Rephyll

Congratulations to Impossible Foods! Developing alternatives to animal products isn't just about not ethically wanting to eat animals. We cannot continue to produce red meat at the current global demand without causing extreme detriment to our environment. We need a more sustainable solution, and it's thanks to food science that we are creating plant-based solutions for those who love and crave meat!

Quest Heats Up for Sizzlin’ Good Burger Alternatives A new generation of startups is racing to solve a puzzle: how to make a juicy burger without hurting a single steer. But can they please palates beyond vegetarians and animal-rights activists?

Rephyll makes it easy for you to get 65% of your vegetables in one 1/4lb serving! With a few toppings, you'll reach your full USDA recommendation in just one meal

USDA ERS - A Closer Look at Declining Fruit and Vegetable Consumption Using Linked Data Sources You are here: Home / Amber Waves / A Closer Look at Declining Fruit and Vegetable Consumption Using Linked Data Sources

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McGill food science students win top prizes for veggie burger, stew : McGill Reporter The annual Institute of Food Technologists conference is the world’s largest gathering of food science professionals, and widely considered the premiere event for food product developers. At this year’s conference, held July 16-19 in Chicago, teams of students from McGill’s Food Sciences program too...