Exclusives
Stirring up the alt-milk market: What’s trending?
This year, the plant-based milk category has been teeming with new offerings pointing to noteworthy rising trends in the dairy-free...
Opinion: Can synthetic biology solve the world’s food problems?
Weslee Glenn, vice president of innovation at Ayana Bio, believes that synthetic biology and plant cell cultivation could transform the...
Event preview Q&A: Mike Hill, co-founder of Veg-net
Veg-net – a one-day event dedicated to helping businesses within the plant-based category forge connections and grow their brands – is...
Festivals, flights and foodservice: Powering up plant-based
The array of vegan options available to consumers has provided ample choice in the meat- and dairy-free aisles in recent years. New...
Opinion: Navigating plant-based scepticism
Shira Horn, an expert in marketing, consumer insights and research at AMC Global, shares how the plant-based market can respond to...
Opinion: Optimising plant-based offerings
As new plant-based options spring to supermarket shelves in celebration of Veganuary, manufacturers must consider the drivers and trends...
Opinion: Putting melty, stretchy cheese alternatives on the menu
Emily Nytko-Lutz, senior associate at intellectual property law firm Reddie & Grose, explores how current technologies and innovations in...
The Plant Base’s Veganuary Sessions: Exclusive insights from VFG’s Matthew Glover
Welcome to The Plant Base’s first-ever Veganuary Sessions podcast series, in celebration of the annual movement co-founded by Matthew...
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