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 ...

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, ...

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, ...

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 ...

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 ...

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 ...