Features

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