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.

This time, we speak to Daan Raemdonck, CEO and co-founder of Koppie, a company making coffee alternatives from fermented pulses.

UK-based vegan food company VFC Foods, which also owns Meatless Farm, is undergoing a corporate separation from the Vegan Food Group (VFG), with co-founder Adam Lyons returning to the business to oversee operations.

We speak to Daryl Pek, co-founder of Mottainai Food Tech, parent company of Jiro Meat, about the company's recent expansion and its mission to valorise food waste.

Agronomics, the London-listed cellular agriculture investor, has put a further AUD 3 million (£1.5 million) into Australian biotech All G.