Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder.

Döhler has announced a strategic partnership with Nukoko, a British start-up behind the ‘world’s first’ cocoa-free ‘bean-to-bar’ chocolate.

Louisa Parrillo at Ingredion discusses how manufacturers can tap into the growth of plant-based cheese by focusing on indulgent texture.

Cauldron Ferm is being supported by the Queensland government to develop a ‘first-of-its-kind’ precision fermentation facility.

GNT will highlight the benefits of plant-based EXBERRY® colours for meat, seafood and dairy alternatives at Plant Based World Expo Europe.

The European Court of Justice has stated that France’s proposal to ban ‘meaty’ names for plant-based foods would disrupt EU harmonisation.

Melissa Bradshaw, editor of The Plant Base, explores the offerings available in the plant-based infant and toddler nutrition category.

Chiquita Brands – in collaboration with KeyGene, MusaRadix and Wageningen University and Research – has unveiled a new banana hybrid...