A new study suggests that plant-based meat analogues are more attractive to consumers when they’re cheaper than conventional options – taste may not matter as much. Americans prefer beef, falafel and ...

but not if they have been made into plant-based meat analogues, or substitute meat. An eight-week study by researchers here, involving 82 volunteers, found that plant-based meat analogue diets did ...

Big restaurant brands continue to make headlines with products featuring prominent plant-based meat analogues, but experiments with whole vegetables and old-school patties hint that the industry’s ...

While meat and dairy analogues hold promise in addressing health and environmental concerns, their adoption warrants thoughtful consideration. This article outlines key action points, stemming from ...

Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well ...

Plant-based meat analogues are showing stagnating sales, suggesting fundamental problems for the category, according to data from IRI. Plant-based meat analogues are showing stagnating sales, ...

A meat analogue (Also called meat substitute or mock meat) is a food product that approximates the aesthetic qualities and/or chemical characteristics of certain types of meat. Some meat analogues ...

Its process of using fermentation to create a unique protein can make analogs with a more meat-like profile. "You get the flavor, the texture, the same taste profile as real chicken, and that for ...