered on toast, drowned in mashed potatoes, and baked into jus

US based, Mission Barns just turned our understanding of pork on its head. Forget the pig, keep the bacon, because for the first time, c

Fresh from the crowded aisles of Expo West, there's a battle going on promising to redefine our perception of plant-based cuisine. Beyond Me

Carbs are out. Protein is in. Gut health is non-negotiable. And if your brand isn’t flaunting nostalgia, “ugly” aesthetics, or cutting-edge

Christchurch, New Zealand based, Grater Goods has done it again. Not content with being just city's go-to for high-end vegan deli fare, the

Plant-based meat has conquered burgers, nuggets, and mince. But steak? That’s been the final frontier. Now, Impossible Foods is inching clos

Big food shifts, weird trends, and future-proof innovations - you’ve got 5 minutes to catch up with PlanetFood News? Let’s go.

Consumers aren’t just swapping beef for beans, they’re demanding clarity, transparency, and a side of common sense with their plant-based bu