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fake meat

Study Shows Americans Will Switch to Plant-Based Burgers if They’re Cheap Enough

Researcher Alejandro Marangoni demonstrates the stretchy properties of his team’s plant-based cheese analog.

Scientists Crack Code for Better Vegan Cheese

Plant-based drinks in the lab

Processing Strips Key Nutrients from Plant-Based Milk Alternatives, Study Shows

Is it possible to close the texture gap between plant-based meat and animal meat? Ellen Kuhl and her lab are trying. From left: Skyler St. Pierre, Marc Levenston, Ellen Kuhl, Reese Dunne, Ethan Darwin, Valerie Perez Medina, and Divya Adil pose with the meat and plant-based meat they analyzed.

Bridging the Texture Gap: AI and Engineering Drive Plant-Based Meat Innovation

wheat in a field

Our food system is broken and we only have 60 harvests left, researchers warn

“A hearty debate” concludes plant-based meat alternatives are healthier for your heart than meat

meat collage

Food: Greater gender equality associated with men eating meat more frequently than women

Cyanobacteria with protein fibres seen through a microscope. The protein fibres are marked 'F'.

Scientists use blue-green algae as a surrogate mother for “meat-like” proteins

a nighttime pollinator, like a moth, holding its nose at the stinky fumes coming off near some wildflowers

Nighttime Pollution Threatens Pollinators

The fossil that was originally interpreted to be a plant, but researchers have now discovered is the inside of the shell of a baby turtle.

It turns out, this fossil plant is really a fossil baby turtle

Woman eat chocolate

Pregnant women are missing vital nutrients needed for them and their babies

After only eight hours of incubation, the result was a firm "cheese-like gel" reminiscent of a fresh soft white cheese. Photo: Department of Food Science

Ancient technology turns plant-based cheese into ‘something we want to eat’

Added by Marleena Jones Auditor Kary Nieuwenhuis Copyright © 2023 National Pork Board Des Moines Iowa USA

Greater metabolic response to animal versus plant proteins in young and older adults

Plant proteins start off as clumpy and poorly hydrated. Water is added and they are heated. The proteins change shape and trap water around themselves, creating a gel. That gel is broken up into a plant protein microgel, with plant protein particles surrounded by water.

Making plant-based meat alternatives more palatable

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