New Cuisine
ProVeg International has launched the world’s first food industry sustainability summit, solely dedicated to creating a more sustainable global food system.
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Take the Veggie Challenge 2021
Receive 100+ free recipes, weekly menus, a handy app, and cooking tips.
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‘This Makes No Sense’
The EU spends millions on advertising unsustainable products, and barely promotes healthy and sustainable plant-based diets.
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NATIONAL DIETARY GUIDELINES NEED TO CHANGE
Dietary guidelines serve as the framework for millions of meals across the globe, from school lunches to doctors’ recommendations -- but nearly all ignore meat-reduction. You can help change that.
Learn More NowPro Taste 12 October 2021
Plant-based seafood recipes | Download our free ebook
Seafood without fish? No Problem! Download 10 scrumptious and sustainable seafood dishes developed by our ProVeg chef Theofano Vetouli.
Corporate Engagement 8 October 2021
Former pioneers in goat milk powder now drive plant-based proteins for specialty nutrition
Two former goat milk powder producers switched to developing plant-based specialty nutrition. Read the interview with HealthyProteins.
Cellular Agriculture 4 October 2021
September highlights from the plant-based sector
While supermarkets’ plant-based sections are expanding on an almost monthly basis, mainstream fast-food chains such as KFC, McDonalds, and Burger King are getting in on the action.
Corporate Engagement 29 September 2021
Bluu Biosciences: cultured fish as an alternative to overfishing
Global fish stocks are in crisis. Dr Sebastian Rakers explains how cultured fish can help to feed the world without destroying our oceans.
Corporate Engagement 27 September 2021
New Food Conference 2021 at Anuga: the future of protein
Proteins are one of the basic building blocks of the human body. But what are the alternatives to the animal protein that currently dominates dietary habits in many parts of the world?
Corporate Engagement 22 September 2021
“Algae are the plants of the future”
Dr Jean-Paul Cadoret will speak at the New Food Conference about algae's untapped potential.
