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Tanya Flink and Rachel Krantz
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.
Startup New Culture has found a way to create animal-free casein using a precision fermentation process that gives its dairy-identical vegan mozzarella the traditional color, melt, and stretch.
Music legend and entrepreneur Jay-Z is now backing startup SIMULATE, which recently raised $50 million to make next-level plant-based chicken nuggets and patties.
Developed by biodesign startup Geltor, PrimaColl collagen is made using functional proteins and microbial fermentation instead of animal bones, skin, and cartilage.
Made by UK brand Squeaky Bean, the vegan ready-to-eat scotch eggs are made with The No-Egg Egg that is wrapped in vegan sausage and coated in breadcrumbs.
The vegan chicken nuggets are now available in retailers such as Loblaws, Sobeys, Whole Foods, and Maxi.
Researchers at the University of Copenhagen are working to invent a completely new category of vegan protein, involving fermenting whole plants like oats and peas.
After publishing an open letter, Lightlife Foods faces criticism from Beyond Meat, Impossible Foods, and consumers.
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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.