In this interview, News Medical-Life Sciences speaks with Gabi Saavedra, Application Specialist at Thermo Fisher Scientific, about the evolving landscape of plant-based foods, including how scientific ...

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 ...

Some plants and fungi naturally resemble meat. But scientists and entrepreneurs are going a step further to design an even meatier plant-based alternative. Sulphur shelf mushrooms—also called "chicken ...

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, ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to ...

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 ...

As protein demand rises and consumers grow choosier, Good Food Institute Founder Bruce Friedrich outlines how plant-based and cultivated meat can move beyond hype and become investable, scalable ...

People seem to always have beef with vegans — and scientists say they’ve figured out why. A new study published in the journal Food Quality and Preference found that your typical carnivore’s hatred of ...

Groundbreaking new research reveals that prioritizing plant proteins over animal fats creates a multi-pronged biological ...