The product meets the USDA National School Lunch Program’s requirements for two meat/meat alternate credits and offers 1/4 grain credit as well.

Before the Butcher President and Founder Danny O’Malley shares the latest plant-based protein category insights.

Impossible Foods online hub helps to debunk false nutritional claims about meat from plants.

Combining traditional protein infrastructure with cultivated meat technology is essential to increase protein production for a growing world population,

UC Davis researchers focus on identifying alternative proteins that can be brought to market on a large scale.

NCBA Vice President of Government Affairs Ethan Lane calls out Defense Department research funding.

We’ve heard it time and time again: plant-based protein is on the decline. Despite this rumor, plant-based protein is here to stay.

Florida ag commissioner calls lab-grown meat 'a disgraceful attempt to undermine our proud traditions and prosperity.'

Whole Foods Market is widely recognized for helping bring organic and natural food products into the mainstream.

Enzyme-based solutions provide a promising strategy to tackle textural issues by modifying plant proteins to enhance their functional characteristics.