Today's Top Stories on Vegan Technology

News

Can a New Postbiotic Protein Make Babybel the Best-Tasting Vegan Cheese?

French cheese giant Bel Group—maker of popular brands Babybel, Boursin, and Laughing Cow—is working with Superbrewed to improve its dairy-free cheese with postbiotic protein.

by Anna Starostinetskaya

Technology

Will This Cultured Palm Oil Be the Solution to Saving the Orangutans?

Clean Food Group is developing a cultured palm oil alternative that doesn’t contribute to global deforestation or the destruction of orangutan habitat.

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New Research Finds Plant-Based Meat Is Healthier and More Sustainable Than Animal Meat

A new study published in Future Foods concludes that plant-based meat is healthier and more sustainable than animal meat, and, importantly, it provides an easy way for consumers to reduce animal product consumption.

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Why This Entrepreneur Went From Farming Pigs to Making Vegan Bacon

Entrepreneur Eben Bayer—whose company Ecovative transformed the plastic packaging industry—is commercializing MyBacon, vegan mushroom bacon developed to solve the world’s most pressing issue.

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You Can Now Order Vegan Flank Steak at These 5 Restaurants

Innovative vegan flank steak from Redefine Meat is now served at these restaurants across London.

News

Cultivated Seafood Startup Takes on Most Popular Farmed Fish in the World

Israeli startup E-FISHient is using food technology to develop a sustainable solution to the world’s most farmed fish.

News

Why Animal-Free Whey Is the Way Forward for Sports Nutrition

Myprotein’s launch of Whey Forward—a line of vegan protein powder made with Perfect Day’s animal-free whey—signals an emerging trend in the sports nutrition industry.

News

California Invests $5 Million In Alternative Protein Research at These 3 Universities

In addition to investing $700 million in plant-based school lunches, California is giving three universities $5 million to further their research in alternative proteins.

News

Vegan Turkey Burgers Are Having a Moment. Do You Want Yours 3D-Printed or from Trader Joe’s?

Plant-based turkey grounds from Trader Joe’s and 3D-printed turkey burgers by Israel’s SavorEat are coming to fill a void in the plant-based meat industry.

News

Vegan Oysters in Shells? This Startup Just Developed a Prototype to Save the Oceans

Cell-cultured seafood startup Pearlita has developed the first plant-based oyster prototype to save the oceans from overfishing.

News

This Vegan Fungi Protein Makes Fine-Dining Debut at NYC’s Le Bernardin

Innovative vegan fungi protein with origins in a Yellowstone hot spring makes its fine-dining debut at Michelin-starred restaurant Le Bernardin.

by Nicole Axworthy

News

Why Chipotle Invested in a $150 Million Funding Round for Vegan Steak Startup Meati

Colorado startup Meati—which creates whole-cut vegan chicken and steak from mushrooms—just raised $150 million in a funding round with help from Chipotle’s venture arm.

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How Do You Make Vegan Hard-Boiled Eggs? These Startups Have the Answer.

Few companies have been able to create a realistic vegan hard-boiled egg, until recently.

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A Vegan Fungi Protein Bioreactor Is Aboard the New SpaceX Mission

Nature’s Fynd’s vegan fungi protein bioreactor is now in orbit to test ways to provide nourishment for space exploration.

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Butterfinger Copycat, Bee-Free Honey, and More Vegan Food News of the Week

From Dream Pops’ new Butterfinger-like candy to MeliBio’s bee-free honey, we’re serving up the best in vegan food news of the week.

News

The Extraordinary Way This Startup Is Making Cultivated Meat More Affordable

SciFi Foods is combining plant-based ingredients and cultivated meat to make better, more affordable vegan burgers.

News

With California’s $700 Million for Plant-Based School Lunches, Impossible Foods Launches 2 Easy Options

With more plant-based options becoming permanent fixtures on school lunch menus, Impossible Foods is launching two new vegan items specifically designed for this space.

News

Plant-Based Meat Can Better Address Climate Change Than Electric Cars, New Report Finds

by Nicole Axworthy

News

This Cell-Cultured Milk Yogurt Proves We Don’t Need Animals to Make Dairy

by Nicole Axworthy

News

Is Chickpea Milk the Key to a Frothy Vegan Cappuccino? Here’s Why You Might Love It.

Israeli company ChickP says it has cracked the code to a perfectly frothy dairy-free cappuccino with its new barista milk made with chickpeas.

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Burger King Adds NotCo’s High-Tech Vegan Chicken to Menu in Chile

Burger King continues to grow its meatless options, this time with new plant-based chicken sandwiches and nuggets on its menus in Chile made in partnership with food-tech company NotCo.

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First Vegan Cheddar and Mozzarella Made From Watermelon Seeds Debuts in India

Mumbai-based startup Katharos is the first to debut vegan cheddar and mozzarella blocks made with watermelon seeds.

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This Precision Fermentation Startup Made Vegan Woolly Mammoth Meat. And It’s Just the Beginning.

European startup Paleo uses precision fermentation to produce bioidentical, animal-free heme proteins that recreate the taste and smell of meat, including beef, chicken, pork, and woolly mammoth—which has been extinct for 30,000 years.

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Revo Foods’ First 3D-Printed Vegan Salmon Fillets Will Launch in Stores in 2023

Revo Foods’ first whole-cut vegan salmon fillet, made from algae and pea protein, will be available in stores next year.

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With Help from a Vegan Prince, Ice Cream Brand Eclipse Raises $40 Million to Transform the Dairy Industry

Eclipse Foods raises $40 million—with participation from vegan Prince Khaled bin Alwaleed—to transform the dairy industry with its plant-based platform that makes dairy-identical ice cream without the cow.

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13 Bipartisan Lawmakers Demand FDA Set Guidelines for Animal-Free Drug Testing Methods

A group of 13 bipartisan lawmakers just sent a demand letter to the FDA, asking it to release guidelines to help drug makers meet regulatory approvals using animal-free testing methods.

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Why 10 Percent of Meat, Eggs, and Dairy Will Come from Alternative Proteins by 2035

A new report on Canada’s alternative proteins industry reveals that one in 10 servings of meat, eggs, and dairy will come from alternative proteins by 2035.