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+15 +1
Vegan dog diet is healthiest and safest, large-scale study suggests
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.
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+20 +1
Beyond Meat is rolling out its steak substitute in grocery stores
Beyond Steak is coming to Kroger, Walmart and other grocery stores on Monday.
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+12 +1
Can a meat-free filet mignon convert carnivores?
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.
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+17 +1
From Impossible Whopper to Hart House: How This Chef Is Leaving a Vegan Fast-Food Legacy
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.
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+14 +1
Lab-Grown Meat - Caught Between Venture Capital and Sustainability
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?
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+4 +1
Vegan Chicken Chain Project Pollo Recruits Former McDonald’s CEO to Reach 100 Locations by 2025
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.
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+21 +1
Beyond Meat Carne Asada Steak Is Coming to Taco Bell, and It Won’t Cost You Extra
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.
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+1 +1
Beyond Meat exec accused of biting man's nose outside a game
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
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+4 +1
Korea’s Better Meat Launches in the US With Vegan SPAM-Style Canned Ham
Korea’s Better Meats just launched in the US with SPAM-style vegan canned ham, along with cold cuts, meatballs, and sausage patties.
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+15 +1
Delicious cheese no longer made from milk, but from yellow peas
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.
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+18 +1
How sustainable are fake meats?
Checking whether plant-based burgers may have lighter environmental footprints.
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+11 +1
When did vegan cheese get so good?
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.
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+16 +1
Insects could give meaty taste to food – and help environment – scientists find
Flavorings made from mealworms could one day be used on convenience food as a source of protein
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+11 +1
A plant-based diet is good for your wallet, not just your health
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.
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+17 +1
What the future of lab-grown meat could look like
The future could be pretty interesting...
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+2 +1
The Future of Food
The lie was delicious. For years, Americans consumed their frothy, full-dairy cappuccinos, marbled meat and flaky fried chicken without worry. The food was cheap. The drive-throughs, abundant. And the supply seemed infinite — until it wasn’t.
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+19 +1
Beyond Meat stock falls after conclusion of McDonald's McPlant test
Analyst research reported lackluster demand in the U.S. for McDonald's McPlant burger, which is made using Beyond Meat patties.
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+3 +1
Forget olive oil. This new cooking oil is made using fermentation and requires 99% less water to produce
The world runs on vegetable oil. It’s the third-most-consumed food globally after rice and wheat. It’s in your morning croissant and your oat milk, your salad dressing, your afternoon snack bar, and your midnight cookie. Our obsession with vegetable oil is so big that we use more land—around 20% to 30% of all the world’s agricultural space—for vegetable oil crops than for fruits, vegetables, legumes, and nuts combined. All of this leads to devastating deforestation, biodiversity loss, and climate change. But what if we could grow cooking oil in a lab?
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+9 +1
Impossible Foods’ future may rest on the fate of this tiny molecule
In the small and fierce meatless-meat ecosystem, Impossible Foods has held one bloody advantage: its discovery that the molecule responsible for pinkish, juicy, coppery muscle can be grown in a lab. Tiny concentrations of that substance, known as heme, have made Impossible’s burger the reigning realistic meat substitute among chefs and food bloggers.
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+14 +1
Cultivated meat company Meatable showcases synthetic sausage
The fact that Meatable is still looking at another three years to launch its product commercially is testament to the barriers such technology face.
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