Upcycling has emerged as a golden opportunity for food and beverage manufacturers to embrace circular economy principles, as reducing waste and minimising environmental footprints remain high priorities.

The alternative proteins market – encompassing cultivated meat, plant-based and fermented proteins – was projected to be worth over $20 billion in 2025. Here, we examine some of the animal-free alt-proteins poised for growth.

Thomas Bowman, co-founder and CEO of dairy-free milk brand Eclipse Foods, argues that the plant-based industry should move away from the limitations of making dairy 'alternatives'.

Elyas Coutts, CEO at Connect Vending, examines the gap between trial and repeat purchase – and why the conditions that drive a strong launch are often different from the ones that build lasting consumer habits.

Ingredion's Sue Bancroft considers how brands are keeping up with the growth in clean label and plant-based snacking behaviours as consumers search for treats with specific health benefits.

This month, our 'start-up spotlight' is on Happy Plant Protein. The Finnish food-tech company's patented technology produces tailor-made plant protein ingredients for use across a wide range of food and beverage applications.

As they move beyond niche wellness stores and into everyday retail, food and beverage products featuring functional mushrooms are seeing unprecedented consumer interest.