A new guide, published by the Good Food Institute and the Physicians Association for Nutrition, aims to tackle misconceptions about ultra-processed foods and clarify the role of plant-based meat in healthy, sustainable diets.

The World Plant-Based Innovation Awards are back for 2025, and this year, the awards are bigger and better than ever!

US food and beverage brand Laird Superfood has expanded its range of functional products with the launch of six new organic mushroom powders.

A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble active ingredients through simulated digestion, through to the intestinal phase.

Organic dairy alternatives brand Forager Project has introduced a new Greek-style yogurt delivering 10g of protein per serving.

TurtleTree has received a ‘No Questions’ letter from the US Food and Drug Administration, validating the safety of its precision-fermented lactoferrin ingredient for use in food.

Hippeas, a player in the plant-based snack sector, has introduced its latest product, Cheezy Cheddar Pops.

Muu, an animal-free dairy start-up based in Bangkok, Thailand, has secured strategic investment from A2D Ventures, Leave a Nest Japan and several other firms.