Plant Based & Vegetarian

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Fake meat—once almost exclusively from textured soy—was typically mealy, and the taste tended to be bland and garlicky, either serving as a placeholder for a cover-up sauce or overwhelming everything in its path.

With more consumers looking to increase natural elements in their diets, the market for nuts and seeds is rife with potential.

In the early 1960s, public school kids knew all about meat analogs. We called it “mystery meat” and subjected the thin, overcooked and rubberized brown patties to the derision they merited.

Parents' struggle to teach kids to eat their greens should begin before birth, experts say.

New research suggests that increased consumption of foods containing colorful carotenoids, particularly beta-carotene and lutein, may prevent or delay the onset of amyotrophic lateral sclerosis (ALS).

Already known for seafood protein salads, Blount Fine Foods now offers Asian Wheatberry & Edamame Salad and a Tzatiki Taboule. Asian Wheatberry is a gluten-free mixture of wheatberry, barley and edamame tossed with lime juice, garlic and basil, sprinkled with a touch of jalapeño. Blount says this vegetarian product has only 50 calories and 0g trans fat per serving.

The International Culinary Center announced the development of its inaugural and innovative farm-to-table concentration

A recent Gallup survey found 5% of the U.S. population label themselves as vegetarian.

A research firm found significant areas of opportunity for manufacturers, growers and retailers.

Vegans are up in arms about the strawberry sauce used in strawberries-and-cream Frappuccinos, which contain cochineal extract.