The strategic partnership is set to help bring PoLoPo’s egg-free egg protein – grown in potatoes – to the commercial baking market.

Puratos has extended its Ambiante range of whippable toppings and fillings with a new plant-based chocolate flavour.

UK plant-based bakery brand Oggs has extended its range of ‘Cruelty Free Cakes’ with two new products ahead of the festive season.

Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.

Oterra has unveiled its latest innovation – I-Colors Bold – which introduces six new variants to meet the demand for intense colours.

UK plant-based bakery brand Oggs has launched a new lemon loaf cake into Tesco and Ocado, aiming to ‘revive’ the loaf cake category.

Roquette has expanded its texturizing solutions range with the launch of four new tapioca-based cook-up starches.

Onego Bio, a US-based precision fermentation company, has secured €14 million from the European Innovation Council Accelerator programme.

Middleton Foods, a UK-based manufacturer of pre-mixes for the foodservice sector, has launched a new plant-based muffin mix. The...