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While Impossible Foods continues to focus wholly on replacing existing food animals with plant-based alternatives, CEO Pat Brown says that the animals humans eat are a “historical artifact” and are limited to those they were capable of domesticating.
To date, the company has raised nearly $1.3 billion in capital to fund its mission of taking animals out of the food system by 2035.
The company CEO Pat Brown reveals that the bacon will be released once Impossible Foods makes it taste so good that even a “hardcore bacon worshiper thinks it’s awesomely delicious.”
Researchers in Denmark are developing a method to make grass protein digestible for humans, without going through cows first.
Motif FoodWorks will explore novel technologies to create plant-based fats as the building blocks for better vegan meat and cheese.
Vegan egg-white replacer YUMGO Blanc was developed specifically to create classic French desserts such as macarons, meringues, mousses, and financiers.
Plant-based startup DAIZ—which aims to become “the fourth meat,” alongside beef, chicken, and pork—will open one of the largest plant-based meat factories in Japan.
The oat milk company partners with Swedish transport technology company Einride to reduce its carbon footprint by 87 percent by using all-electric commercial vehicles.
Silicon Valley startup Perfect Day partners with artisan shop Smitten Ice Cream to launch N’Ice Cream in four vegan flavors: Brown Sugar Chocolate, Fresh Strawberry, Coconut Pecan, and Root Beer Float.
Amid disruptions in the animal agriculture industry due to COVID-19, manufacturing company Growthwell Group aims to create a secure food system with innovative plant-based meat, seafood, and dairy products.
“It’s always been the most important country for our mission,” Impossible Foods CEO Pat Brown says about China, which consumes 28 percent of the world’s meat.
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Seattle-based Rebellyous Foods will use the funding to advance its equipment manufacturing, making cheaper, more abundant vegan meat with the urgent goal of wiping out disease-ridden factory farms.
From the director of animal-rights film The Ghosts in Our Machine, the new documentary spotlight the burgeoning cellular agriculture industry with a focus on Silicon Valley company Memphis Meats.
After five years in development, California-startup Clara Foods is getting ready to debut its vegan egg ingredients, which will replace animal-derived eggs in protein drinks, supplements, and, eventually, baked goods.
Nonprofit Good Food Institute’s competitive research grant is supporting 21 researchers in nine countries working to advance the plant-based and cell-based meat industries.
Scientists prepare for the future—as only plant-based foods can be grown in space—by watching the popular vegan documentary.
Food technology startup Fazenda Futuro’s vegan Future Sausage is encased in a seaweed-based “skin” that sizzles like its animal-based counterpart.