Denmark's Matr Foods has received €20M in debt funding from the EU's European Investment Bank to open a large-scale mycelium ...

First-of-its-kind research shows how "ecoacoustics" can help scientists monitor the health of soils — using underground ...

To address concerns about plant-based meat textures, Schouten has introduced a chicken schnitzel made from its NewTexture ...

Two in five Australians are reducing meat or don't eat it, with health the main driver – but taste remains a key barrier for ...

In a global climate change poll, 60% of consumers said they'd support government policies encouraging meat reduction to lower ...

When did the climate crisis really start? A new book argues that climate change rose from imperialism and capitalism.

Researchers at UC Berkeley are betting on fermentation and fungi strain Neurospora intermedia to turn food waste % into haute ...

Spain's Novameat has raised $19M in Series A funding to expand its whole-cut plant-based meat range, starting with a revamped ...

In our weekly column, Quick Bites, we round up the latest developments in the alt-protein and sustainable food industry.

Denmark's 21st.Bio has secured self-determined GRAS status for its precision-fermented whey protein in the US.

Germany's Formo has closed a $61M Series B fundraise and launched animal-free fermented cheeses made from koji protein in ...

Backed by the Thai government, Sangtuptim Inter Co. has developed a plant-based pork alternative from coconut water.