The Technical University of Denmark has identified a strain of lactic acid bacteria that can be used to ferment camel milk safely.
The meat and plant-based protein industries do not have to be opponents. Rather, each can learn lessons from the other to help reduce companies’ carbon footprint and develop healthier products.
Through low-tech solutions and natural processes, food companies like Lightlife are developing plant-based proteins that are good for consumers and the planet.
A new study finds that just one week of organic eating can reduce pesticide levels in the body by an average of 60 percent.
Plant-based product sales are on the rise as consumers think more critically about the foods they eat and their role in the food system.
On “Food Talk with Dani Nierenberg” Dan Curtin of Greenleaf Foods and Lightlife Foods discusses the growing demand for healthy plant-based products, the importance of consumer choice, and what it means to be a sustainable business.
A new review from the Johns Hopkins Center for a Livable Future compares plant-based substitutes and cell-based meats to farmed meat.