You may have noticed that popular restaurants now have plant-based protein items and food companies are creating new meat-like products. How have consumer demands changed for these alternative protein sources? And where is the industry going?
The protein staple that often occupies 50% of your dinner plate has turned from traditional beef, pork, or chicken to vegetable-based proteins and cultured meat. How is food technology influencing our protein options?
Vermont legislation has announced that effective July 1, the state will require all foods that are made with GMOs to be labeled as such. You might be thinking, “So? What is all the fuss about? Isn’t transparency a good thing?” While that reasoning sounds logical, in this case it does not make sense.