Americans love meat. And despite a whole range of new plant-based alternatives that have hit the market, our appetite for pork, beef and poultry only seems to be growing. In the past few years, ...

In a University of Vermont lab crammed with equipment, Rachael Floreani and Irfan Tahir are working to create the food that might someday feed a hungry world. The two mechanical engineers are growing ...

Fork Food Lab, a nonprofit food-business incubator and shared commercial kitchen in South Portland, said it is "working around the clock" to restructure and put a sustainable financial plan in place.