Plant-based manufacturers and ingredient suppliers are investing heavily in crop development and fractionation as well as technical and mechanical innovations to improve the taste, texture, nutrition and cost of their products in an effort to woo more consumers and drive-up sales and volume, according to the Good Food Institute.
** Click here to read the full-text **
Animal-Free Life Veganism is in vogue. Fashion house Hermès now offers luxury handbags made from a type of fungus rather than leather, while a long list of automakers including Porsche offers vegan automobile...
Spiritual Activist and Total Liberation Advocate, Gwenna Hunter, is an inspirational force to be reckoned with. When a supernatural experience of embodying a cow in her entirety jolted Gwenna with a personal reckoning that...
ByKrystle Morrison For both animal products and alternative proteins, taste and value are key, according to a new “Innovations in Alternative Proteins” report from the International Food Information Council (IFIC). For the report, IFIC...
Alt protein accelerator program the ProVeg Incubator has announced its latest cohort, which includes a Ukrainian startup for the first time ever. The startup, GoGreen, is developing plant-based steaks, burger cutlets, and cheeses. Albrecht...
