Burger King is starting a pilot project in 59 restaurants to start selling a plant-based Whopper and if successful the Impossible Whopper could be found in more than 7,000 locations nationwide.
A third generation ranch in Japan that specializes in Wagyu genetics is partnering with a California-based lab-grown meat startup.
Could a meatless revolution curb the cravings of a $900-billion-plus global real-meat market? New money shines brightest, but despite a stampede of investment, the future of fake meat is hardly settled.
Do you like to grill?
Two cattlemen’s organizations are debating what to call lab-grown “meat,” and within that debate is who should regulate the emerging product and possible competitor to beef.
State cattlemen’s groups and national organizations representing beef producers shared their concerns with lab-grown meat labeling and safety to two government agencies.
Muddy feedlot conditions common in 2019 lead to poor animal performance, some health issues, and increased odors as temperatures warm.
Finally — a bright idea for a mealtime recipe that sounds good, looks appetizing and actually delivers what all seasonal recipes promise: Taste, nutrition and ease of preparation.