Maillard chemistry, lipid oxidation, and thiamine degradation constitute core pathways for cooked-meat aroma, providing a mechanistic template for plant-based meat analog flavor design. Free ionic ...

The taste gap between plant-based and real meat is closing for the first time. The culture gap is another story. Columnist Michael J. Coren explains.

For years, plant-based alternatives to meat and dairy have tried — and failed — to beat the real thing on price and taste. No longer. Plant-based foods are nearing or achieving taste parity with meat ...

Spanish plant-based meat leader Heura reached profitability for the first time in Q1 2026, and is now opening up its production tech to other players in markets where it doesn’t compete directly. Two ...

Fried chicken is more popular than ever, with an increasing number of restaurants serving up chicken sandwiches and tenders in response to customer demand. While fried chicken spots are becoming a ...

The researchers found that 100 percent of the plant-based meat substitutes contained at least one of 19 different types of mycotoxins, often showing high "co-occurrence" (multiple toxins in a single ...

The $22 off-menu special features about four pieces of tempura-breaded chicken tenders, creamy slaw, classic French fries, and a side of honey mustard and barbecue sauce. (Sophia Surrett/The Daily ...

Enjoy a creamy vegan guacamole chicken salad made with Worthington smoked turkey-style plant protein! A fresh, flavorful, and protein-packed plant-based recipe perfect for sandwiches, wraps, or bowls.

In 2024, Brian Niccol officially stepped into the role of CEO at Starbucks and quickly got to work trying to revive the struggling coffee giant. Among his first major changes? Bringing back condiment ...