This issue we’re celebrating Thai New Year, getting creative with jackfruit, and taking a look at why quinoa is a future 50 food not to be overlooked. Plus, don’t miss our plant-based take on the bold flavours of Brazilian cuisine!

Celebrate Thai New year with vibrant herbs and spices, and moreish sweet, salty and sour flavours. We’ve got all the authentic ingredients you need to create everything from fiery pad thai stir-fries, to comforting tom yum soup.

Influences from Europe, Africa and Japan make Brazilian food a diverse blend of traditions, techniques and tastes that range from subtly spicy to intensely savoury. Discover our plant-based take and all the ingredients you need to create this trending cuisine.

Browse our collection of specially selected, high nutritional value, and low environment impact ingredients and inspiration - a must-have trend for your plant-based menu. Plus, check out our Chef's new Future 50 recipes now available on Seed-bank.

With scores of recipes nutritionally analysed and environmentally impact assessed, Seed-bank makes it simple for you to put exciting plant-based food on any menu. It’s easy to filter, either by meal occasion, main ingredient or world inspiration.

To keep you one step ahead of the competition, our collection of new food includes everything from cutting-edge plant-based meat and fish alternatives to authentically sourced world ingredients, from the everyday to the rare and hard to find.