Business news
Plant-based pantry
Bunge completes acquisition of IFF’s soy protein concentrate, lecithin and crush businesses
Bunge has completed its acquisition of International Flavors & Fragrances (IFF)’s soy protein concentrate, lecithin and crush businesses.
Those Vegan Cowboys celebrates crowdfunding record in win for precision fermented dairy
Those Vegan Cowboys, a Belgian start-up specialising in precision fermented dairy, has celebrated record-breaking progress since launching its crowdfunding campaign last week.
Beef and lamb receive 580 times more in EU subsidies than legumes, study finds
Figures released by charity Foodrise have revealed that beef and lamb received an estimated 580 times more common agricultural policy subsidies from the European Union than legumes in 2020.
Manufacturing & technology
Multimedia
M2 Ingredients debuts functional mushroom solution for brewed coffee
M2 Ingredients has announced the launch of M2Brew, an ingredient solution engineered for mushroom coffee applications to ensure bioactive compounds survive the brewing process.
Two-step fermentation process improves smell of plant proteins
Researchers in the US have developed a two-step fermentation method that can improve the aroma of plant proteins, paving the way for more appealing plant-based foods.
Start-up spotlight: Koppie
This time, we speak to Daan Raemdonck, CEO and co-founder of Koppie, a company making coffee alternatives from fermented pulses.
Partner content
Updates and developments from FoodBev's partners from across the globe. Read more»
.png)
The evolution of plant-based: A maturing category enters its next wave of growth
The plant-based category is entering its next growth phase – but what does that look like for the industry's key players, and where are the opportunities? Angela Flatland, senior sales director for plant-based at Spins, explores.
The Plant Base exclusive
Demystifying the protein space: A focus on better quality
Protein has exploded in the past few years, but has it reached its peak? In this opinion piece, Ando Ahnan-Winarno, food scientist and co-founder of tempeh brand Better Nature, takes a closer look at the problem with protein.
The Plant Base exclusive
Past the hype: Developing products that resonate beyond Veganuary
Amid changing consumer preferences and continuously evolving food trends, how can brands develop genuinely exciting plant-based products that have staying power on shelves, during Veganuary and year-round? We explore.
