Michael Skrein, partner, and Eva Burkhart, trainee at law firm Reed Smith, examine how the Supreme Court judgement will impact the plant-based sector moving forward.

The plant-based category is entering its next growth phase – but what does that look like for the industry's key players, and where are the opportunities? Angela Flatland, senior sales director for plant-based at Spins, explores.

This time, we speak to Daan Raemdonck, CEO and co-founder of Koppie, a company making coffee alternatives from fermented pulses.

Every January, the shelves get an influx of new plant-based products as Veganuary kicks off and this year, we’ve seen some incredible plant-based innovation, as well as a return of some old favourites.

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.