A thriving industry looks promising if consumer aversion can be overcome.

Companies are pledging to sell you more plant-based meat and dairy to fight climate change (and cash in on a growing trend).

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.

On Saturday, lab-grown chicken made by U.S. start-up Eat Just will make its debut at restaurant 1880 in Singapore.

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.

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.

A PhD in genetics might seem like an unusual requirement for the role of head chef. It makes more sense when the man running the kitchen is not just in charge of frying your chicken burger – he created the meat himself. “This burger takes something between two to three days to grow,” says Tomer Halevy as he chops red onions, iceberg lettuce and avocado. He proceeds to batter what appears to be a strip of raw chicken before dipping it in breadcrumbs.

Eat Just Inc., a maker of meat and egg substitutes, has been approved to sell its laboratory-created chicken in Singapore, which becomes the first government to allow the sale of cultured meat.The product, created from animal cells without the slaughter of any chickens, will debut in Singapore under the GOOD Meat brand as a chicken bite with breading and seasoning in a single restaurant.

The product, created from animal cells without the slaughter of any chickens, will debut as a chicken bite with breading and seasoning in a single restaurant.

Cultured meat, produced in bioreactors without the slaughter of an animal, has been approved for sale by a regulatory authority for the first time. The development has been hailed as a landmark moment across the meat industry.

In an effort to lower the carbon footprint of your diet, maybe you’ve swapped out a beef burger for one made from plants. But growing crops like peas and potatoes can still be resource-intensive, requiring lots of land, fresh water, and fertilizer, the abundant use of which is degrading our soil and polluting the water and air. Instead of looking to replace meat with plants, food startup Akua is looking to the ocean with the launch of its kelp burger.

As one of the world’s largest buyers of beef—the most climate-damaging food on the planet—McDonald’s is working to reduce emissions by supporting regenerative agriculture. But it’s also launching a new “McPlant” plant-based burger, something that could also make a difference if it can scale up.

Beyond Meat’s line-up of meat substitutes will soon include two new versions of its Beyond Burger. The new burgers are meant to offer consumers more choice and will launch nationwide early next year.

McDonald's will introduce plant-based burgers as part of a new line of faux meat products starting in test markets next year, the company said Monday. On an investor call, Ian Borden, the company's international president, said the new "McPlant" products would eventually include chicken and breakfast sausage.

McDonald's confirmed its new Crispy Chicken Sandwich would arrive in the U.S. in 2021 and that it has created a plant-based platform dubbed McPlant.

The experience of eating out with friends looks very different these days, if it happens at all, due to social distancing measures. Designer Marek Głogowski, a recent graduate of Design Academy Eindhoven, wants to change the actual food you eat too.

The meat and dairy industry continues to fight against plant-based companies using terms such as burgers, milk, or sausage on product labels in both the U.S. and U.K. Now, the U.K. members of the European Union Parliament have rejected an amendment that would ban terms such as “burgers” and “sausages” on products that don't contain meat.

More and more people are cutting dairy out of their diets because of its inflammatory properties, and it’s off-limits for vegans too.

A few years ago, the concept of cell-based meat, sometimes dubbed lab-grown meat, was introduced to the world for the first time, promising environmental and animal welfare benefits that could produce a revolution in food. But as exciting as cell-based meat was and still is, the issue of commercialisation remains a challenge.

Mosa Meat, the European food technology company which introduced the world's first cultured beef hamburger in 2013, has announced the first closing of $55m as part of a larger Series B funding round.