A study published in the journal Proceedings of the National Academy of Sciences (PNAS) has ranked different types of meat ...

The plant-based food market in the United States has grown substantially over the past decade, now valued at approximately $8 ...

At this year's COP29 hosted by the Azerbaijan capital Baku, the conversation around the climate impact of our global food ...

Researchers from the LeguFoam project at Germany's Fraunhofer Institute IVV have developed a legume-based alternative to egg ...

Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist ...

A survey commissioned by Global Knives has found that 1 in 4 British households intend to serve an alternative to turkey this ...

A new research initiative led by the Danish Technological Institute (Teknologisk Institut) is exploring the potential of ...

The project, which will establish a pilot-scale soy powder facility in Ontario, is expected to add value to Canada's soybean ...

The Good Food Institute APAC (GFI APAC), the Korea Biotechnology Industry Organization (KoreaBIO), and the Bio-based Future ...

Umami from flavors like fermented soy and mushroom create depth in blended or plant-based meat offerings while appealing to ...

Analyses by IP firm Appleyard Lees reveal that patent applications for cultivated meat have plateaued following a period of ...

Hamburg-based Infinite Roots (formerly Mushlabs) announces the retail launch of its first mycelium-based meat products ...