Four things to know about tamarind It’s sweet, it’s sour, it’s growing in popularity KD NotMacandCheese Company behind lab-grown milk protein eyes Canadian animal-free dairy market The company says the protein is equivalent to its cow-derived counterpart Four things to know about lentils Get the lowdown on these protein-packed legumes Daiya promotes from within for CEO role Former director Hajime Fujita takes on top exec job Cult Food Science appoints new CEO The Very Good Butchers co-founder Mitchell Scott joins company Four things to know about tempeh Move over tofu, tempeh is having a moment Hershey's launches first-ever plant-based chocolate bars in Canada Vegan chocolate bars are made using oat flour in lieu of dairy Seed to Surf is making waves in Whole Foods’ accelerator program The maker of vegan tinned fish is participating in the LEAP program for up-coming local brands Innovation continues to power the plant-based food movement There is no shortage of ideas and products in the plant-based pipeline First Previous 2 3 4 5 6 Next Last
