vegconomist – the vegan business magazine

© Tufts University

Tufts University has opened the Innovation Hub for Food and Materials, a shared-access re...

Image: Trnava University on UnSplash

The European Innovation Council-supported PROFUSE project has concluded with two technologies for cultivated meat producers: a media supplement designed to speed the maturation of muscle cells, and a bovine muscle cell line adapted for production wit...

Image: Krzysztof Plocha on Unsplash

A doctoral dissertation from the VTT Technical Research Centre of Finland examines how two under-used by-products of food production, rice bran and rapeseed press cake, can be converted into ingredients suitable for human consumption. The researc...

© Humane World for Animals

Humane World for Animals India has begun accepting applications for the sixth edition of its Humane Entrepreneurship Program (HEP), which the organization descri...

Image supplied by BioCheese

Australian dairy-free brand BioCheese has added a protein-fortified shredded cheddar to its range, a first for the country’s plant-based cheese category. The Cheddar Shred with Protein is stocked from this month in