Elyas Coutts, CEO at Connect Vending, examines the gap between trial and repeat purchase – and why the conditions that drive a strong launch are often different from the ones that build lasting consumer habits.

Amyris has completed construction of a new production line at its flagship precision fermentation facility in Barra Bonita, Brazil.

Swedish precision fermentation start-up Melt&Marble has secured self-affirmed GRAS (Generally Recognized as Safe) status in the US for its MeltyMarble fat solution.

Louis Dreyfus Company has begun commissioning a new pea protein isolate production facility in Canada.

As they move beyond niche wellness stores and into everyday retail, food and beverage products featuring functional mushrooms are seeing unprecedented consumer interest.

Oatly has announced a multi-year investment to expand production capacity at its Landskrona facility in Sweden, as demand for plant-based drinks continues to grow across Europe.

M2 Ingredients has announced the launch of M2Brew, an ingredient solution engineered for mushroom coffee applications to ensure bioactive compounds survive the brewing process.

Bunge has completed its acquisition of International Flavors & Fragrances (IFF)’s soy protein concentrate, lecithin and crush businesses.

Researchers in the US have developed a two-step fermentation method that can improve the aroma of plant proteins, paving the way for more appealing plant-based foods.