Up until now, plant-based food companies like Beyond Meat, Impossible Foods, and Quorn have almost singlehandedly worked to lessen the impacts of industrial animal agriculture. Supermarket shelves and fast food restaurants across the US are serving up vegan burgers and meatballs and plant-based chicken nuggets are showing consumers there is an alternative to relying on animal-based protein.

What is mycoprotein? Best known as the ingrdient in vegan and vegetarian Quorn products, how sustainable is it and is its nutrition comparable to meat?

The industry says its containers are safe but some experts point to a lack of data and warn that plastic and heat aren’t a good mix

People are warming up to plant-based alternatives

Social media users are more likely to eat fruit and veg – or snack on junk food – if they think their friends do the same, a new study has found.

First came lab-grown meat; now comes lab-grown cheese.

Our modern society relies upon complex, modern supply chains for food. How would we cope if they were to suddenly collapse?

This is despite studies showing that following a vegan diet could be the ‘single biggest way’ to reduce your environmental impact

The results are finally in for the first chocolate chip cookie bake-off in space.

We’re at a point where we think the food that HELPED US BECOME HUMAN is somehow bad for us. The thing that we’ve been eating for ~2.5 million years. The thing that has the most bioavailable and complete protein and nutrients on earth.

The Trump administration on Friday announced plans to roll back school lunch standards on vegetables and fruits originally promoted by Michelle Obama, unveiling the proposal on the former first lady's birthday.

The vegan diet is low in – or, in some cases, entirely devoid of – several important brain nutrients. Could these shortcomings be affecting vegan’s ability to think?

While we might switch to a plant-based diet with the best intentions, the unseen risks of vegan fast foods might not show up for years

The Melbourne scientists behind the low FODMAP diet fear they are losing control of their invention - to celebrities and Instagram influencers.

To make fried rice like a pro, use physics. Chefs typically toss fried rice from their woks into the air before catching it again. Launching the rice and its fixings allows the food to cook at a high temperature without burning, essential for creating the tastiest stir-fried fare. Now, using video of five chefs in Chinese restaurants, physicists have analyzed the repetitive movements used to toss the rice.

Yes, one year, not one month. If you expect to lose 15 kilograms in one month and without any effort, then you may have to be over 150 kilograms. Even then you will find it struggling. Having that out of the way, I want to start this article by saying that during 2019 I lost 15 kilograms and I could’ve lost more. But having consistency is where I struggle the most.

The “most realistic” plant-based steak to date has been revealed, mimicking the texture and appearance of a real cut of meat. The fake steak’s ingredients include pea, seaweed and beetroot juice, which are extruded into fine fibres to recreate muscle tissue. Its producer, the Spanish company Novameat, says the steak will be available in some restaurants in Spain and Italy this year before scaling up in 2021.

Scientists Say They're Close to Making A Spicy Tomato

Americans have long pinned economic hopes on fast-food chains. And where there are hopes, there are scams.

That was one of the questions posed by an Australian farmer, who has accused some plant-based diet converts of ignorance towards the death toll of small animals associated with crop production. Southern Tasmanian farmer and former food critic, Matthew Evans, has recently released the book ‘On eating meat’, which poses many questions regarding the processes behind meat production and delves into the ethical arguments surrounding it.