In this instalment of Start-up spotlight, we speak to Jac Chetland, co-founder of UK cereal brand Surreal Serving up plant-based, high-protein, low-carb and zero-sugar breakfast options (with a strong sense of fun – just check out its social media pages), Surreal is shaking up the breakfast aisle. opportunity in cereal as it was a category dominated by a handful of major players, lacking innovation, made up What advice would you give to other food and beverage start-ups looking to disrupt a legacy category?

This month, our start-up spotlight is on Summ Ingredients, a Danish food-tech innovator formerly known As a start-up, there are many wins (and probably more failures!). We’ve managed by thinking creatively: not over-specifying an ideal set-up, but adapting our product and What valuable advice would you share with aspiring food & beverage start-ups? Food is tough.

Ibis Rice is a conservation project set up by the Wildlife Conservation Society (WCS) to protect threatened The project started when a Giant Ibis, Cambodia’s national bird thought extinct for 50 years, was spotted Recently we have also started working with them on a bean cover crop before and after the rice crop, forests, and extending the business models to other crops and commodities in Cambodia so that we can then start

This month, the spotlight is on Leaft Foods: a New Zealand-based food-tech innovator developing functional A lot of companies got caught up in that momentum. Then reality hit. Our 30,000 square foot facility’s current production is impressive, but it is also just the start of We started during the height of alternative protein hype, but rather than getting swept up in that excitement For aspiring food-tech start-ups, what valuable advice or insights would you share to help them navigate

In this instalment of Start-up spotlight – which celebrates small/earlier-stage companies and their innovations Our kits are perfect for both enthusiasts and those who are just starting out. Whether you're a seasoned grower or a complete beginner, you can start harvesting fresh mushrooms in was the process like getting your mushrooms into Sainsbury’s, and what advice would you give other start-ups From then on, it’s been quite the scale up!

Our September 'Start-up spotlight' is on Nosh.bio, a food-tech company headquartered in Berlin, Germany The Plant Base speaks to Tim Fronzek, the company's co-founder and CEO, to find out more about the start-up's Our process starts in our labs, where we keep pure stocks of our selected strain. For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights Finally, an impact business needs to start with a business focus.

In this month's edition of 'Start-up spotlight,' which champions smaller and earlier-stage businesses As with all start-ups, there are many challenges we face. Our mission to spotlight watermelon seeds as the next viral superfood continues to drive us forward. For aspiring start-ups in the food and beverage industry, what valuable advice or insights would you

I gave up meat for health reasons, specifically to lower my cholesterol, and it worked. When the plant-based boom started, a lot of companies focused on replicating the taste and texture of For aspiring start-ups in the food and beverage industry, what valuable advice or insights would you The market will give you feedback, and you can iterate – but you can’t grow if you don’t start.

In this month's edition of Start-up spotlight, we speak to Oato, a UK-based producer of fresh oat milk Carl Hopwood, the company's founder and managing director, tells us more about the start-up's innovative We’d started to sell it before we made it. Almost all UK household postcodes can get Oato delivered to their doorsteps up to three times per week For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights

In this instalment of Start-up spotlight, we speak to High Time Foods – an India-based developer of shelf-stable Aakash (co-founder and CEO) grew up in Chennai, worked in sales at Zomato and later launched and exited It's simple: we start with the customer. As a lean start-up, we’re able to innovate and iterate faster than most large food companies. For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights

In this instalment of The Plant Base's ‘Start-up spotlight,' we speak to Raya Liberman-Aloni, CTO and co-founder of PoLoPo, an Israeli start-up that employs molecular farming to produce traditionally animal-derived We’ve started with ovalbumin, but other animal proteins, notably dairy protein, could be produced on

In this month's edition of 'Start-up spotlight,' which champions smaller and earlier-stage businesses require less water, land and energy to produce, resulting in a lower carbon footprint that could enable up