Switzerland’s leading meat processor Bell Food Group co-led the most recent capital funding round for Mosa Meat, a pioneering clean-meat company that plans to debut its first slaughter-free product by 2021.
The Oregon-based plant-based burger chain adds an Austin location to its rapidly expanding empire.
The bean brine (and formidable vegan egg-white substitute) was the topic of a hard-to-answer question on the popular game show.
Vegan diner Heart Beet Kitchen opens in New Jersey, adding another fully plant-based option to the state’s 600 diners.
Rabiot the octopus was caught, exploited to “predict” World Cup outcomes for Japan, and then killed for food.
The coworking startup is making strides toward fostering a vegetarian work environment.
The plant-based patty is the first veggie burger on the menu at select Applebee’s in New York City.
Toronto’s all-vegan neighborhood now includes two diners, a brewery, an apparel shop, and a charming European bakery serving traditional Danish pastries.
President Doug Bouton revealed that the ice cream brand’s non-dairy pints are the No 1. requested item by Canadian consumers—who can now purchase four flavors at stores nationwide.
Blackstreet Bakery aims to inspire POC to pursue vegan baking in Portland.
NYC’s Hummus and Pita Co.—the eatery that brought the world vegan hummus milkshakes—will add four hummus-based ice cream flavors to its menu in celebration of National Ice Cream Day this Sunday.
San Diego’s Plant Power Fast Food—home of the “Big Zac” copycat of McDonald’s Big—will expand to Long Beach in November.