February 2022

The first issue of the new year will look at the buoyant area of alternative protein.

In a growing and increasingly competitive market, companies of all sizes are developing and selling foods they believe offer healthier and more environmentally-sustainable substitutes for meat, dairy and seafood – although there are increasing questions being asked about their credentials.

We’ll dig into the latest developments across the plant-based, fermented and cell-cultured arenas.

EDITORIAL

Editor|Dean Best

Contributors | Andy Coyne, Simon Harvey, Victor Martino, Peter Peverelli, David Burrows, Simon Creasey
Magazine Designer | Dimeji Akinkuolie

Graphic Designers | Martina Labaiova, Anett Arc, Noemi Balint, Ashley McPherson, Tyrrell Lowe, Filipe Costa, Maria Gimenez
Lead Designer | John Hammond 

Publisher | Susanne Hauner
Digital Publishing Director | Duncan West

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Sales Manager | Sam Carne Roberts

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