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Plant-based meats have been in the news lately, but I’ve been thinking about plant-based fish. First, an update on the proposed Texas Meat and Imitation Food Act, a piece of state legislation that would prevent companies that make plant-based proteins from using the word "meat,” “beef," "chicken," "pork" or any "common variation" of them to describe the product, even if only to claim similar textures, flavors or cooking methods. The bill, H.B. 3799, recently passed in the House and will move on to the Senate, where we’ll hear more testimony from ranchers and food manufacturers on an i...

Whole Foods Market is looking to become even more of a haven for vegans and plant-based eaters. The retailer published its first plant-based trend report following the surging demand for plant-based products in its stores nationwide, announcing that future sales will be defined by plant-based seafood, barbecue jackfruit, and artisan vegan cheese. The report came after The Hartman Group found that 48 percent of consumers search for plant-based products when they go to the store. Whole Foods took this data and decided to expand on this consumer behavior, looking towards the Trends Council to co...

Nathan Cornwell is head chef at The Barn at Moor Hall, sister venue to chef Mark Birchall’s two Michelin star Aughton restaurant, Moor Hall.

As shoppers increasingly incorporate more plants into their diets, Whole Foods Market predicts a summer season where plant-based foods and brands take center plate.

Grocery chain Whole Foods Market bets on these five plant-based trends as the future of food.