In this instalment of 'Start-up spotlight,' we speak to Naomi Partridge, co-founder of Holos Kombucha, a handcrafted kombucha brand centred around campaigning for social change.

Emma Curtis, managing director of Strong Roots, argues that one of the biggest opportunities for change lies in improving the foods consumers already know, love and buy every week.

The vertical farming industry has faced turbulence as the soaring expectations of its early days have levelled, with growing consciousness of unit economics and scalability setbacks bringing a sense of realism instead. We spoke to the experts in this FoodBev magazine feature to find out what's in store for the sector.

Annick Verween, head of Biotope by VIB, explores how precision fermentation, alternative protein and gene editing can build a more resilient food system, and why AI-assisted biological design is making once-unviable solutions realistic today.

In this instalment of 'Start-up spotlight' – which celebrates small and early-stage businesses and their innovations – we speak to Ineke Nugteren, founder and CEO of plant-based healthy snacking brand Nourish.

With such stringent requirements to meet around ensuring food-grade packaging materials are fit for purpose, The Plant Base spoke to the experts about the path toward a planet-friendly packaging future.

A new peer-reviewed study models leaf protein concentrate biorefineries as viable global food infrastructure. Ross Milne, CEO of Leaft Foods, and Juan García Martínez, research manager at Alliance to Feed the Earth in Disasters, examine the findings.

As the alt-dairy industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, The Plant Base takes a deep dive into the current state of the market.

This time, we speak to Riff Snacks: a start-up born out of UK agri-food specialist university Harper Adams, centred around low-waste plant-based snacks made with surplus and 'wonky' ingredients.