A new generation of artisans has put paneer, a staple of dining in the subcontinent, in the spotlight at grocery stores and restaurants across the U.S.
Larissa ZimberoffFreelance Reporter
The pandemic turbocharged interest in substitutes that taste like sugar while being healthier. But medical experts are sounding a note of caution.
AeroFarms’s attempt to go public is the latest test of an industry waiting for a major success.
Plant-based producers are attracting notable funding for a market not yet taken over by Impossible Foods and Beyond Meat.
Regenerative farming is fast becoming the higher standard for consumers seeking to protect their health and the planet.
Companies are desperate for ways to sanitize offices, factories and stores. But surfaces are one thing—air is another.
At Dandelion Chocolate, the faceted chips are designed for maximum texture.
Sales of the soybean product jumped as U.S. consumers navigated poorly stocked meat aisles. Producers hope they’ll stick around.
Eat Just, formerly known as Hampton Creek, has outlasted its scandals and is betting now’s the time to expand in Asia with its mung bean product.
Empty supermarket aisles and a growing awareness of industrial meat’s connection to outbreaks are boosting food tech firms.
The housebound are desperately clicking for that elusive FreshDirect or Kroger time slot. These companies want to take your order instead.
The coronavirus pandemic forces small farmers to rely on the internet and consumers to make up for lost restaurant sales.
Che Fico in San Francisco is feeding 700 people a day with the help of some deep-pocketed supporters, a model that’s being copied by others.
Warm and buttery, Parker House rolls have muscled onto top restaurant tables, despite being the whitest of white bread.
Beeflow claims its custom food supercharges pollination.
Consumers spend billions of dollars on protein derived from dairy. What if they could get it without using cows?
Once banned, the delicacy is slated to make its way back to mother-of-pearl spoons in New York this fall.
Upstart companies are looking for ways to throw off the yolk and make palatable egg protein.