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Native yeast protein to replace eggwhite – Ohly showcases new gelling protein prototypeInterviews
Nuts for Cheese: “Within One Year of Market Entry We Gained National Distribution With Products in 45 States”
May 10, 2022
Nuts for Cheese started life as a plant-based cheese brand when founder and CEO Margaret Coons was working…
Hydrosol and Planteneers at IFFA 2022: Meat or Plant-Based? The Solution in Between
May 5, 2022
Plant-based is more and more in focus, even at the international meat trade fair IFFA. Plant-based alternatives remain…
Nature’s Fynd: “Changing the Food System is Hard Work and Demands Innovative Solutions”
May 3, 2022
Nature’s Fynd creates versatile alternative proteins born out of research conducted for NASA on microbes with origins in…
The Craftory: “We Want to Make Measurable Impact the New Normal”
April 26, 2022
The Craftory is a VC firm with a focus on ethical CPG brands, whose purpose is to “champion…
One Planet Pizza: “We’re Not Your Typical Company. We’re Mission Led and Purpose Driven”
April 22, 2022
Much-loved UK brand One Planet Pizza has gone from strength to strength since launching in 2016 as the…
Lypid: “We Must Elevate the Sensory Experiences of Alternative Proteins and Satiate Consumers’ Palates”
April 19, 2022
San Francisco based Lypid, describing itself as a team of uncompromising scientists and foodies, says that “fat is…
DSM: “Hybrids of Animal and Cell-Based or Plant-Based and Cell-Based Protein Will Start to Appear”
April 8, 2022
Gilbert Verschelling, Director of Business Development & Innovation says that DSM is keeping an eye on the growing developments…
CULT Food Science: “We Will Be the Global Leader in Cell-Based Foods Through Investment & Tech Development”
April 5, 2022
Based in Canada and looking to be the global leader in cell-based foods, CULT Food Science boasts one…
Frida Rome: “Not All Vegans Are Saintly in Every Aspect Of Their Lives, We Certainly Are Not”
March 29, 2022
UK based vegan fashion brand Frida Rome found recent fame in the UK series Dragons’ Den (known as…
Heura: “The Exponential Growth We Are Experiencing Demonstrates That the Future Will Be Plant-Based”
March 23, 2022
Bernat Añaños Martinez is one of the most prominent activists in our industry, and the Spanish plant meat…
Meati: “We Intend To Be the Final Frontier of Animal-Free Protein, Creating a Superfood Protein Category That Will Change the Way People Eat”
March 22, 2022
Boulder Colorado’s Meati is creating mycelium-based whole cuts of meat through fermentation – two trending categories in plant-based.…
Gaia’s Farming Co: “Not Only Tackling the Dairy Industry But Also Changing People’s Views Towards Hemp”
March 21, 2022
Hemp has long been touted as a super-plant for its health and sustainability credentials, zero wastage, and thousands…
Eben Bayer: “Ecovative Has Engineered Mycelium Structures That Out-Perform Plastic, Leather, Even Meat”
March 16, 2022
It’s been a couple of years since we last spoke with Eben Bayer, and to say he has…
Ready Burger: “Looking at Numerous Flagship Locations So We Can Truly Compete at the Same Level as McDonald’s, Burger King & KFC”
March 10, 2022
Plant-based meat has traditionally been known – even infamous – for its higher price tag compared with animal…
Banabar: “We Are the Only Organic Bar Brand in Europe Using Dried Banana as a Base”
March 9, 2022
The organic energy bar market has become a booming industry on a global scale. In 2020, the market…
