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“Algae are the plants of the future” – Dr Jean-Paul Cadoret on algae’s untapped potential

Can algae help to fix our broken food system? Dr Jean-Paul Cadoret is Chief Scientific Officer at Algama and President of the European Algae Biomass Association. At the New Food Conference, which takes place on…

August highlights from the plant-based and cultured-food sectors: the market for alt-animal products continues to expand

As the market for animal-free food products continues to expand at an accelerated pace, the space for cultured meat, fish, and dairy products is growing exponentially. In this month’s Highlights, we explore the…

Building a synergy between traditional agriculture and cellular agriculture

Ilttud Dunsford, who previously established a speciality meat-processing business and is now the CEO and Co-founder of Cellular Agriculture Ltd, talks to ProVeg about his journey to cellular agriculture and the…

From Nestle to Coca-Cola, the plant-based and cultured-food sectors continue to rise

As the plant-based and cultured-food sectors continue their relentless rise, they are attracting a rich diversity of actors, from multinationals such as Nestle, Starbucks, and Coca-Cola to a slate of startups from…

June highlights from the plant-based and cultured-food sector

A recent, widely circulated prediction by Credit Suisse suggests that the plant-based sector is set to grow 100-fold over the next three decades. While that might seem like a rather bold claim, it’s supported by…

Cracking the cheese code – the potential of precision fermentation

Cellular agriculture enables the production of real dairy proteins through precision fermentation, thus removing animals from the production process. In this insightful interview, Raffael Wohlgensinger, CEO and…

May Highlights from the plant based sector: Cultured caviar, plant-based ice cream, Michelin-starred restaurants, and more

The plant-based and alt-food sectors are exploding. From cultured caviar to plant-based ice cream to plant-based Michelin-starred restaurants, we’re moving ever closer to a more sustainable approach to food production…

New food is gaining ground: food pioneers gather at Europe’s biggest alternative protein conference

The food industry is facing one of the biggest upheavals in its history: plant-based is the order of the day, and innovations in alternative proteins show no sign of stopping. This was impressively demonstrated…

What’s next for plant-based milk?

Soy, oat, coconut, almond...it would seem that there is a plant-based milk option for every consumer and every occasion. And yet, it remains clear that the market is not yet saturated, with the plant-based milk…

various foods and seeds on a table

Seeds of possibility: why are the crops used in the Smart Protein project so promising?

Four crops for the future – the Smart Protein project is creating the next generation of plant-based-food-alternatives. Legumes – which include lentils, chickpeas, and fava beans – are high in protein…

NEWS HIGHLIGHTS

April Highlights from the plant based sector: 42% of global consumers now flexitarian, and much more

While the world slowly shifts to a new normal in which the corona crisis is not disappearing anytime soon, the plant-based sector is exploding, both in terms of constantly increasing consumer demand and an ever-expanding…

NEWS HIGHLIGHTS

March highlights from the plant-based sector: The key importance of price parity, and other news from the sector.

The plant-based sector looks set to continue accelerating in 2021, with price convergence with traditional animal-based products a key factor. Read on to find out more, along with a wealth of insights about developments…

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