Alternative Meat

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Shake Shack used AI to help it launch a new line of plant-based burgers rolling out this week.
Environment

Shake Shack launches nationwide rollout of veggie burgers and shakes

By
May 3, 2023
U.S. moves closer to green-lighting lab-grown chicken in stores
Retail

U.S. moves closer to green-lighting lab-grown chicken in stores

By
March 22, 2023
Cultured meat at an Israeli restaurant
Commentary

‘Cultured’ meat could help solve the climate crisis. Here’s what it will take to move it from the lab to the dinner table

By François Candelon, Maxime Courtaux and Vinit Patel
October 7, 2022
KFC
Retail

Beyond Meat shares surge 4% as KFC nears launch of plant-based chicken

By Leslie Patton, Catherine Larkin and Bloomberg
January 5, 2022
Can lab-based meat be vegan?
Conferences

Can lab-based meat be vegan?

By
December 1, 2021
Can mushrooms taste like real meat? One startup says it’s possible
Retail

Can mushrooms taste like real meat? One startup says it’s possible

By Jennah Haque and Bloomberg
August 22, 2021
Biting into Silicon Valley’s fervor for building a better burger
Tech

Biting into Silicon Valley’s fervor for building a better burger

By
May 28, 2021
A blackboard showing cuts of pork outlined on the body of a pig.
Tech

Company on a quest for ‘kosher bacon’ raises $24 million for its lab-grown fat

By
April 7, 2021
Will the future of meat be animal, vegetable, or lab-born?
Retail

Will the future of meat be animal, vegetable, or lab-born?

By
March 18, 2020
Dr. Patrick Brown, founder and CEO of Impossible Foods, the California plant-based meat company, unveils Impossible Pork and Impossible Sausage during a news conference before the CES tech show Monday, Jan. 6, 2020, in Las Vegas. Dr. Brown is also a professor emeritus in Stanford University's Biochemistry Department at the School of Medicine. (AP Photo/Ross D. Franklin)
Tech

Impossible Foods Unveils the Other Fake Meat

By Dee-Ann Durbin and The Associated Press
January 7, 2020
The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile (Photo by Fernando Lavoz/NurPhoto via Getty Images)
International

Plant-Based Burgers May Be on the Rise, But Meat Consumption Is Higher Than Ever

By
October 18, 2019
A dish of spaghetti Bolognese made with plant-based omnipork is arranged for a photograph at the Kind Kitchen restaurant, operated by Green Monday, in Hong Kong, China, on Thursday, June 20, 2019. After its success distributing Beyond Meat Inc.'s mock beef patties in Asia, start-up Green Monday has a new food challenge: convince Chinese consumers to try its lab-grown meatless pork. Photographer: Paul Yeung/Bloomberg via Getty Images
International

Plant-Based Meats Have Huge Potential in China, But Beijing Wants a Homegrown Champion

By
October 5, 2019
Impossible Burger FDA
Retail

Impossible Foods Moves Closer to Selling its Faux Meat in Groceries

By Deena Shanker and Bloomberg
July 31, 2019
Raised & Rooted Nuggets Made with Plants Packaging
Finance

Tyson Is the Latest Player to Enter the Hot Plant-Based Meat Market

By Dee-Ann Durbin and The Associated Press
June 13, 2019

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