On this week’s plate: Biden administration details five goals to help U.S. become a leader in bioeconomy technology; Barry Callebaut and Nestlé partner for agroforestry project in Africa; Finnish food company repurposes fish processing byproducts...

The jury is out on grass-fed beef—which has been touted as a carbon sequestration tool—and whether it can truly be carbon neutral, since grass-fed cattle are said to produce more methane over their lifetimes compared to their grain-fed counterparts.

Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman sat down with us to chat about all things fermentation, from capabilities to cost. This is the first video of a two-part series highlighting the innovative food processing...

Cultivated meat has taken the food technology scene by storm. Here, experts weigh in on where lab-grown meat came from and where it’s going.

Despite growing interest in vegan and vegetarian lifestyles, the vast majority of Americans say they eat meat, per a new report.

On this week’s plate: Plant-based food manufacturer Meati Foods forms an expert committee to study mycelium; a new collaborative report notes precision fermentation advancements in the F&B industry; CPG snack brand GoodSAM Foods wins award for...

Market data on consumer purchasing behaviors and new production introductions can help food brands stand out in the competitive plant-based category.