Skip to main content
Main navigation
Home
Plant-Based
Cultivated
Fermentation
Blended
Search
Fermentation
More than one way to slice a pie
The 'S' word (no, not that one)
An oasis in the funding desert
Editor’s blog: Fatigued but intrigued in Anaheim
Reflections on alt-meat Asia
By the numbers: A bumpy February for plant-based alt-meats
Global alt-meat market is anything but monolithic
Debate club
Q: When is a unicorn not a unicorn?
Editor’s choice: Maslow is misunderstood
January saw cold start for alt-meat at retail
Pagination
Page 1
Next page
››
News
Scientists demonstrate continuous fermentation
Missouri labeling law prevails, again
Quorn launches new SKUs, packaging
AQUA Cultured Foods, Ginkgo Bioworks partner on alt-seafood
Wanted: Proposals for GFI's 2024 Research Grants Program
The Protein Brewery receives regulatory approval in Singapore
Scientists make mold mimic meat
News briefs: Mush Foods, Rebellyous Foods, Slutty Vegan, S-Ventures
FoodHack, Givaudan launch FoodTech World Cup
Alt-meat celebrated with FABIs
More News
Subscribe Now
Don’t miss Alt-Meat’s daily newsletters! Subscribe here:
User account menu
Log in
Podcasts
Sponsored Content
Digital Magazine
Advertise with Alt-Meat