Red seaweed protein accounts for most of the bacon's taste, color, and texture, but it also contains chickpea protein and vegetable oils.

A few years ago, business was booming. That growth has slowed, with some wondering if the number of consumers has reached its limit.

The stigma against processed food is growing, but there's no way to sustainably feed 8 billion people without it.

The “no kill” product cultivated from animal cells has only small regulatory hurdles left before it can be sold in restaurants

Imagine a way to produce meat without slaughtering animals. Instead of raising livestock on farms, Uma Valeti, a cardiologist, and co-founder of Upside Foods, dreamt of a way to "grow" meat in a production facility, by culturing animal cells.

Is it time for dogs to go vegan? There is a growing movement promoting vegan dog diets, with Formula 1 legend Lewis Hamilton the most prominent proponent. Now in what the authors believe is the first large-scale study comparing vegan with meaty dog diets, the results suggest a nutritionally sound vegan diet could bring health benefits and fewer hazards for man’s best friend.

Beyond Steak is coming to Kroger, Walmart and other grocery stores on Monday.

When it comes to recreating the taste, texture and look of real meat, whole cuts have been called the “holy grail” of plant-based products. But producing them is not easy. “Whole-muscle products are challenging to mimic because of their fibrous textures and integrated pockets of fat,” explains Karen Formanski, of the Good Food Institute.

The former head of culinary innovation at Burger King, Chef Mike Salem, put the Impossible Whopper on the menu. Now, he is working with Kevin Hart to turn his Hart House vegan concept into the future of fast food with a “plant-based for the people” ethos.

A petri-dish filled with red mush. The blend consists of thousands of mammalian cells, cultivated by scientists who are trying to grow meat in laboratories instead of raising and slaughtering animals. Could this be the best thing that has ever happened to carnivores – a way to enjoy meat products in a (presumably) more sustainable way?

Project Pollo is rapidly changing the fast-food landscape, and now, former McDonald’s CEO Steve Easterbook is joining the chain as an investor and advisor.

After several years in development, Taco Bell and Beyond Meat are finally launching Beyond Carne Asada Steak, a succulent vegan meat which the chain will test at price parity to animal-derived steak.

Officials say a vegan food products company executive has been charged with felony battery and making a terroristic after a fracas outside a football game in which he's accused of biting a man's nose

Korea’s Better Meats just launched in the US with SPAM-style vegan canned ham, along with cold cuts, meatballs, and sausage patties.

It comes in countless forms and flavors and it has been with humankind since our ancestors started farming. Cheese is a source of protein, calcium and vitamins. Yet the production of dairy products involves significant amounts of greenhouse gas emissions and massive amounts of water. On that front, yellow peas have the potential to become our new favorite cheesy snack. 

Checking whether plant-based burgers may have lighter environmental footprints.

Nuts were a game-changer for vegan cheese because they provide a lot of fat: 100 grams of cashews have 44 grams of fat, versus 6.4 grams of fat in the same amount of soybeans. This allows for richer flavor and texture that gets closer to imitating animal milk dairy. Soy has also gone out of favor as a base for cheese because of allergy concerns, as well the fact that as of 2018, genetically modified soybeans accounted for 94% of all soy planted in the US. Nuts are not perfect — allergy or sustainability-wise — but they provide a fatty base with neutral flavor that has allowed vegan cheese to reach new heights of complexity.

Flavorings made from mealworms could one day be used on convenience food as a source of protein

At a time when every dollar counts, many of us are changing the way we eat to save money. Take mother of three and Hong Kong resident Asher Chan, for instance. A lifelong vegetarian, she transitioned to veganism in the past year for a couple of reasons – one of which was the rising cost of milk and eggs. Now her family uses plant-based alternatives to these foods, which she says are more affordable.

The future could be pretty interesting...