20 Dec 2019 --- The plant-based revolution shows no signs of stopping, as industry grapples to find delicious, yet clean label, protein-rich alternatives to meat and dairy. While soy and wheat are still hugely popular with a legacy in the industry, pulses, nuts and legumes are gaining traction. On the show floor of Fi Europe & Ni 2019 (FiE) in Paris, France, FoodIngredientsFirst spoke with significant suppliers on how they are approaching the race to plant-based.