or lunch slices. Thanks to companies like Impossible and Beyond Meat, the plant-based meat sector has gone supernova. But ...

A life cycle assessment of plant-based meat finds meat-free alternatives have an 89 percent lower environmental impact than ...

Stanford engineers use machine learning to perfect plant-based meat textures, paving the way for a tastier, sustainable ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, ...

Cutting back on animal protein in our diets can save on resources and greenhouse gas emissions. But convincing meat-loving ...

Despite improvements in flavor for plant-based meat products, there are still lots of challenges to getting fake meats to mimic their real counterparts. One tough one is textural: instilling a ...

A research team at Stanford is unraveling the role that texture plays in how we experience taste and the foods we eat. Their ...

Alex Crisp host of Future of Foods Interviews hears from Eshchar Ben-Shitrit, co-founder of Redefine Meat, a pioneering ...

AI and mechanical testing to improve plant-based meat textures, reducing environmental impact and appealing to meat lovers.

By , Nov. 19, 2024 A long, yellowish, rectangular strand that resembles fresh pasta comes out of the cooling dye. It’s thick in width, and it’s flat with a smooth, rubber touch. At first taste, fresh ...