Business news
Plant-based pantry
Milking it? How the Oatly Supreme Court judgment will influence branding in the plant-based sector
Michael Skrein, partner, and Eva Burkhart, trainee at law firm Reed Smith, examine how the Supreme Court judgement will impact the plant-based sector moving forward.
Plantible receives ‘No Questions’ letter from the FDA for duckweed protein ingredient
Plantible Foods has received a ‘No Questions’ letter from the Food and Drug Administration, validating the safety of its Rubi Protein ingredient made from duckweed.
The evolution of plant-based: A maturing category enters its next wave of growth
The plant-based category is entering its next growth phase – but what does that look like for the industry's key players, and where are the opportunities? Angela Flatland, senior sales director for plant-based at Spins, explores.
Manufacturing & technology
Multimedia
Two-step fermentation process improves smell of plant proteins
Researchers in the US have developed a two-step fermentation method that can improve the aroma of plant proteins, paving the way for more appealing plant-based foods.
Start-up spotlight: Koppie
This time, we speak to Daan Raemdonck, CEO and co-founder of Koppie, a company making coffee alternatives from fermented pulses.
VFC Foods and Meatless Farm split from Vegan Food Group
UK-based vegan food company VFC Foods, which also owns Meatless Farm, is undergoing a corporate separation from the Vegan Food Group (VFG), with co-founder Adam Lyons returning to the business to oversee operations.
Partner content
Updates and developments from FoodBev's partners from across the globe. Read more»
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The evolution of plant-based: A maturing category enters its next wave of growth
The plant-based category is entering its next growth phase – but what does that look like for the industry's key players, and where are the opportunities? Angela Flatland, senior sales director for plant-based at Spins, explores.
The Plant Base exclusive
Demystifying the protein space: A focus on better quality
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.
The Plant Base exclusive
Past the hype: Developing products that resonate beyond Veganuary
Amid changing consumer preferences and continuously evolving food trends, how can brands develop genuinely exciting plant-based products that have staying power on shelves, during Veganuary and year-round? We explore.
