Expanding our ingredient repertoire to build the good food future
MJ KinneyCellular agriculture, recombinant proteins, and other species like fungi can all help build an animal-free future.
Trends in alt protein
Before the Butcher acquisition signals plant-based meat’s growing prominence
Julia JohnThe owners of Jensen Meat Company have acquired plant-based meat manufacturer Before the Butcher.
Why plant-based meat will ultimately be less expensive than conventional meat
Liz Specht, Ph.D.Right now, plant-based meat commands a premium in most restaurants and grocery stores. That's going to change.
Big Meat is giving plant protein a go
Mary AllenPerdue, Tyson, Hormel, and Nestle are responding to consumer demand for plant protein.
Jackfruit makes a mean plant-based meat
Sophie TroykaOne of the biggest challenges for plant-based meat is creating the sinewy texture of meats like pulled pork. Jackfruit offers a simple solution.
Tempeh is newly credited in child nutrition programs
Mary AllenSchool lunches and child care lunches and suppers must include meat or meat alternates — and now tempeh is a viable option for them.
What truly sustainable seafood requires
Julia JohnWe must adopt a vastly more resource-efficient supply chain. Fortunately, we know how!
Discovering China’s role in growing the global plant-based industry
Elaine SiuGFI SciTech director David Welch and GFI Asia Pacific managing director Elaine Siu visited some of China's largest plant protein processing facilities to learn about the country's place in the global plant-based supply chain.
We’re moving toward the protein department of the future
Caroline BushnellGrocery stores are re-imagining the meat department. Shelving all center-of-the-plate proteins—whether from plants or animals—in the same place is a savvy move.
Singapore invests in cell-based meat
Mary AllenSingapore's S$144 million food R&D program includes research for cell-based meat.
