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+1 +1
Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?
When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”
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+19 +1
Impossible Foods in talks to go public, sources say
Impossible Foods is preparing for a public listing which could value the U.S. plant-based burger maker at around $10 billion or more, according to people familiar with the matter. This would be substantially more than the $4 billion the company was worth in a private funding round in 2020. It would highlight growing demand for plant-based meat products, driven by environmental and ethical concerns among consumers.
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+14 +1
China’s appetite for meat fades as vegan revolution takes hold
The window of a KFC in the eastern Chinese city of Hangzhou hosts the image of a familiar mound of golden nuggets. But this overflowing bucket sporting Colonel Sanders’ smiling face is slightly different. The bucket is green and the nuggets within it are completely meat free.
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+14 +1
Why Europe is leading the way in plant-based food innovation
Oatly CMO John Schoolcraft and Mintel analyst Ed Bergen explain why the plant-based food market is booming in Europe.
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+23 +1
Beyond Meat signs 3-year global contract with McDonald's and other fast-food chains
Beyond Meat has signed a 3-year global contract with McDonald's and Yum! Brands including fast-food chains Pizza Hut, Taco Bell and KFC.
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+20 +1
Plant-based burgers aren’t a health food. That’s a good thing
The point is to get people to stop eating meat, not fix their diets.
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+16 +1
The way we eat could lead to habitat loss for 17,000 species by 2050
Each year, billions of animals are slaughtered to put food on our plates. The animal welfare and climate change implications of this are well-documented — most animals are factory-farmed, and global meat production accounts for 14.5 percent of all greenhouse gas emissions.
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+16 +1
Raising the steaks: World’s first 3D bioprinted RIBEYE STEAK that’s ‘just as tender and juicy as one you’d buy from a butcher’ is unveiled
This week, Israel-based startup Aleph Farms unveiled the world’s first ribeye steak cultivated in a lab setting. The steak features all of the structures common to the ribeye cut, including muscle, fat, and a vascular-like system, but does not come from the raising and slaughtering a cow.
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+4 +1
Lawsuit challenges FDA approval of additive that makes Impossible Burger 'bleed'
The Center for Food Safety is challenging the FDA's approval of a color additive used to make Impossible Foods’ plant-based burger appear to "bleed" like
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+20 +1
Impossible Foods’ plant-based meat just got closer to the price of regular meat
In the past few years, meatless meat products have taken off among consumers. But the meatless meat market is still only about 1 percent of the meat market. One of the biggest reasons: Plant-based meat products are considerably more expensive.
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+3 +1
McDonald’s quietly rolls out McPlant burger in test markets
McDonald’s Corp. has quietly begun selling the McPlant burger in Denmark and Sweden, giving the fast-food giant insight into customer interest before more locations roll out the meat alternative.
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+13 +1
Impossible Foods cutting prices on plant-based patties
Impossible Foods is cutting the prices on its plant-based patties by 20 percent in the U.S., the company announced Tuesday. The company said in a statement that the suggested retail price will drop to $5.49 for patties and $6.99 for a 12 oz. package. It will make similar price cuts in Canada, Singapore and Hong Kong.
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+1 +1
Architect of the Paris Climate Agreement Joins Impossible Foods
Costa-Rican Diplomat Christiana Figueres, an instrumental architect of the Paris Climate Agreement, will now be lending her expertise to Impossible Foods after joining the company’s board of directors. Figueres’ new role makes sense given the shared aim of the Paris Climate Agreement and Impossible Food’s mission: Developing creative, sustainable solutions to help mitigate the effects of climate change.
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+21 +1
Food Truck Sells Out of 1,000 Servings of 3D-Printed Vegan Meat in Five Hours
Israeli company Redefine Meat attracted 600 customers to a small village in Israel with its innovative vegan Alt-Meat, which will soon be available at local butcher shops and restaurants thanks to a partnership with meat distributor Best Meister.
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+3 +1
Insects: The future of food?
A thriving industry looks promising if consumer aversion can be overcome.
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+16 +1
Meatless meat is going mainstream. Now Big Food wants in.
Companies are pledging to sell you more plant-based meat and dairy to fight climate change (and cash in on a growing trend).
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+19 +1
Food futurology: What will we be eating 10 years from now?
Within the next decade, trend forecaster Dr Morgaine Gaye predicts we will have moved beyond the current protein craze, be eating food made from ‘the biggest ingredient of the future’, and variety will play a greater role in all things fruit and veg.
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+4 +1
This restaurant will be the first ever to serve lab-grown chicken (for $23)
On Saturday, lab-grown chicken made by U.S. start-up Eat Just will make its debut at restaurant 1880 in Singapore.
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+9 +1
Singapore is the first country in the world to approve lab-grown chicken products
Currently, farms around the world produce chicken for sale by raising fast-growing chicken breeds in batches of tens of thousands, tightly packed in warehouses that are a public health hazard, a fire hazard, a worker safety hazard, and a hazard to the well-being of the chickens themselves.
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+16 +1
Plant-Based Sausage Market to Surge to $1 Billion by 2021
By the end of 2021, global plant-based sausage revenues are projected to top $1 billion according to a new report by market research firm Future Market Insights (FMI). The report estimates that the plant-based sausage market will grow at a compound annual growth rate of 26.8 percent through 2028.
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