Veggiecus, a German producer of plant-based protein blends, has expanded into frozen, ready-to-use meat alternatives, designed for easy use in foodservice or as private label products.

New analysis reveals that the number of studies published on plant-based foods, cultivated meat and fermentation has tripled over the past five years.

With alt-meat industry leaders moving away from imitation while tofu and tempeh sales are going strong, could this transition toward more ‘natural’ proteins be signalling the beginning of a new era?

The UK government has announced its Digital & Technology Sector Plan as part of its broader Industrial Strategy, including a £184m Engineering Biology Scale-up Infrastructure Programme to build and upgrade facilities.

We explore some of the latest plant-based product innovations for infants, toddlers and children.

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

Plant-based foods dominated alt-protein innovation, with nearly 4,000 patents published in this area since 2015.

A recent analysis supported by GFI Europe highlights the substantial economic potential of alternative proteins in Germany.

The Good Food Institute conducted the assessment to evaluate progress made on establishing a robust alt-protein ecosystem in the country.