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?

This month, we speak to Ibis Rice – a Cambodia-based rice company on a mission to reduce deforestation and protect endangered species while providing organic rice products to UK supermarkets.

Just Egg, the mung bean-based egg alternative that has already developed a cult following in the US, is coming to Europe. The Plant Base’s editor, Melissa Bradshaw, attended an exclusive brunch in London this week to celebrate its upcoming expansion.

With recent research showing that young men are increasing their consumption of meat, Hubbub CEO Alex Robinson explores how the plant-based food and beverage industry can appeal to this demographic.

DSM-Firmenich's Melanie Luangrath highlights the opportunity for sports nutrition brands to enhance every aspect of the full consumer experience when developing plant-based products.

In this instalment of Start-up spotlight, we speak to High Time Foods – an India-based developer of shelf-stable plant-based protein mixes for food manufacturers and foodservice providers.

Revo Foods has revealed plans to make its unique plant-based octopus alternative, The Kraken, a permanent part of the brand’s portfolio after a limited initial run. We spoke to the company’s CEO, Robin Simsa, to find out more.

Lawrence Moore, commercial director at Oato, believes that oat milk will continue to thrive despite a recent bout of negative press.