A protein called “Fy”—created by fermenting volcanic microbes sourced from hot springs at Yellowstone—is the base for Nature Fynd’s hot dogs, nuggets, and hamburgers, and other animal-free foods the startup is working to bring to market.
The $300 million offer didn’t impress plant-based meat-and-cheese start-up, Impossible Foods.
The vegan queso, made with cultured almond milk to help mimic a creamy dairy texture, is available at Whole Foods Markets and Sprouts nationwide.
The chain is trialing the new meaty vegan option at all of its locations in Kentucky.
Hooray Foods’ first product, a realistic bacon made to taste and sizzle like its animal-derived counterpart, is making its retail debut at 300 Whole Foods stores nationwide.
A new report predicts that the pork alternative industry will increase nearly nine-fold in the next decade, driven by growing global awareness of animal exploitation and threat of disease.
Chef Troy Gardner—known for creating the now popular vegan brisket at Dallas restaurant V-Eats—opens new TLC Vegan Kitchen where he serves comforting dishes such as Chicken Fried Impossible Steak, Texas Chili, and Buttery Cream Cake.
The startup is cutting its wholesale prices for the second time within one year in an effort to make its plant-based burgers and sausages more affordable than animal-derived meats.
The “Votenik” campaign will give out complimentary Slutty Vegan menu items to voters in Washington DC, New York, Philadelphia, and more.
The British government is slated to prohibit the captivity of elephants in zoos and safaris under the broader Kept Animals Bill set to be passed this year.
Grass Fed in Rochester, NY is serving up slabs of bacon and piles of pastrami as a kosher-certified vegan butchery.
New York City chef David Chang tries a vegan burger by Impossible Foods and is convinced the future of food lies in plants.