Protein has exploded in the past few years, but has it reached its peak? In this opinion piece, Ando Ahnan-Winarno, food scientist and co-founder of tempeh brand Better Nature, takes a closer look at the problem with protein.

British plant-based recipe kit start-up Grubby has expanded its partnership with vegan food brand Bosh this year, alongside the launch of its biggest ever menu in celebration of Veganuary.

British plant-based food and beverage brand Bol has expanded its range of nutritionally complete meal shakes with two new flavour varieties, banana and strawberry.

Plant-based meat alternatives brand La Vie has introduced what it claims is a category-first innovation in the UK: Vegan Salami Sticks, rolling out this month for Veganuary.

ADM's Lucy Lu explores the opportunity for manufacturers to to leverage the benefits of soy to meet consumer demand for functional, protein-boosted foods in the APAC region.

Danone North America is tapping into the protein boom with the launch of Silk Protein, the latest addition to its plant-based drink portfolio.

Fermenta, a health and performance nutrition start-up, is set to introduce protein bars made with Solein in the US market, with consumer availability planned for Q1 2026.

UK plant-based meal brand Bol has introduced a new sub-range under its Power Pots line: Protein+.

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

Väcka, a Spanish plant-based brand known for its range of fermented vegetable cheese alternatives, is rebranding alongside an expansion of its range to include functional nutrition products.

DSM-Firmenich's Melanie Luangrath highlights the opportunity for sports nutrition brands to enhance every aspect of the full consumer experience when developing plant-based products.

Revo Foods has expanded its portfolio with the launch of Minced Fungi Protein, made from fermented mycoprotein and containing just four natural ingredients.