The Technical University of Denmark has identified a strain of lactic acid bacteria that can be used to ferment camel milk safely.
Collard Week Showcased the Varieties and History of Collards
The history, cultivation, and culinary possibilities collard greens took center stage for an entire week during Collard Week.
Bridging the Gap Between the Plant-Based Protein and Meat Industries
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.
Innovating for the Future of Plant-Based Protein
Through low-tech solutions and natural processes, food companies like Lightlife are developing plant-based proteins that are good for consumers and the planet.
Most Americans Have Roundup in Their Bodies. Researchers Say One Week of Eating Organic Can Help.
A new study finds that just one week of organic eating can reduce pesticide levels in the body by an average of 60 percent.
Has COVID-19 Led to a Plant-Forward Revolution?
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.
Not All Plant-Based Proteins Are Created Equal
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.
10 Myths About Plant-Forward Eating
Learn the truth behind these 10 myths about plant-forward eating.
Meat Alternatives Warrant More Research, Says Johns Hopkins Study
A new review from the Johns Hopkins Center for a Livable Future compares plant-based substitutes and cell-based meats to farmed meat.
The Pandemic Almost Killed My Restaurants. The Climate Crisis Will Be Worse.
The climate crisis threatens restaurants and the livelihood of workers. The time is now to reconsider our diets and the impact that consumers’ eating habits have on the planet.
