While the media are abuzz with news of meat and dairy analogs from sources such as such as algae, insects, microbial biomass, and cultivated animal, plants still rule the meat and dairy substitute kingdom.
Field Roast uses fresh whole food ingredients — grains, vegetables, legumes and spices — to craft artisanal plant-based meat and cheese offerings
August 28, 2018
Field Roast’s ever-expanding array of products includes plant-based roasts, sausages, deli slices, loaves, a frankfurter, a burger, and vegan cheese slices. The company’s newest products are a line of frozen snacks, which includes mini corn dogs and FRuffalo wings as well as Mac ‘n Chao line.
Los Angeles facility will be dedicated to expanding research footprint and fueling progress toward building “meat” from plants
July 25, 2018
Seven-times the size of its existing facility, the Innovation Center supports the company’s Rapid & Relentless Innovation initiative, the goal of which is to continuously iterate the company’s products until they are indistinguishable from their animal protein equivalent.
A combination of explosive popularity of plant proteins and rapidly growing demand for foods manufactured with a much smaller carbon footprint is giving alternative proteins a big push.
Texturized soy protein has reached an acme of popularity, elevated to a trendy, sought-after ingredient by those same Baby Boomers who once shunned soy burgers.
April 11, 2013
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.