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The Plant Base

Issue 18

Say cheese! Exploring how animal-free proteins and innovative ingredients are maturing the dairy-free cheese category

Issue 18

Issue 17

A cut above the rest. Sink your teeth into the juiciest plant-based meat offerings in the whole muscle and deli cuts categories. Showcasing the tastiest products the industry has to offer this year, crowned by our judges

Issue 17

Issue 16

The snacking space gets a functional upgrade with boosted ingredients for elevated nutrition and wellbeing

Issue 16

Issue 15

Baking new ground: Eggs and butter are no longer essential to a satisfying slice, as we find out from innovators in the vegan cakes and pastries market

Issue 15

Issue 14

As innovation accelerates in ice cream alternatives, vegan and flexitarian shoppers have more options than ever to satisfy their sweet tooth.

Issue 14

Issue 13

The plant-based chocolate category is tapping into indulgence-oriented trends to find sweet success with vegan and flexitarian consumers alike.

Issue 13

Issue 12

From 'tofish' fillets to salmon-free sashimi, a slew of ocean-friendly
innovations are rewriting the menu.

Issue 12

Issue 11

Next generation 'cheeze'. Tangy no-goat chèvres and oozy French-style wheels are on the menu as the plant-based cheese board gets a makeover.

Issue 11

Issue 10

From 'cheez' concentrates to umami ingredients, we explore the flavour solutions helping brands to enhance their plant-based offerings.

Issue 10

Issue 09

The Plant Base investigates how industry players are reshaping the food
landscape by leveraging fermentation techniques new and old.

Issue 09

Issue 08

From pigless bacon to moo-free steak, we examine the latest innovations in the meat alternatives category.

Issue 08

Issue 07

From almond 'yogs' to 'oatgurts," The Plant Base investigates the innovations fuelling our appetite for yogurt alternatives.

Issue 07

Issue 06

Issue 06

Issue 05

Issue 05

Issue 04

Issue 04

Issue 03

Issue 03

Issue 02

Issue 02

Issue 01

Issue 01
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