Explore the fascinating world of meat alternatives as we compare plant-based and fungi-based meat substitutes. Learn how scientists use innovative food technology to tackle texture, flavor, and ...

Plant-based and cultivated meat stumbled after early hype. GFI’s Bruce Friedrich explains in this episode of ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

Cultivated” offerings join a herd of alternative meats that are challenging the traditional ways of raising livestock.

A collaboration between Brazilian and German researchers has led to a sunflower-based meat substitute that’s high in protein and minerals. The new ingredient, made from refined sunflower flour, ...

A new book provides a hopeful, rigorously researched exploration of how science, policy, and industry can collaborate to meet ...

Plant-based meats have an image problem. It’s not flavor or appearance. Look-alike beef burgers, chicken-like nuggets and faux pork sausages often cook like meat — some even bleed and sizzle in the ...

A study showed that different processing methods significantly affect the biochemical composition of plant-based foods. Current food classification systems do not sufficiently acknowledge the ...

Alternative proteins have grown increasingly popular over the last decade as consumers look for options that fit vegetarian, vegan, or even ‘flexitarian’ diets as part of a larger shift toward ...