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Fermentation
Even Germany isn't a monolithic alt-meat market
Avoid or attain? The tug-of-war on every label
A classic disruption
Coming clean
It takes all kinds
Talking consumer adoption with Planteneers
Grab that cash with both hands
Chicagoans take the bait
Chinese consumers remain elusive for alt-meat makers
Editor's blog: Has alt-meat done the right SWOT analysis?
An ocean of opportunity
Pagination
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News
Bio Base Europe installs 75,000 L fermenter
Singapore calls for novel food projects
EFSA deems Impossible heme protein 'safe'
Brevel opens microalgae protein facility
News briefs: NECTAR, NotCo, Nourish, Rousselot, Tempeh Today
MicroHarvest to increase production tenfold
NoMy emerges from stealth, reveals product offerings
Ohly expands product line, opens in Chicago
The Better Meat Co. granted fifth patent
Seeking optimists: Nature's Fynd
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