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

Planteneers has extended its range of meat alternative product applications available to customers through its collaboration with Handtmann.

NoPalm Ingredients has achieved the fermentation of oils and fats from food industry side streams to an industrial scale of 120,000L.

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

Liberation Labs has successfully closed a $50.5 million funding round, supporting its mission to commercialise precision fermentation.

Project Eaden has closed an oversubscribed €15m Series A funding round to support the launch of its ultra-realistic plant-based meat cuts.

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

Finnish dairy company Valio has partnered with Swedish precision fermentation start-up Melt&Marble, to create ‘next-generation’ food...

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.