Irregular, fatty marbling gives meat a unique texture that plant-based meat (pictured above) doesn’t quite have yet. Credit: Shutterstock Plant-based meat products have evolved over the past few ...

In this interview, News Medical-Life Sciences speaks with Gabi Saavedra, Application Specialist at Thermo Fisher Scientific, about the evolving landscape of plant-based foods, including how scientific ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to ...

A collaboration between Brazilian and German researchers has led to a sunflower-based meat substitute that’s high in protein and minerals. The new ingredient, made from refined sunflower flour, ...

Researchers found that vegetarians who consumed PBMAs had a 42% increased risk of depression compared to vegetarians who refrained from PBMAs. There is mounting evidence suggesting that ultra ...

Plant-based meats have an image problem. It’s not flavor or appearance. Look-alike beef burgers, chicken-like nuggets and faux pork sausages often cook like meat — some even bleed and sizzle in the ...

As protein demand rises and consumers grow choosier, Good Food Institute Founder Bruce Friedrich outlines how plant-based and cultivated meat can move beyond hype and become investable, scalable ...

Some plants and fungi naturally resemble meat. But scientists and entrepreneurs are going a step further to design an even meatier plant-based alternative. Sulphur shelf mushrooms—also called "chicken ...

Groundbreaking new research reveals that prioritizing plant proteins over animal fats creates a multi-pronged biological ...

The plant-based industry has experienced some major ups and downs over the past decade. From its boomtime rise in the late 2010s to rumours of decline less than a decade later. But while some early ...