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PROVEG Blog

MAX Burgers on how sustainable food concepts can be implemented in the corporate world

The fast-food chain MAX Burgers is the oldest burger chain in Sweden. In 2011, t...

Looking back at 2018 – the year plant-based living went mainstream

Interest in plant-based living soared in 2018, with many more people choosing to...

Putting animal agriculture onto the climate change agenda

ProVeg was in attendance at COP24 earlier this month, stressing the impact that ...

Expanding the search for plant-based proteins

For decades, soya has dominated the ingredients lists of plant-based meat and da...

ProVeg’s New Food Conference: shaping the future of food

At a moment in time when we are facing rapidly increasing demand for animal prod...

Meet the winner of the United Nations climate action award

Building ‘Momentum for Change’ is what motivates people at ProVeg to do what...

ProVeg Ranking 2018: Vegan-friendly fast-food chains

How vegan-friendly are international fast food chains? We carried out some resea...

Plant-based cheese – our test community give their verdict

The ProVeg test community is a service that ProVeg offers to companies, allowing...

The ‘best in class’ plant-based products from SIAL

For many in the food industry, SIAL Paris, which took place from 21st to 25th Oc...

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