Mycopreneur, Dennis Walker woke up in paradise recently, ate chocolate for breakfast, and felt great about it. Why? Because he’s an adult, h

Think the Chilean cherry industry had hit rock bottom? Think again. Just when growers thought they’d survived a brutal season of oversupply

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

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

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

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

Turns out, New Zealand salt is a big deal. The little guys at Opito Bay Salt Company have picked up multiple nominations at the World Food