Precision fermentation is often framed as a competitor to plant-based food, but the reality may be far more collaborative. CPI's Suzanne Robb explores how fermentation could enable the next phase of alternative protein growth.

In this instalment of 'Start-up spotlight' – which celebrates smaller, earlier-stage companies and their innovations – we speak to Evie Kemp, founder, physician and research director of Haskapa: a UK-based, science-led nutrition company built around the haskap berry.

FoodBev Media was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany, where plant-based innovation was among the key focus areas.

This month, our 'start-up spotlight' is on Fable Food Co, a company producing minimally processed plant-based food products using shiitake mushrooms.

Following Danone’s acquisition of Huel, The Plant Base spoke to Tyler Noyes, general manager of Huel US (Retail & Amazon), about what is next for the brand.

Upcycling has emerged as a golden opportunity for food and beverage manufacturers to embrace circular economy principles, as reducing waste and minimising environmental footprints remain high priorities.

The alternative proteins market – encompassing cultivated meat, plant-based and fermented proteins – was projected to be worth over $20 billion in 2025. Here, we examine some of the animal-free alt-proteins poised for growth.

Thomas Bowman, co-founder and CEO of dairy-free milk brand Eclipse Foods, argues that the plant-based industry should move away from the limitations of making dairy 'alternatives'.

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.