Lately, it seems like companies are rushing to release plant-based dairy and meat alternative products that make it easier than ever for consumers to reduce consumption of animal products. Behind each ...

One of her favorite things about entrepreneurship, says Katlin Smith, Founder and CEO of better-for-you baked goods company Simple Mills “is that there’s always a new problem to be had, always a new ...

The sobrasada sits on a slab of black terrazzo perched on a pedestal, a straight-sided block of scoopable spiced sausage the color of red ochre whose surface is an undulant landscape. On a tabletop, ...

When choosing the food and beverage experience within the overall event, we see the same mistake being made over and over again within the event industry. It is common practice to automatically want ...

BOSTON — César Vega has been named vice president of food design at Motif FoodWorks, a Boston-based food technology company. He joins the plant-based ingredients developer from Barry Callebaut, where ...

Amanda Huynh is a product, interaction, and food designer whose research focuses on community-building, race equity and sustainable design. She is an Assistant Professor of Industrial Design in the ...

The Stanford Food Design Lab hosted their annual Food Innovation conference on Friday, bringing together pioneers from the sustainable food industry and showcasing an array of plant-based delicacies, ...

Sarah Tranum does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their ...