Melissa Bradshaw is a journalist specializing in plant-based food and sustainability. She writes for The Plant Base and her work has also appeared in The Engineer UK and video.tm. Melissa covers topics such as plant-based innovations, alternative protein sources, and the growth of the vegan market.
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Melissa's coverage predominantly focuses on the food and beverage industry, with a strong emphasis on plant-based and vegan products. Her articles often feature press releases, private sector announcements, and promotional deals within this space.
To effectively reach out to Melissa, consider providing pitches related to new product launches or innovations in the plant-based food sector. Highlighting unique angles such as sustainability, health benefits, or consumer trends may resonate well with her coverage focus.
Given that Melissa doesn't have a specific geographic focus mentioned but covers international companies introducing new products globally in the plant-based food space would likely be of interest to her.
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The Plant Base attended Vitafoods Europe 2024 last week in Geneva, Switzerland. The three-day nutraceuticals event, hosted at the Palexpo Convention
Finnish biotech start-up has raised a total of €36m to support the construction of its new mycoprotein factory in Kirkkonummi, Finland.
By: Melissa Bradshaw
UK climate tech start-up Foodsteps has partnered with the (GFI) on the launch of a new tool designed to help alt-protein brands assess their carbon footprint.
Global chocolate giant Ferrero has revealed plans to launch a plant-based version of its iconic Nutella spread this year.
By: Melissa Bradshaw
Netherlands has revealed that sales of its meat alternatives increased when they were placed directly next to traditional meat products.
By: Melissa Bradshaw
Biotech start-up Kynda has commenced construction of a large-scale facility for mycelium protein production in Germany.
Three Robins has expanded its oat drinks range with the launch of two oat milk-based smoothies for children, containing vegetables and no added sugar.
is launching a new spicy jalapeño burger in the UK, unveiled just in time for the summer barbecue season.
has introduced its latest reformulated recipe, Just Egg V5, claimed to offer significant improvements in flavour, texture and functionality.
Plant-based food brand has announced its acquisition, including its associated brands, by Ahimsa Companies.
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