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Rephyll News

Student-Made "Rephyll" Burger is Latest Plant-Based Meat Innovation

A group of food science students have taken a huge step toward the future by creating and winning a major award for the Rephyll Burger -...

Rephyll: Student Developed, Plant-based

Say what you will about the youth of this generation, but they certainly seem to be stepping up to the plate to address global issues. In...

Students Develop a Vegan Burger That Tastes Like Meat but Contains Your Daily Vegetable Requirement

As nutritious as they are, it can sometimes be hard to get excited about eating veggies. Although vegetables can be cooked in a multitude...

Meat-free burger brings home the bacon

The annual Institute of Food Technologists conference is the world’s largest gathering of food science professionals, and widely...

Meat-free burger brings home the bacon

McGill food science students win top prizes for plant-based burger, nutrient-rich stew By McGill Reporter Staff The annual Institute of...

Mac Food Science students on a winning streak

For the second consecutive year, Macdonald Food Science teams have won big, Two teams — Rephyll and Fitamin Multimeal — took first place...

2016 IFTSA Student Competition Winners

Congratulations to all the IFT Student Association 2016 Competition Winners! And thanks to all the finalist teams that participated....