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After a thorough approval process, Singapore will allow the sale of chicken bites made with Eat Just’s cultured meat, setting a precedent for other countries to “divorce meat production from industrial animal agriculture,” according to Good Food Institute Executive Director Bruce Friedrich.
Urban Cowboy’s mushroom-based jerky is made with the help of artificial intelligence to replicate the meaty texture of old-fashioned beef jerky.
The Not Company uses artificial intelligence to create vegan approximations of animal-derived foods, including its “NotMilk”—the first of its products to hit US shelves.
By switching to plastic-free Apeel English cucumbers—which feature a plant-based, life-extending “peel”—the major retailer is eliminating the equivalent of 85 million plastic straws.
After publishing an open letter, Lightlife Foods faces criticism from Beyond Meat, Impossible Foods, and consumers.
Singaporeans can now order Katsu Chicken Curry, Chicken & Rice, and Chicken Caesar Salad made with Eat Just’s innovative cell-based chicken through delivery app Foodpanda.
A thousand miles from the nearest ocean, new startup Cultured Decadence is growing lobster meat with a mission to change the way seafood is produced.
Innovative peanut-based vegan chicken made by local startup Haofood is now being used by five Shanghai restaurants to reimagine dishes such as chicken satay, kung pao chicken, and chicken curry rice.
New York startup Atlast creates MyBacon from mycelium, the fast-growing root systems of mushrooms that mimic the fibrous qualities of animal muscle tissue.
Companies creating alternatives to traditional meat, cheese, and eggs pulled in $3.1 billion in 2020—which is three times more than they raised in 2019.
By the end of the year, high-end fashion brand Hermès will launch the first commercial product featuring Sylvania—a vegan leather made from mushroom root systems.
The pre-formed patties are the second retail product launch of plant-based meat maker Impossible Foods.
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Aquaman Jason Momoa is saving the planet with biodegradable vegan sneakers made with algae.
Vienna’s Revo Foods is unveiling its 3D-printed smoked salmon, called “Salmon With Attitude,” on March 6.
The key ingredient in Nature’s Fynd vegan breakfast patties and cream cheese has origins in Yellowstone National Park.
Israel’s Redefine Meat will use the $29 million raised in funding to commercialize its innovative vegan meat.
Chef Matthew Kenney’s new ice cream flavor—made in collaboration with San Francisco food technology startup Eclipse Foods—features a creamy pistachio base that is layered with vegan ricotta cheese and dotted with cherries.
Food technology startup Aleph Farms has created a juicy ribeye steak that rivals meat cuts found at butcher shops but without the need to slaughter an animal.