As cultivated meat companies push beyond proof-of-concept and toward commercialization, some of the sector’s most stubborn challenges – cost, scalability, texture and production – are being addressed ...

One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new ...

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Plant-based manufacturers and ingredient suppliers are investing heavily in crop development and fractionation as well as technical and mechanical innovations to improve the taste, texture, nutrition ...

Worldwide, consumers are increasingly including plant-based products in their diets, often for reasons of health, animal welfare or sustainability. However, expectations of plant-based alternatives ...

Imagine if our bodies could grow new organs throughout our entire lives. Plants do this constantly, thanks to tiny, powerful reservoirs of stem cells. But how do these cells know when to divide, and ...

Plant cells are surrounded by an intricately structured protective coat called the cell wall. It’s built of cellulose microfibrils intertwined with polysaccharides like hemicellulose or pectin. We ...