The Plant Base by Foodbev Media
Issue 7: Dairy-free disruptors
We are proud media partners of Foodbev Media who recently launched their new magazine, The Plant Base.
Thanks to our collaboration, you can get a 20% discount on all subscriptions using our code: EATAD20. You can either buy previous editions of the magazine or subscribe to the semestral 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. Also, it accounts as 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 7th issue of the Plant Base covers business news from across the plant-based sector, as well as plant-based innovations and new products releases. As usual, the magazine offers two interviews with experts and leaders in food tech. They discuss their vision of a certain topic and how it would help the world and industry to evolve sustainably. This month we have Lejjy Gafour, Cult Food Science investment platform’s president, explaining why he believes cell-based technologies could help create a more sustainable and ethical future for plant-based commodities; and Roger Drew CEO of Eighth Day Foods who walks us through the full potential of lupins as a source of food, and the production of its “Lupreme protein”, a protein produced from lupin seeds using fermentation.
In terms of plant-based innovations and new products releases, the magazine features the world’s first textured potato protein by KMC, the launch of a sweet lupin-based egg alternative by Plant B, the technology development from Givaudan to enhance the taste and juiciness of meat substitutes, and much more disruptive announcements.
Regarding Industry news, the magazine highlights the big joint venture between Kraft Heinz and NotCo for plant-based innovation, the new Nestlé plant in Serbia that has a value of $73 million, which will produce the company’s Garden Gourmet portfolio, as well as the $100 million funding raise of Next Gen Foods for their vegan chicken launch in the U.S.
The next section points out the magazine cover Dairy-free disruptors, unfolding all the dairy-free plant-based yogurts innovations characteristics, from almond “yogs” to “oatgurts, including the opinion of industry leaders. It also discusses how brands are churning out dairy-free offerings very fast, and how & why protein is a top priority for consumers when they are choosing their product.
In a separate section, the magazine takes a look at how emerging technologies are helping to tackle some of the most tenacious challenges in the plant-based industry. From AI-powered product development to the new texturizing technology, the goal is to create a path towards a more sustainable future.
As usual, it also recommends two noteworthy events to assist these upcoming months.
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For more articles about The Plant Base magazine, go here.