Key figures across the industry share their thoughts on the current state of the sector, where the opportunities are and what challenges businesses are up against.

Protein continues to dominate the active nutrition space, but will the craze continue to resonate with future plant-based consumers?

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.

Quentin Schotte at Cargill Food Solutions Europe explores how plant-based confectionery producers can enhance their sweet treats.