Scientists at Heriot-Watt University are exploring next-generation vegan cheese designed to tackle high saturated fat content.

A Dutch research consortium has secured €1.3m in funding to develop milk proteins for vegan cheese using fungi, through precision fermentation.

French plant-based cheese producer Jay&Joy has raised €2 million in funding to support its growth in the UK and Europe.

Nectar has unveiled its Taste of the Industry 2026 report, built on what is claimed to be the most comprehensive public sensory analysis of dairy alternatives to date.

A study from researchers in the US is exploring the potential of rice proteins in the development of hypoallergenic and sustainable cheese alternatives.

Those Vegan Cowboys, a Belgian start-up specialising in precision fermented dairy, has celebrated record-breaking progress since launching its crowdfunding campaign last week.

US-based vegan cheese company Rind by Dina & Joshua has announced the launch of its latest innovation: a plant-based brie crème.

Mö Foods has secured €2.4 million in funding in a round led by Nordic Foodtech VC to grow oat-based cheese products.

In this roundtable feature, some of the industry’s key players share their thoughts on the big trends for the year ahead as plant-based dairy continues to whip up innovation.