Manufacturers claim their products taste like the real thing, have huge ecological benefits and could soon be in our homes. After the success of the Greggs vegan sausage roll and the juicy-yet-meatless Impossible Burger, the next new food sensation is coming to a plate near you: 3D-printed steaks and chicken thighs.

Most of the alt-meat we eat nowadays, including products like the Impossible Burger, are actually plant based. A number of startups are still working on ethical meat that's grown from animal cells, giving you a real burger without the cruelty and climate change issues. Those can be mushy because they lack the collagen present in real muscle tissue, so there's no way to create steaks. Now, Harvard University researchers have found a way to simulate real meat by growing cow and rabbit muscle cells on a scaffold made out of gelatin.

Dunkin' is launching its Beyond Meat breakfast sandwich nationally in November, two months ahead of schedule, after a highly successful test of the product this summer.

Legumes could be the answer, writes Richard Trethowan from the University of Sydney, Australia.

We’ve all heard about the benefits of plant-based meat alternatives: reduced cholesterol, less impact on the land, animal-friendly, etc. But in terms of its reportedly environmentally friendly practices, how exactly does it measure up to traditional meat? Beyond Meat–makers of non-GMO meat-free burgers, sausages, and chicken strips–discovered it’s quite substantial.

Here comes Beyond Meat plant-based fried chicken at KFC.

Big food is salivating over fake meat after the blockbuster initial public offering of Beyond Meat Inc., the leading plant-based protein brand, in May. Traditional producers have rushed into the booming market for meat substitutes, which threaten to take a slice of their business. Tyson Foods Inc. was an early investor in Beyond Meat, but sold its stake before the company’s trading debut and announced its own line of faux meat. Other U.S. companies, such as Smithfield Foods Inc., are introducing alternative protein products.

Beyond Meat has been the biggest success story of the plant-based "meat" craze. Its stock has surged more than 500% since the company's IPO.

The fast-food chain tested Beyond Fried Chicken at one location this week.

A new line of vegan jerky is set to debut at US grocery giant Whole Foods next week. The result of a partnership between meat-alternative innovators Improved Nature and meat-based brand Perky Jerky, the plant-based range offers two flavors — Tasty Teriyaki, and Sea Salt & Pepper.

It may be good for the environment, he told CNBC, but maybe not for our bodies.

Formula One superstar Lewis Hamilton is opening a vegan burger restaurant in London, with ambitious plans to open 14 franchises internationally over the next 24 months. The five-time F1 World Champion is collaborating with hospitality company The Cream Group, and Beyond Meat investor Tommaso Chiabra to launch the first entirely plant-based Neat Burger on Princes Street on 2 September.

Multus Media has an idea.

After selling its stake in Beyond Meat in the spring, Tyson Foods’ next bet is on plant-based shellfish. Tyson Ventures, the venture capital arm of the meat processing company, is investing in New Wave Foods. Tyson Ventures CFO Tom Mastrobuoni declined to discuss the financial terms of deal but said that Tyson took a minority stake of less than 20% in New Wave.

It’s the diet having a moment. Food brands, restaurants, meal-delivery kits, public schools, even presidential candidates are all talking plant-based foods. And now, a new survey from YouGov and WholeFoods Market finds that 63% of millennials are trying to incorporate plant-based foods into their diet.

Population growth and environmental catastrophe mean that the very future of humankind is threatened. In the Netherlands, a group of scientists is working on an urgent challenge: feeding the 11 billion

Pork-free bacon, tofu-based sausages and other so-called fake meats on supermarket shelves are booming, but new research finds they may not be as healthy as their marketing would suggest.

University campuses across the country are cutting meat from their canteen and cafe menus under pressure from growing numbers of vegan students and staff. This year, more university cafeterias than ever are being replaced by exclusively vegan and vegetarian canteens, according to the university caterers’ organisation Tuco, while vegan organisations are reporting big increases in the numbers of activists pushing for meat-free food on campus.

Companies across the globe are banking on it.

The fast-food chain is the latest to try out meatless meat offerings.