plant base 14

The 14th issue of The Plant Base: Pints of Potential

The Plant Base by Foodbev Media

Issue 14: Pints of Potential 


plant base 14

We 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 14th issue of The Plant Base, delves into the exciting realm of ice cream alternatives and how innovation is driving the expansion of options in the market, providing more delicious alternatives for those seeking to satisfy their frozen sweet cravings. Furthermore, this article sheds light on nine popular and emerging sources of plant proteins, catering to the growing demand for plant-based protein options. It also explores the evolving landscape of condiments and dressings, keeping pace with the ever-changing plant-based industry. Lastly, don’t miss the exclusive interview with Nestlé, where they reveal the reasons behind their decision to discontinue their brands Wagu and Garden Gourmet in the UK and Ireland.

In this issue, there are some exciting highlights of plant-based innovations. JOI, an innovative alternative milk startup, has unveiled its groundbreaking one-ingredient hemp milk concentrate. Lypid launched the “world’s first” plant-based pork belly. Loryma has introduced its new crispies variety, delivering a delightful crunch and plant protein boost to snacks. These are just a few of the captivating plant-based innovations featured in this issue that are reshaping the future of food.

Looking ahead, the industry is buzzing with noteworthy news. NotCo has made a significant move by appointing Fernando Machado as their new CMO.  Additionally, Bel and Climax Foods have forged a strategic partnership, promising groundbreaking innovations and collaborations in the realm of plant-based food. AAK, has further solidified its commitment to plant-based food by investing in an innovation center, dedicated to advancing sustainable and delicious plant-based offerings. Lastly, Aqua Cultured Food has achieved a remarkable milestone by securing a notable $5.5 million in funding for their alternative seafood products.

The Pints of Potential section dives into the ice cream of the future, made from cauliflower, coconut, and cashew…these are just a few of the ingredients on the menu as the traditional ice cream tub gets a makeover. As innovation accelerates in ice cream alternatives, vegan and flexitarian shoppers have more options than ever to satisfy their sweet tooth.

Furthermore, The Big Deeper section discusses condiments and dressing. As alt-meat innovation continues apace and vegan fast food proliferates, the condiments category is catching up. Thankfully, today’s consumers can enjoy aioli made from fava beans, soy protein, and more. The dressings aisle is also getting new options for all consumers.

This month’s interview talks about Nestlé’s plant-based strategy, they opened up about the challenges faced in the UK and Ireland market focusing on the drop of their brands Garden Gourmet and Wunda from retail.

Last but not least, the Protein Power part examines how plant proteins have their work cut out to identify the best ingredient for their application. This issue lists the properties of nine popular and emerging sources across three key areas: nutrition, functionality, and sustainability.

As usual, the magazine also recommends noteworthy events:  Future Food-Tech Alternative Proteins, Plant Based World Expo North America, Anuga, Plant Based World Expo Europe, Plant Based Foods & Proteins Summit Asia, 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.

Share this post

Login now.