The Plant Base
Say cheese! Exploring how animal-free proteins and innovative ingredients are maturing the dairy-free cheese category
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
The snacking space gets a functional upgrade with boosted ingredients for elevated nutrition and wellbeing
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
As innovation accelerates in ice cream alternatives, vegan and flexitarian shoppers have more options than ever to satisfy their sweet tooth.
The plant-based chocolate category is tapping into indulgence-oriented trends to find sweet success with vegan and flexitarian consumers alike.
From 'tofish' fillets to salmon-free sashimi, a slew of ocean-friendly
innovations are rewriting the menu.
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.
From 'cheez' concentrates to umami ingredients, we explore the flavour solutions helping brands to enhance their plant-based offerings.
The Plant Base investigates how industry players are reshaping the food
landscape by leveraging fermentation techniques new and old.
From pigless bacon to moo-free steak, we examine the latest innovations in the meat alternatives category.
From almond 'yogs' to 'oatgurts," The Plant Base investigates the innovations fuelling our appetite for yogurt alternatives.