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Sustainability
Scoops of success: What's currently trending in dairy-free ice cream innovation?
From extra creamy soft serve to bite-sized snacking formats and new eating occasions, we take a look at what’s trending across the global plant-based ice cream market.
Fungu’it raises €4m to scale up fungi-based natural flavour production
French food-tech start-up Fungu’it has secured €4 million in funding to accelerate industrial-scale production of its natural flavourings made from agricultural by-products.
MaGie Creations introduces ‘world’s first’ brewer’s grain emulsifier
Dutch food-tech scale-up MaGie Creations has introduced what it claims is the world’s first emulsifier made from upcycled brewer’s grain.
ProVeg to support Brazilian livestock farmers in transition to plant-based agroforestry
ProVeg Brazil has announced a project to support farmers wanting to transition from livestock farming to plant-based food production.
FAO warns major crops could lose half of the most suitable land by 2100
The Food and Agriculture Organization of the United Nations has warned that several major crops, including wheat and coffee, could lose half their optimally suitable land by 2100.
Pieminister adds ‘low-carbon’ Chana Rama pie with Bold Bean Co chickpeas to wholesale range
British pie brand Pieminister has added a Chana Rama pie to its portfolio of vegan options, made with Bold Bean Co’s Queen chickpeas and said to be its ‘lowest-carbon’ pie ever created.
Turning tides: A deep dive into the growing seafood alternatives sector
With innovation in alt-seafood accelerating, the category can draw valuable lessons from alt-meat's journey. The Plant Base explores in this exclusive feature.
Tesco likely to miss 300% sales growth target for meat alternatives as consumers seek plant-based whole foods
Tesco has confirmed it is ‘highly unlikely’ to meet its previously announced target of achieving a 300% sales increase within its plant-based meat alternative ranges by December 2025.
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