With recent research showing that young men are increasing their consumption of meat, Hubbub CEO Alex Robinson explores how the plant-based food and beverage industry can appeal to this demographic.

DSM-Firmenich's Melanie Luangrath highlights the opportunity for sports nutrition brands to enhance every aspect of the full consumer experience when developing plant-based products.

In this instalment of Start-up spotlight, we speak to High Time Foods – an India-based developer of shelf-stable plant-based protein mixes for food manufacturers and foodservice providers.

Revo Foods has revealed plans to make its unique plant-based octopus alternative, The Kraken, a permanent part of the brand’s portfolio after a limited initial run. We spoke to the company’s CEO, Robin Simsa, to find out more.

Lawrence Moore, commercial director at Oato, believes that oat milk will continue to thrive despite a recent bout of negative press.

From extra creamy soft serve to bite-sized snacking formats and new eating occasions, we take a look at what’s trending across the global plant-based ice cream market.

This time we speak to Elliot Webb, founder of Urban Farm-It, a business offering a range of mushroom cultivation supplies.

With innovation in alt-seafood accelerating, the category can draw valuable lessons from alt-meat's journey. The Plant Base explores in this exclusive feature.

The World Plant-Based Innovation Awards are back for 2025, and this year, the awards are bigger and better than ever!