Features

How can we assess the life cycle of a product that hasn’t existed for an entire life cycle?

Kesha Stickland on how fungi, foresight and clean-label conviction are changing what’s on our plates

As protein sources diversify, the future of food will be shaped not just by taste, but by data

Once reserved for feed, single-cell proteins are now being transformed into food

Specialist players in cell lines, growth media, and bioprocessing are reshaping cultivated meat

Amity Reed explores how innovators are navigating the boundaries of transparency, trust and taste

The founders, scientists, researchers and engineers who are designing for affordability

10 pioneering companies that are driving the next wave of fungi-based food innovation

11 leading investors on what’s driving decisions in today’s post-hype funding landscape

Exploring how companies can best position themselves to accelerate large-scale adoption

Jeff Tripician unveils how Meatable’s leap in cell-based tech could redefine protein production

Sustainable, scalable, and resource-efficient, microbial proteins could transform food production

Intellectual property experts and food tech entrepreneurs reveal how to get IP right

How united efforts are helping to determine the future of biomass fermentation

Eight experts discuss about how best to navigate regulatory hurdles in alternative proteins

Meet the specialists working to advance the fortification and functionality of plant-based proteins

As molecular farming gains momentum, plants are emerging as powerful biofactories

Nick Bradley investigates why investors are betting big on fermentation

Paul Shapiro is on a mission to transform our food system via mycoproteins

Could specialization hold the key to getting cultivated meat onto dinner plates quicker?

With advances in cultivation and processing, algae may become a major player in the food industry

The experts making plant-based proteins as nourishing as possible without compromising on taste

Vow's George Peppou reveals how he's tackling affordability and building a new protein landscape

Lloyd Fuller explores the science and technologies behind the future of food

Winning in the world of alternative proteins hinges on smart marketing, explains Amity Reed

How innovation in the alt dairy sector is leading to delicious, sustainable options for consumers

Eight experts discuss 10 huge challenges for the alternative proteins sector

Louise Davis speaks with experts to explore the substance behind the 'Plant-Based 3.0' trend

Why Joshua March is adamant that blended products are the fastest way to affordability

How AI and machine learning are revolutionizing smart manufacturing in the alt proteins industry

Presenting the opinions of experts who believe a combined cocktail of sources is the way forward

With increased demand for healthier alt protein products, is 'clean label' the driving force here?

Nick Bradley speaks with global experts to discuss the complexities in protecting innovations

10 experts assess the situation with regard to the funding and development of alternative proteins

Nick Bradley discovers some of Andy Shovel's secrets behind the success of his company, THIS

Frank Millard speaks with the experts focusing on the scale up of cultivated meat production

John Challen highlights 10 ingredients that could become a fixture in tomorrow’s world

Can precision fermentation tech be scaled up quickly, cost-effectively, and successfully enough?

How companies can best navigate the challenging compliance landscape

Josh Tetrick on why he wants to prove there is an alternative to conventional meat

Michael Natale explains why he is enthusiastic about the future

How products are packaged is vital if manufacturers are serious about saving the planet

Meet the biotech experts striving to overcome obstacles in cultivated meat

Alternative fats are a potential gamechanger to revolutionize the meatless industry

John Challen assesses the state of the pet food market in light of consumption concerns

Ira van Eelen on why she wants her father's cultivated meat dreams to become a reality

Bruce Bennett takes us on a tour of Benson Hill's journey to design innnovative ingredients

Is global harmonization of cell ag regulations achievable? And if so, what needs to happen?

Could supply chain collaboration be the key to commercializing cultivated meat?

Will the next generation of bioreactors for alternative meats be fit-for-purpose?

A NASA concept has spawned new interest as a carbon-neutral source of food

Meet the experts betting on the success of the alternative beef and lamb products market

Didier Toubia reveals Aleph Farms' inter-stellar ambitions for its cultivated products

How automation in manufacturing could go a long way in reducing costs to achieve price parity

Innovators are helping producers turn what was once a dream into a scalable reality

How can startups source (and retain) the skilled personnel they require to flourish?

How developers of chicken and pork substitutes are perfecting products and business models

David Burrows investigates who will be next in line to join Singapore and Israel

David W. Smith examines some innovative, healthier and more sustainable ingredients

The technologies enabling companies to replicate look, taste and sense at scale

Jim Mellon explains how cell ag and alt proteins can help feed the 10 billion

Nick Bradley meets 10 leading players from the investment community

10 experts in fermentation bring us the latest in this transformative food technology

Phillip W. Magness & Peter C. Earle from the AIER provide an outside view of the plant-based sector

Louise Davis asks those responsible for shaping its future, what’s next for plant-based meats?

We ask pioneers developing alternative egg products how they are aiming to crack the market

We look at alternatives to seafood that deliver on nutrition, sustainability and animal welfare

David W. Smith digs up a number of innovators who truly believe there’s brass in muck