The pioneering US health reformer and breakfast cereal inventor introduced plant-based meat substitutes to the public.
Articles on Plant-based meat
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But with a little preparation, you can make your next summer barbecue or picnic memorable for all the right reasons.
Whether your holiday table has turkey or Tofurky this year, you’re consuming a combination of proteins, fats and water.
On July 4, 1891, Oklahoman farmer Oscar Weber Bilby served his neighbors the very first hamburgers on buns.
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.
When we look at the study itself, it seems the media coverage has focused on a tiny aspect of the research, and is misleading.
When diners were asked why they don’t order plant-based meat dishes, it turns out they have many different reasons.
You might be surprised how salty or fatty some plant-based foods are. Not so healthy now, are they?
US study shows environmental messages can put conservative consumers off trying and buying plant-based products.
Most of us can agree new meat alternatives taste great, but are they a healthier alternative to meat?
Plentiful meat substitutes might be making plant-based diets more popular.
Many men see meat as a core part of their identity. That could pose a stumbling block for the newly popular plant-based meat sector.
As new year’s resolutions start pouring in, you may want to reconsider a plant-based diet if your motivation is health.
Plus, new research from Indonesia on the relationship between cigarette advertising near schools and children smoking.
Many plant-based products contain similar ingredients to ultra-processed foods.
Appearance, texture and flavour are the three main challenges food scientists face when developing a convincing plant-based meat.
New research shows that consumers are more likely to choose a plant-based meat option if they’re informed of their social benefits – or the environmental costs of beef consumption.
Who gets to decide what we call the things we eat? Increasingly, wealthy plant-based food moguls.
Awareness is increasing about foods like lab-grown meat, insects and seaweed. These foods may help address environmental challenges, but it’s important to be aware of both the costs and benefits.
Plant-based meats are disrupting the food market and some companies.
Top contributors
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Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology
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Post-doctoral research fellow at the Deakin Institute for Physical Activity and Nutrition, Deakin University
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Associate Professor, Institute for Physical Activity and Nutrition, Deakin University
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Dosen Program Studi Kesehatan Masyarakat Fakultas Kesehatan, Universitas Dian Nuswantoro
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Director of the Arrell Food Institute and Professor in the Dept. of Geography, Environment and Geomatics, University of Guelph
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Lecturer in Marketing, University of Edinburgh
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Professor of Sustainability, Curtin University
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Assistant Professor of Agricultural Economics, Oklahoma State University
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PhD Candidate, Geography, University of Guelph
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PhD Candidate, Geography, Environment & Geomatics, University of Guelph
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Research Professor in Tourism, School of Business, The University of Queensland
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Doctorant en Science des Aliments, Université Laval
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Professor of Agribusiness, Oklahoma State University
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Marriott Professor of Lodging Management, Penn State
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Associate Professor, Institute for Statistics and Mathematics, Vienna University of Economics and Business