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PLANT-BASED NEWS ARTICLES


Butter Chicken Without The Bird? India’s Future Food Revolution Is Already Being Served Up
If you think India’s future food scene is all about lab coats and Silicon Valley suits, think again.The next big biryani, the next luscious kebab, the next cheesy naan might be made with zero cows, zero chickens, and zero guilt and it’s all happening in kitchens and labs you’ve probably never heard of. This isn’t just about trendy food swaps or eco-virtue signalling. It’s about survival.


Paris Is Plant-Forward Now? Mais Oui, Says the Menu and the Data
In a city that once wrapped foie gras in bacon and served it with a side of veal, the idea of plant-forward dining might’ve once earned a baguette to the face. But in 2025, things have changed, dramatically.


THIS Drops ‘THIS IS’Superfood, APT - A New chapter for Plant-Based Protein
After 5.5 years of playful meat mimicry with its ‘THIS ISN’T’ range, UK-based food company THIS is making a serious new play. Launching next week in major UK retailers, 'THIS IS SUPER SUPERFOOD' marks the company’s first official move into APT — A Protein Thing sector. And it’s not just a new product, it’s a category shake-up.


The End of the Imitation Game Future Plant-Based Meat Isn’t Trying to Be Meat
New data from the Good Food Institute (GFI) reveals a sobering truth that most people who try plant-based meat don’t stick with it. But that’s not the real story. Look closer and you’ll see the shift away from mimicry, away from bleeding patties - toward something more interesting - plant-based protein products not pretending to be meat at all.


Neat Burger Collapse Shows the Real Future Isn’t in Restaurants
Lewis Hamilton’s once-celebrated vegan burger chain investment, Neat Burger, is closing multiple UK outlets after racking up major losses and he’s not the only famous name feeling the heat. With Leonardo DiCaprio also backing Neat and Beyond Meat, the message is clear: celebrity investment might launch plant-based brands, but it won’t keep physical restaurants alive. In today’s market, bricks-and-mortar plant-based burger joints are faltering fast — and the smarter money is m


Spirulina Smoked Salmon Goes Commercial After EU Nod and $4M Boost
A new wave of seafood is hitting the shores and this one never swam a day in its life. Israeli FoodTech firm SimpliiGood by AlgaeCore Technologies is officially scaling commercial production of its plant-based spirulina smoked salmon made entirely from spirulina, the vibrant green microalgae best known for smoothies, supplements, and now, apparently, seafood.


EARTH Is an Anagram of HEART, So Cook a Meal That Doesn’t Require an Alibi
And here’s a wild thought - EARTH is an anagram of HEART. Coincidence? Maybe. But let’s run with it. Because something is changing, not fast enough for the forests or the fish, but enough to whisper perhaps, just perhaps, we’re learning to eat with our hearts again. This isn’t just wordplay — it's a shift in planetary intimacy.


Is This the End of Meat Imitation? Revo Foods Bets Big on Function, Not Familiarity
In a quiet but seismic shift, Austrian food-tech startup Revo Foods has just released “The Prime Cut” - a 3D-printed mycoprotein product finally answering a question industry insiders are beginning to ask out loud. What if the future of alternative protein isn’t meat-like at all?


Could Crisps Be Cooked? Spud Waste Gets a Fungi Makeover
US based, The Better Meat Co. has scored its sixth U.S. patent, this time for the wild idea of fermenting spud waste with mycelium to produce a high-protein, cholesterol-free meat alternative called Rhiza. And it’s ready in just a few hours. Forget cow farts and climate guilt. This is meat made from mushroom roots and leftover mash.
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