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Fermentation

End of the runway

Thomas Jonas, CEO and co-founder of Nature's Fynd, on the plant floor

Alt-meat: the final frontier (Updated)

Graphic illustration of Lisa Keefe, reading: Business for Good Podcast

Editor's Choice: 'Meat' the meat industry’s journalist

Beef fat created with Melt&Marble's precision fermentation process

Melt&Marble and the importance of alt-fats

Photo of Wiley senior counsel Bob Hibbert

Beltway update: A conversation with Bob Hibbert

Sandwich made with Sophie's Kitchen toona

GFI releases State of the Industry reports; reports rapid growth

Display of plant-based meat in a supermarket

Alt-meat as climate change superhero: That cape may not fit

CRB's Tony Moses

Build it and they will come: CRB's Tony Moses on alt-meat facilities planning

Photo of the Taipei skyline

Spotlight on Taiwan

Stanford University's main quad

Alt Protein Project looks to double its reach

The Better Meat Co.'s Rhiza fermented protein product

ADM puts alt-protein trends under the microscope

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News

Label bans unnecessary: German consumers

News briefs: Beyond Meat, Heura, Revo Foods

Solar Foods takes step toward Int’l. Space Station

Can AI improve alt-meat?

Distribution briefs: Beyond Meat, MyForest Foods

Dutch government cracks down on plant-based labels

Abu Dhabi launches regulatory initiative

Alt-meat company lands sizable investment for growth

Maia Farms feeds vulnerable communities

Comings and goings: Summ Ingredients, Vegan Food Group, Volare

More News

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