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Biodesign startup Geltor is working to create animal-free ingredient solutions across the cosmetic, food, and nutrition industries to help manufacturers create sustainable, cruelty-free consumer products.
Brave Robot uses a new animal-free whey protein instead of cashews or coconut to create a dairy-identical vegan ice cream in flavors such as Blueberry Pie, Raspberry White Truffle, and Hazelnut Chocolate Fudge.
From vegan cheese starter kits to smoothie-making blenders, make this year’s at-home Father’s Day one to remember.
From romantic comedies to reality shows, here are the must-watch shows your fellow veg-heads are currently obsessed with.
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.
In light of the ongoing COVID-19 pandemic, new group Progressive Non-Animal Research Society is seeking to remove animals as research subjects in the biomedical field.
California-based Mission Barn is looking for 50 to 100 people to be among the first to try cell-based bacon.
The chain partners with a bioprinting company in Russia to develop cell-based chicken nuggets set to be tested in Moscow this fall.
“My first impression was this was real wagyu beef,” said California Roll inventor Chef Hidekazu Tojo of the new vegan “Waygu” teriyaki strips.
Tech-driven vegan brand Simulate plans its aggressive expansion after selling one million pounds of NUGGS, vegan nuggets marketed as “the Tesla of chicken.”
Silicon Valley startup Perfect Day is creating a new “flora-based” industry where dairy-identical products such as milk, cheese, and ice cream can be made without exploiting animals or harming the environment.
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.
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Edge Innovations hope to reinvent the marine entertainment industry by providing life-like robotic dolphins that mimic the look, feel, and actions of real animals.
Boulder-based SALT Bistro has been serving Meati Foods’ vegan products as part of a bánh mì sandwich for weeks to test customer satisfaction with the fungi-based meats.
San Diego startup BlueNalu is moving into a 38,000-square-foot facility to develop mahi mahi, red snapper, tuna, and yellowtail without ever slaughtering a fish.
The Plant-Based Food Innovation Contest aims to support university student teams who come up with successful vegan product ideas in the pre-packaged foods, main course recipes, and animal-free ingredients categories.
Innovative startup Zhenmeat is crafting vegan meats specifically for Chinese palates with products such as konjac-based crayfish and fried pork tenderloin made for hot pot restaurants.
After creating a successful vegetarian meat brand, Jaap Korteweg and Niko Koffeman shift their focus to converting grass into dairy-identical ingredients but without the cow.