To mark National Pie Day, the food sensitivity specialist has created seven recipes to give people with vegan, gluten-free and dairy-free diets the chance to enjoy classic American pies.

Grab-and-go items, plant-based category expansion and ‘eatertainment’ will be big in the coming year.

The leading online culinary school believes five concepts will be prevalent in the coming year.

The six-month intensive program focuses on teaching home cooks and professionals the fundamentals of plant-based cooking.

The leading chocolate manufacturer has added dairy-free solutions to its product portfolio.

Plant-based lifestyles, clean and transparent sourcing and sustainable goodness are among the things fueling current and future global growth.

Consumers are choosing these products for health, sustainability and animal welfare reasons.

Anthea Cheng shares her expertise on baking without using animal products.

Plant-based proteins are becoming a mainstream ingredient that appeals to a broad section of consumers.