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 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, ...

It’s become increasingly difficult to ignore the impact waste and carbon emissions are having on the climate, from changing weather patterns to rising sea levels. While many countries across the globe ...

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 ...

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 ...

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 ...

Sarah Tranum does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their ...

Do you live in Viikki or visit its campus frequently? Join the Viikki Living Lab list to receive invitations to food-, food systems- , wood- and forest-related research and testing. As part of our ...