We are proud media partners of Foodbev Media who recently launched their brand 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 unrivalled insights into the current developments across the area, as well 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 fourth issue’s general themes are about plant-based innovations, new product releases, business news from across the plant-based sector, building a sustainable food system, and the global plant-based developments. They also interviewed Sophie’s BioNutrients, added a section on innovation in the freezer aisle, and presented two interesting events, World Plant-Based Taste Awards and Plant Based World Expo North America.
When it comes to spotlighting innovations in the plant-based sector, the magazine includes Oggs debuting a catering-sized liquid egg alternative for foodservice, GoodMills Innovation unveiling new texturates for fish and meat alternatives. There is also the launch of Upfield’s Violife brand debuts plant-based butter alternative, Mcdonald’s vegan burger in collaboration with Beyond Meat, and Miyoko’s Creamery raising $52m to advance vegan dairy innovation among other news.
As for industry news, you will read about ADM purchasing soy ingredients company Sojaprotein, Glebe Farm winning their court case against Oatly over trademark dispute, and Quorn opening a new culinary development centre in the US, among others.
The issue also shares more in-depth pieces, one of them being about the role new proteins, practices and technologies could play in building a more sustainable food system. The other, which is related to the title of the magazine, explores plant proteins and sports, and if these vegan protein options are to become the new normal for heavyweights.
To find out more about this exclusive offer, contact firstname.lastname@example.org, including the discount code: EATAD20
For more articles about The Plant Base magazine, go here.