smooth operator

The 13th issue of The Plant Base: Smooth Operator

The 13th issue of The Plant Base explores closely the plant-based chocolate industry, which is gaining popularity among vegans.

The Plant Base by Foodbev Media

Issue 13: Smooth Operator 


smooth operatorWe are proud to be media partners with Foodbev Media which launched their new magazine, The Plant Base. 

Thanks to our collaboration, you can get a 20% discount on all subscriptions by using our code: EATAD20. Previous issues of the magazine can be purchased, or you can subscribe to the semester version.

The Plant Base is the first B2B magazine in the food and beverage industry solely dedicated to the plant-based sector. It provides readers with unrivaled insights into the current developments across the area and an essential guide to the future of the segment.

Published six times a year, The Plant Base covers compelling subjects such as plant-based meat and dairy alternatives; ingredients for plant-based products; bio-packaging; the future of farming; and much more.

Each issue of The Plant Base features innovations, news, in-depth exclusive features, market research, expert insights, and more – helping you to keep up with one of the industry’s most exciting and fast-evolving markets.

The 13th issue of The Plant Base explores closely the plant-based chocolate industry, which is gaining popularity among both vegan and flexitarian consumers who are looking for indulgent treats. New frontiers in production technologies are also explored, along with health-focused RTDs and the emergence of microalgae in the mainstream. The magazine also features an interview with Connectomix Bio, a company exploring the potential of microbes in the plant-based industry.

Here are a few highlights from this issue’s plant-based innovations: Belcolade’s new plant-based white couverture offers a creamy texture, perfect ‘snap,’ and allergen-free properties, suitable for various chocolate products. H!P Chocolate range of three plant-based sharing pouches, aimed at increasing choice for dairy-free chocolate consumers. Mush Foods‘ plant-based protein ingredient called 50Cut, made from edible mycelium species, with a natural umami flavor that reduces animal protein content in meat products by 50%, among many other innovations!

Moving forward, some noteworthy industry news include: Beyond Meat, despite a 20.6% drop in net revenue, exceeded analysts’ projections and reported a Q4 net loss of $66.9 million. On the other hand, The Ish Food Company, a startup based in Delaware, secured over $5 million in seed funding to expedite research and development and foster expansion. Additionally, the US FDA unveiled draft labeling guidelines for plant-based milk alternatives to provide consumers with precise and informative product information.

The Smooth Operator section delves into the latest advancements in the plant-based confectionery category, highlighting the surge in its mass-market appeal and its alignment with the indulgence-oriented trends of the traditional confectionery market. Iconic chocolate bars such as Dairy Milk and KitKat have undergone a vegan makeover, thanks to major players in the industry such as Mondelez and Nestlé. The exponential growth of the alternative milk product market is attributed to several factors, including heightened environmental consciousness, a lack of innovation in the dairy chocolate sector, and technological breakthroughs.

For plant-based chocolate brands to capitalize on the flexitarian market, it is crucial that they communicate the same level of indulgence as their conventional counterparts. One viable approach is to draw inspiration from classic favorites such as Ferrero Rocher and craft similar products that cater to vegans. By doing so, these brands can entice and delight consumers while contributing to the development of a more sustainable and ethical confectionery market.

Furthermore, The New Frontiers part showcases how new technologies are aiding plant-based companies in meeting consumer demands for taste, texture, sustainability, and nutrition. Firms are creating plant protein products from the fiber up to emulate the complex textures of animal meat. Tender Food, for instance, employs fiber-spinning to produce thin strands of plant protein that replicate whole-cut meats’ texture. Meanwhile, Tetra Pak has devised a ‘whole soya’ method to improve the nutritional value of dairy-free drinks while minimizing waste.

This month’s interview focus on the potential of microbes, with Connectomix Bio‘s chief science officer and managing director, Milena Ivanisevic, and Dorian Leger discussing their research into the use of microbial lipids to enhance alt-protein products.

Last but not least, The Plant Base examines the emerging trend of microalgae gaining momentum in the food industry. Companies are exploring the potential of these aquatic organisms to introduce innovative ingredients and products, from natural blue colorings to boosting plant protein.

As usual, the magazine also recommends noteworthy events: Vitafoods Europe, Bridge2Food Summit Europe, Plant Based World Expo North America, Anuga, and Fi/Hi Europe.  

To find out more about this exclusive offer, contact, including the discount code: EATAD20 

For more articles about The Plant Base magazine, go here.

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