Join us as we reflect on the last 12 months, and read on to discover the 15 most-read news stories of 2025 on The Plant Base.

Why do consumers keep choosing meat, even when alternatives are widely available, promoted as healthier and marketed as sustainable? This was the question driving More than Meat, a major new study from the EIT Food Consumer Observatory.

In this roundtable feature, some of the industry’s key players share their thoughts on the big trends for the year ahead as plant-based dairy continues to whip up innovation.

New Zealand-based start-up Leaft Foods has partnered with retail cooperative Foodstuffs South Island, to explore the use of its Rubisco leaf protein ingredient in a range of bakery products.

The Cultured Hub, a scale-up facility established through a joint venture between Bühler, Migros and Givaudan, has expanded its services with the addition of plant cell culturing capabilities.

Plant-based food group LiveKindly Collective has partnered with Tindle Foods to manufacture and distribute the brand’s products across foodservice and online channels in the US, Germany and UK.

US vertical farming company AeroFarms said it has secured funding to continue operations, following the announcement of its closure last week.

British plant-based food brand Bosh has expanded its retail product range with three new ambient seasonings, launching into Ocado in February 2026.

The Good Food Institute Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme.