Louisa Parrillo at Ingredion discusses how manufacturers can tap into the growth of plant-based cheese by focusing on indulgent texture.

Melissa Bradshaw, editor of The Plant Base, explores the offerings available in the plant-based infant and toddler nutrition category.

We are thrilled to unveil the shortlist for the World Plant-Based Innovation Awards 2024!

Lionel Kambeitz, CEO and co-founder of Above Food, delves into the crucial consideration of F&B supply chain transparency.

We explore how plant-based brands can get in on the foodservice action and claim their seat at the table.

Our September 'Start-up spotlight' is on Nosh.bio, a food-tech company specialising in the production of fungi-based alt-proteins.

The winners of the fourth Plant-Based Taste Awards have been announced, setting the stage for a whole new era of plant-based creations.

HelloFresh's Martin Schlegel explores the food industry’s role in broadening plant-based alternatives' appeal.

We explore how the vegan category is making gains in the sports nutrition beverages and shakes space.