Explore the fascinating world of meat alternatives as we compare plant-based and fungi-based meat substitutes. Learn how scientists use innovative food technology to tackle texture, flavor, and ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

A collaboration between Brazilian and German researchers has led to a sunflower-based meat substitute that’s high in protein and minerals. The new ingredient, made from refined sunflower flour, ...

Researchers from the Institute of Food Technology (ITAL) and the University of Campinas (UNICAMP), both in the state of São Paulo, Brazil, in collaboration with scientists from the Fraunhofer IVV ...

Plant-based meats have an image problem. It’s not flavor or appearance. Look-alike beef burgers, chicken-like nuggets and faux pork sausages often cook like meat — some even bleed and sizzle in the ...

What ever happened to the promise of plant-based meat? About a decade ago, some were predicting that meat-eating would go out of fashion right now, as meat derived from plants took the place of animal ...

Alternative proteins have grown increasingly popular over the last decade as consumers look for options that fit vegetarian, vegan, or even ‘flexitarian’ diets as part of a larger shift toward ...

UW’s Plant Futures RSO works to expand education around sustainability to promote plant-centric food systems that can be ...