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.

Michael Skrein, partner, and Eva Burkhart, trainee at law firm Reed Smith, examine how the Supreme Court judgement will impact the plant-based sector moving forward.

The plant-based category is entering its next growth phase – but what does that look like for the industry's key players, and where are the opportunities? Angela Flatland, senior sales director for plant-based at Spins, explores.

This time, we speak to Daan Raemdonck, CEO and co-founder of Koppie, a company making coffee alternatives from fermented pulses.

Every January, the shelves get an influx of new plant-based products as Veganuary kicks off and this year, we’ve seen some incredible plant-based innovation, as well as a return of some old favourites.

Protein has exploded in the past few years, but has it reached its peak? In this opinion piece, Ando Ahnan-Winarno, food scientist and co-founder of tempeh brand Better Nature, takes a closer look at the problem with protein.