The competition in the Plant-Based Taste Awards is heating up, and you are invited to be part of the judging process!

Protein continues to dominate the active nutrition space, but will the craze continue to resonate with future plant-based consumers?

Harbinder Maan, associate director of trade marketing and stewardship at Almond Board of California, highlights the benefits of formulating with almonds across different nutrition categories as demand rises for healthy and versatile ingredients.

The Plant Base explores how this dynamic category – a frontrunner in the broader plant-based food and beverage sector – is steaming ahead in its quest to transform the modern latté.

This month, the spotlight is on Leaft Foods: a New Zealand-based food-tech innovator developing functional ingredients and consumer products made from green leaf protein.

ClonBio Foods' Declan Rooney outlines barley's potential as an ingredient poised to meet growing demand for healthy protein and fibre in baked goods and snacks.

Casein is responsible for many of the characteristics that consumers love about cheese. Could animal-free variants of this dairy protein help plant-based cheese producers to meet higher taste and texture standards?

Matthieu Bertoux, marketing director at Ingredion, and Olivia Fannon, technical service technologist for Western Europe, explain how brands can create vegan batters and breadings that satisfy on every sensory level while still meeting clean label demands.

With alt-meat industry leaders moving away from imitation while tofu and tempeh sales are going strong, could this transition toward more ‘natural’ proteins be signalling the beginning of a new era?