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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
Advertising
Sales Manager | Sam Carne Roberts
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