Conversations about sustainability are no longer enough. As it becomes all but certain that global heating will increase beyond the 1.5°C of the Paris Agreement, the effects of climate change are already a reality for many communities worldwide. People are not only sensing the urgency of the matter but are re...

Farming animals for cheap meat has proven an incubator for pandemics. With the effects of COVID-19 still at the forefront of people’s minds, how can we drastically curtail the chances of another outbreak, all the while feeding a growing population with diversifying dietary requirements?

Plant-based ‘meats’ have evolved from a mere curiosity to a legitimate alternative at restaurants and supermarkets. Beyond Meat is a pioneer in this space, but as new products emerge, its dominance isn’t guaranteed. So, how can it secure its status as the premier maker of ‘meat analogues’?

With Singapore approving the first cell-based chicken for the mass market, the world is warming up to the idea of lab-grown meats. While sustainable alternatives for beef, chicken, and pork are prevalent, a wave of start-ups are hoping to put cultivated turkey, bull, and lamb on the menu.

Multiple major UK supermarkets are launching ranges of own-brand plant-based food and drink offerings in response to plant-based brands outselling supermarkets' brands. As people buy plant-based foods more, they want extra options and new products to allow further exploration.