A new book has explored how replicating meaty tastes and textures could encourage more people to switch to sustainable diets.

Renato Pichler is the CEO of Swissveg, the founder of V-Label GmbH, and a board member of ProVeg and the European Vegetarian ...

Dairy-free cheese leader Daiya organized a 90s-themed pop-up event last Friday in New York City to promote its dairy-free ...

New research from Purdue University and the University of Kentucky suggests that online grocery shopping platforms could ...

The European Food Safety Authority (EFSA) has concluded that oil derived from the microalgae Schizochytrium limacinum (strain ...

Stockholm-based Stockeld Dreamery has announced a partnership with PLNT Burger, a plant-based burger chain with 13 locations across New York City, ...

Plant-based butter and spread brand Flora has partnered with world-renowned celebrity chef Gordon Ramsay for a new iteration ...

In 2019, the landmark EAT-Lancet report outlined a new Planetary Health Diet designed to improve human health and ...

RSSL has announced that it will establish what is said to be the UK's first Novel Foods Expert Network for Regulatory ...

The UK's National Alternative Protein Innovation Centre (NAPIC), located at the University of Leeds, has opened applications ...

Lawmakers in South Dakota and South Carolina have advanced bills requiring cultivated meat products to be clearly labeled, reflecting the growing interest in ...

Biotechnology firm Pluri Inc., a company specializing in cell-based technology, has announced a $6.5 million private ...