Plant-based advocacy physician group sues US government over latest dietary guidelines
The Physicians Committee for Responsible Medicine, a non-profit organisation that promotes plant-based approaches to healthcare and nutrition, has filed a lawsuit against the US federal government over its 2025-2030 Dietary Guidelines for Americans.
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Business news
Plant-based pantry
Äio and TFTAK secure €1.94m to enhance microbial oil production
Estonian biotechnology start-up Äio has teamed up with research organisation TFTAK (Center of Food and Fermentation Technologies) to launch a three-year R&D project focused on microbial oil production.
Ingredion appoints Diego Reynoso as new chief financial officer
Ingredion has appointed Diego Reynoso to the role of chief financial officer, effective from 1 October 2026.
Plant-based dairy: Functionality and flexitarians drive innovation in 2026
As the alt-dairy industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, The Plant Base takes a deep dive into the current state of the market.
Manufacturing & technology
Multimedia
Nova Scotia invests in precision fermentation technology expansion at scale-up facility
The Canadian province of Nova Scotia has made a CAD 1.2 million (approx. $864,000) investment in precision fermentation at biotechnology scale-up facility, the Verschuren Centre.
GNT seeks US FDA approval for plant-based yellow safflower concentrate
Natural colour supplier GNT, producer of the plant-based Exberry range, has filed its safflower colour additive petition with the US Food and Drug Administration (FDA).
Millow closes €2m funding round to expand clean-label protein production capacity
Swedish food-tech start-up Millow has closed a €2 million funding round to support the expanded production capacity of its clean-label protein made from oats and mycelium.
Partner content
Updates and developments from FoodBev's partners from across the globe. Read more»
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Plant-based dairy: Functionality and flexitarians drive innovation in 2026
As the alt-dairy industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, The Plant Base takes a deep dive into the current state of the market.
The Plant Base exclusive
From technical proof to buyer confidence: How food-tech start-ups need to communicate commercial readiness
In a challenging commercial environment, Edera Labs' Chiara Molena highlights how today's food-tech start-ups must look beyond technical validation in order to demonstrate commercial maturity and see success.
The Plant Base exclusive
Beyond the claims: Understanding biological response to plant-based sports performance ingredients
Simona Mrakic-Sposta, of the Italian National Research Council, discusses how insights from her recent study on beetroot-derived nitrate supplements could pave the way for more evidence-based formulation of plant-based sports nutrition products.
The Plant Base exclusive
Why precision fermentation is enabling plant-based, not competing with it
Precision fermentation is often framed as a competitor to plant-based food, but the reality may be far more collaborative. CPI's Suzanne Robb explores how fermentation could enable the next phase of alternative protein growth.
The Plant Base exclusive
Start-up spotlight: Haskapa
In this instalment of 'Start-up spotlight' – which celebrates smaller, earlier-stage companies and their innovations – we speak to Evie Kemp, founder, physician and research director of Haskapa: a UK-based, science-led nutrition company built around the haskap berry.
The Plant Base exclusive
From global fusion to ‘newstalgia’: FoodBev tours ADM’s Berlin flavour lab
FoodBev Media was recently invited to take a journey through today’s most influential taste trends during a visit to ADM’s Flavour Innovation Centre in Berlin, Germany, where plant-based innovation was among the key focus areas.
