The Plant Base Magazine

Issue 28

Meat alternatives’ evolution through the decades as 2025 sees a new wave of veg-led innovation

Issue 27

Milk alternatives level up with plant diversity, barista-grade quality and cleaner labels.

Issue 26

How dairy proteins made animal-free, through precision fermentation and molecular farming, could impact the future of vegan cheese.

Issue 25

A deep dive into plant-based functional gummies and how they are transforming the dietary supplements industry.

Issue 24

The Plant Base takes a look at products and solutions to support a healthy microbiome.

Issue 23

Celebrating the latest developments in plant-based alcoholic beverages and processing solutions.

Issue 22

Developments in natural colours and flavours boost the appeal of plant-based products.

Issue 21

Protein powders and beverages are fuelling a broader group of plant-powered, wellbeing-focused consumers.

Issue 20

The market trends and consumer preferences shaping the rise of vegan ready meals and convenience foods.

Issue 19

The fungi fix. Fungi-based ingredients have firmly rooted themselves in the future of sustainable vegan food.

Issue 18

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

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 16

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

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.