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+3 +1
Beyond Meat Expands Its Chicken Tenders Footprint to Get a Leg Up
California-based Beyond Meat continues its drive to satisfy plant-based consumers by expanding the presence of its chicken tenders in high-profile retailers. Beginning April 12, Beyond will add Albertsons, CVS, Sprouts, and Whole Foods Market stores nationwide to its roster. Krogers and its brands (Fry’s, Food 4 Less, QFC, Ralph’s) will add the product throughout April. Beyond’s September 2021 announcement of the new product revealed an initial slate of retail partners led by Walmart.
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+19 +1
Vegan JUST Eggs To (Finally) Launch In Europe Following 2 Year Delay
It’s official: JUST Egg is finally coming to Europe. Made by California-based brand Eat Just, JUST Egg is renowned in the US for its ability to mimic the taste and texture of real chicken eggs. Instead, the brand uses mung beans to get that egg-like consistency. It offers scramble, folded, and even sous vide plant egg bites. All made from plants, no chicken required.
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+21 +1
Thousands protest Burger King’s decision to go plant-based for a month
Burger King has announced one of their restaurants will go 100% plant-based for an entire month. It didn’t take long for meat-lovers to rally outside the restaurant to show their anger toward this decision.
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+16 +1
Making Meat Affordable: Progress Since The $330,000 Lab-Grown Burger
In 2013, the world’s first lab-grown burger was served at a London news conference, and it cost $330,000 to create.
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+1 +1
Better Dairy slices into new funding for animal-free cheeses
Better Dairy is using precision fermentation to produce cheeses that are molecularly identical to traditional dairy.
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+3 +1
Better Dairy slices into new funding for animal-free cheeses
Food tech company Better Dairy is closer to getting its aged and hard cheeses into the testing phase after securing $22 million in Series A funding. The U.K.-based company, founded in 2019 by Jevan Nagarajah, is still in the R&D phase of developing animal-free cheeses using precision fermentation. We initially got to know Nagarajah and Better Dairy back in 2020 when the company raised £1.6 million in seed funding in a round led by Happiness Capital.
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+4 +1
1 in 10 Americans say they don't eat meat – a growing share of the population
About 10% of Americans over the age of 18 consider themselves vegan or vegetarian as of January 2022. That’s the main finding of an online survey we administered to 930 Americans, selected to be representative of the U.S population in terms of gender, education, age and income. The margin of error is plus or minus 2%.
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+14 +1
The new secret chicken recipe? Animal cells. Lab-grown meat is coming soon.
Until I read the release form, I wasn’t concerned that the bite of sautéed chicken breast I was about to eat had taken less than three weeks to grow from a few cells inside a laboratory tank to a thick sheet of meat.
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+12 +1
Here's How Plant-Based 'Meats' Stack Up, Nutritionally
Just because they can swap for meat in a recipe doesn't mean they have equivalent macros.
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+4 +1
Americans Will Eat 160 Million Vegan Chicken Wings During Super Bowl, New Report Estimates
More than 160 million vegan chicken wings will be eaten during Super Bowl LVI this year, according to farmed animal protection organization Compassion in World Farming. It has also estimated that more than 10 million Americans will pass on animal-based chicken wings and eat vegan wings instead.
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+12 +1
Plant-Based Meat Will Be Cheaper Than Animal Meat Sooner Than You Think
To win over consumers, vegan meat brands will need to underprice their animal-based competition. New reports show this could happen sooner than expected.
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+20 +1
Restaurants saved 700K animals with plant-based offerings last year. More options are coming in 2022.
Restaurant chains' growing use of meat alternatives saved the equivalent of\u00a0700,000 animals in 2021, according to World Animal Protection research.
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+14 +1
Path to National Launch: McDonald’s Expands Meatless McPLant to About 600 More Locations
The McPLant—McDonald’s first meatless burger made in partnership with Beyond Meat—will hit approximately 600 more locations in California and Texas next month.
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+23 +1
The Cost of Lab-Grown Chicken Dropped by More Than Half This Year
This year saw significant rises in consumer prices across all sorts of goods, one of them being food. Amid supply chain complications, labor shortages, and plant closures, meat prices shot up, in some cases to double what they’d been a year prior. Chicken was no exception, with consumers and restaurants paying up to 125 percent more than the typical baseline price.
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+15 +1
KFC to launch plant-based fried chicken made with Beyond Meat nationwide
KFC restaurants nationwide will add Beyond Meat's plant-based chicken to their menus, starting Monday for a limited time.
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+10 +1
Out with the meat, in with the plants as world’s top chefs offer vegan menus
From London to San Francisco, haute cuisine is joining the food revolution. Michelin-starred chefs explain they’re going meat-free
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+19 +1
No meat please, we’re British: now a third of us approve of vegan diet
A boom in plant-based diets means next year’s Veganuary will attract more uptake than ever
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+13 +1
McDonald’s Meatless Burger Test Is Going Well and Other Vegan Food News of the Week
It seems that every week in the world of vegan food news is more exciting than the last and this week is no exception. Fast-food chain McDonald’s is one step closer to adding its first meatless burger, the McPlant, to its menu across the United States. In the meantime, fast-food chain Amy’s Drive-Thru—which serves a fully meatless menu—is aiming to open 30 locations by 2027.
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+21 +1
7 reasons why lab-grown meat will be better
Lab-grown meat, or “clean” meat, is meat that is produced by taking a small sample of animal cells and then replicating them outside of an animal. It is set to change the world and will be on supermarket shelves and restaurant tables in the very near future.
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+20 +1
World’s largest lab-grown steak unveiled by Israeli firm
MeaTech 3D created the 4oz steak using 3D printing with real bovine cells that mature into muscle and fat
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