Is a plant-based diet actually healthier than eating meat? We spoke with a physician who explained why the answer is more ...

Hundreds of doctors and nutrition researchers have called for a return to science-based recommendations in US dietary guidelines ...

A closer look at a recent study reveals that vegans have significantly lower inflammatory markers than vegetarians and meat eaters ...

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 ...

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 ...

This Collection supports and amplifies research related to SDG 2, SDG 3 and SDG 12. Plant-based meat and meat products encompass food products engineered to replicate or serve as substitutes for ...

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, ...

There’s a movement in the world of science to find alternatives to meat and dairy products that don’t involve killing animals. Two avenues for this are by using animal cells in a lab, or going ...

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 ...

People seem to always have beef with vegans — and scientists say they’ve figured out why. A new study published in the journal Food Quality and Preference found that your typical carnivore’s hatred of ...

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 ...

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 ...