TEL HAI, ISRAEL — Marine ingredient startup Yemoja, Ltd. is developing a red microalgae for medium-rare plant-based burgers and steaks. Branded Ounje, the formulation mimics the red juices of ...

"And I was like, 'You know, this would make an amazing Bloody Mary garnish.' It just had great flavor." But there was a problem: Only the bottom of the meat stick was soaking up the spicy tomato ...

But Spence isn’t so convinced with the bloody vegan burger trend ... But introducing food that replicates the look, taste, texture and smell of meat into the vegan food market risks bringing ...

There are names you’ve heard of (giants that have pushed their products into every major grocery store chain and a growing number of fast-food restaurants) along with many newbies. Come ...

They have the same fibrous texture, sizzle on the grill ... according to estimates in the Sustainalytics report. Beyond Meat’s burgers — made with peas, coconut oil and beet juice (for the blood ...

They have the same fibrous texture, sizzle on the grill ... In the US, the transition is well underway. Beyond Meat’s burgers — made with peas, coconut oil and beet juice (for the blood effect) — have ...

The size and shape of the protein fibers influence the texture of the meat. The amount and identity of natural lipids – fats and oils – found within a specific muscle tissue can influence the ...

Interestingly, these microfibers act like artificial blood vessels to supply growing ... enables the production of structured meat with improved texture and flavor, potentially accelerating ...

While it’s hard to imagine a bloody food being appealing, a rare steak is often thought to have more flavour, a better texture, and according to some foodies, it’s actually better for you.