ICL's Hadar Sutovsky explores how the plant-based sector is evolving into its third major phase.

This time, we speak to Better Pulse, a start-up developing high-protein, black-eyed pea-based functional ingredients.

The labelling of plant-based foods continues to present dilemmas for those working in the industry. We explore the latest developments.

Thanks to advancements in the alternative fats category, dairy-free substitutes for this classic staple are churning up interest.

In part two of our panel discussion, we delve deeper into consumer insights, price parity challenges and how brands can stay resilient.

Nestlé's Kate Edley highlights the opportunity for foodservice businesses to appeal to flexitarians and meat eaters.

This time, we're joined by a panel of experts to discuss the state of the plant-based industry and some of the challenges currently faced.

This month, we put the spotlight on Maia Farms, a Canadian start-up that produces high-protein food ingredients using mushroom mycelium.

Mark discusses what the plant-based food and beverage industry needs, where the opportunities are and what's next for the alt-meat brand...