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  • Meet the Innovators Who Want to Kill the Chicken Nugget

    Published on January 8, 2020 by Medium

  • When science and snacks converge: Bright purple BFY potato chips emerge

    Published on December 5, 2019 by bakeryandsnacks.com

  • Great Lakes Potato Chip, MSU partner on purple chips

    Published on December 3, 2019 by Traverse City Record Eagle

  • MSU and partners create limited-edition purple potato chips

    Published on December 2, 2019 by WLNS

  • Purple potato chips coming to local grocery shelves

    Published on December 2, 2019 by WILX

  • PLANT-BASED FOODS ON THE RISE TO MEET INTEREST AND DEMAND

    Published on November 22, 2019 by KMZU

  • 10 Best Bachelor’s in Food Science and Nutrition Programs

    Published on November 20, 2019 by Successful Student

  • Americans, especially millennials, are embracing plant-based meat products

    Published on November 6, 2019 by Great Lakes Echo

  • The very, very scary menu

    Published on October 31, 2019 by Boulder Weekly

  • Americans, especially millennials, embrace meat alternatives

    Published on October 23, 2019 by The Sumter Item

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Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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