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.

We speak to Daryl Pek, co-founder of Mottainai Food Tech, parent company of Jiro Meat, about the company's recent expansion and its mission to valorise food waste.

Amid changing consumer preferences and continuously evolving food trends, how can brands develop genuinely exciting plant-based products that have staying power on shelves, during Veganuary and year-round? We explore.

As we welcome the New Year, we’d like to thank you for your continued trust and support.

The exciting new innovations launched onto the market in 2025 highlighted a number of key trends, including the rise of multifunctional nutrition products, cleaner label meat alternatives and global flavours.

Join us as we reflect on the last 12 months, and read on to discover the 15 most-read news stories of 2025 on The Plant Base.

Why do consumers keep choosing meat, even when alternatives are widely available, promoted as healthier and marketed as sustainable? This was the question driving More than Meat, a major new study from the EIT Food Consumer Observatory.

Wishing you a joyful festive season, filled with peace, happiness and quality time with your loved ones.

Acclym's Arsira Thumaprudti explains how farmers can unlock the power of regenerative agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover.