Explore the fascinating world of meat alternatives as we compare plant-based and fungi-based meat substitutes. Learn how scientists use innovative food technology to tackle texture, flavor, and ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

People who don’t eat meat may be less likely than meat eaters to reach the age of 100, according to a recent study. But ...

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 from the Institute of Food Technology (ITAL) and the University of Campinas (UNICAMP), both in the state of São Paulo, Brazil, in collaboration with scientists from the Fraunhofer IVV ...

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 ...

Alternative proteins have grown increasingly popular over the last decade as consumers look for options that fit vegetarian, vegan, or even ‘flexitarian’ diets as part of a larger shift toward ...

With consumer skepticism around ingredient transparency, faltering retail momentum and backlash from the meat industry, the company finds itself at a crossroads – one it is determined to navigate with ...

UW’s Plant Futures RSO works to expand education around sustainability to promote plant-centric food systems that can be ...