At first glance, duckweed may seem innocuous and even a little too common to be of any interest. But it’s an excellent source of protein.
Articles on Impossible burger
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Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
Confused about whether meat is good or bad for you? You’re not alone. Various studies, some of which were funded by the meat industry, have added to the confusion. A noted expert sorts it out.
Americans eat more meat on average than citizens of any other nation, but new survey findings show that plant-based meat products are winning fans across the US.
The Impossible Burger contains an ingredient made by genetically modified yeast. So is this new veggie burger organic? Vegan? A GM product?
Top contributors
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Director of AgBioResearch and Assistant Vice President of Research and Innovation, Michigan State University
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Associate Research Scientist, Michigan State University
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Professeur en sciences et technologies des aliments, Université Laval
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Doctorant en Science des Aliments, Université Laval
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Dean of Friedman School of Nutrition Science and Policy, Tufts University
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Professor Emeritus of Biochemistry, University at Buffalo