Supermarket shelves, delivery services and restaurant menus now feature plenty of plant-based alternatives to meat. But there are signs that tastes may be changing, with vegans and vegetarians ...

Protein should make up 10% to 30%, and fat 20% to 35%. The term “calorie density” describes the number of calories in a food relative to its weight, usually per 3.5 ounces (oz) or 100 g.