In a challenging commercial environment, Edera Labs' Chiara Molena highlights how today's food-tech start-ups must look beyond technical validation in order to demonstrate commercial maturity and see success.

Simona Mrakic-Sposta, of the Italian National Research Council, discusses how insights from her recent study on beetroot-derived nitrate supplements could pave the way for more evidence-based formulation of plant-based sports nutrition products.

In this instalment of 'Start-up spotlight,' we speak to Udi Lazimy, founder of Fudi Protein: a US-based food-tech developing functional protein ingredients from alfalfa as an alternative to egg white and dairy.

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.