Melanie Marx, group leader Food Ingredients at Fraunhofer IVV, talks to us about the institute’s extrusion technology, which transforms legumes into meat alternatives with authentic texture.

Promising review: "It's a great size; heats up quickly, nice soft and pretty cover. The cord is nice and long so that if ...

Learning about lamb butchery taught writer Nylah Iqbal Muhammad about what it takes to get a chop to the table ...

Meat is often rejected due to disgust (contamination-based), while vegetables are rejected due to distaste (a reaction taste ...

Blended meat could be a viable solution to accelerate the protein transition, and a taste test has found several brands that ...

A new study has uncovered the real reason vegetarians have so much beef with meat — and it’s enough to make your stomach turn ...

Vegetarians experience disgust around meat in the same way that meat-eaters are revolted by truly gross things.

New research from the University of Exeter shows vegetarians react to meat with the same level of disgust meat-eaters reserve ...

What do crispy bacon, a juicy beef steak, human flesh and feces have in common? They all trigger the same powerful reaction ...

A woman who spent her entire life avoiding meat has gone viral after making a dramatic dietary change.

It’s packed with vitamins A, D, E, and K, mimics the natural oils in human skin, and is basically ... my perioral dermatitis vanished from view and the texture smoothed out by 20%.