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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.
Clean Food Group is developing a cultured palm oil alternative that doesn’t contribute to global deforestation or the destruction of orangutan habitat.
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.
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.
Innovative vegan flank steak from Redefine Meat is now served at these restaurants across London.
Israeli startup E-FISHient is using food technology to develop a sustainable solution to the world’s most farmed fish.
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.
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.
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.
Cell-cultured seafood startup Pearlita has developed the first plant-based oyster prototype to save the oceans from overfishing.
Innovative vegan fungi protein with origins in a Yellowstone hot spring makes its fine-dining debut at Michelin-starred restaurant Le Bernardin.
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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.
Few companies have been able to create a realistic vegan hard-boiled egg, until recently.
Nature’s Fynd’s vegan fungi protein bioreactor is now in orbit to test ways to provide nourishment for space exploration.
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.
SciFi Foods is combining plant-based ingredients and cultivated meat to make better, more affordable vegan burgers.
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.
Israeli company ChickP says it has cracked the code to a perfectly frothy dairy-free cappuccino with its new barista milk made with chickpeas.
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.
Mumbai-based startup Katharos is the first to debut vegan cheddar and mozzarella blocks made with watermelon seeds.
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.
Revo Foods’ first whole-cut vegan salmon fillet, made from algae and pea protein, will be available in stores next year.
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.
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.
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.
Eclipse Foods partners with Smashburger to add six vegan milkshakes to its menus nationwide in the largest launch of its kind.