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Matthew Glover

“It’s there for the taking”: An Interview with Veganuary co-founder Matthew Glover

As part of ProVeg’s mission to support the worldwide adoption of plant-rich diets, we’ve been interviewing thought leaders from across the food industry and retail sectors. We’re combining our consumer research…

December Highlights from the plant-based and cultured-food sector: The plant-based looks set to accelerate even faster in 2022

As 2022 kicks in, it’s already evident that the shift towards plant-based and cultured eating is set to continue accelerating. With consumer attitudes still shifting at an increasing rate, the race to join the plant-based…

November 2021 highlights from the plant-based and cultured-food sector: New Evidence Finds Most Shoppers “Most Likely Never to Visit” a Dedicated Vegan Supermarket Aisle

It truly is an exciting time to be part of the alternative protein industry, with last month seeing millions of dollars of investment in both the plant-based and cultured meat space, and Impossible Foods now having…

reducetarian movement

Brian Kateman, the face of the reducetarian movement, on swaps and sauces

Brian Kateman is the President and Co-founder of the Reducetarian Foundation. In this interview with ProVeg, he shares tips for foodservice professionals, discusses the future of the reducetarian movement, and suggests…

pan of scrambled tofu

October 2021 highlights from the plant-based and cultured-food sector: Eat Just’s alt-egg product heading to Europe, while cultured-food sector continues to grow

With the market for plant-based foods continuing to explode, and the cultured-food sector growing on a daily basis, the future of animal-free food has never looked brighter. Key developments this month include the…

Former pioneers in goat milk powder now drive plant-based proteins for specialty nutrition

Twenty years ago, Arnauld van Hees and Geannys Gonzalez were pioneers in the production of  organic goat’s-milk and sheep’s-milk powders for baby food. Last year, they switched to a business model that only makes…

September highlights from the plant-based and cultured-food sector: the plant-based sector continues to explode into the mainstream and more

As the plant-based sector continues its relentless rise, it is exploding into the mainstream. While supermarkets’ plant-based sections are expanding on an almost monthly basis, mainstream fast-food chains such as…

Bluu Biosciences: “Cultured fish is the alternative to overfishing our oceans”

According to the UN’s Food and Agriculture Organization, 90% of the global fish population is fully fished, overfished, or in crisis. At the New Food Conference, which takes place on 10-11 October in Cologne, Dr…

New Food Conference 2021 at Anuga: taking a look at 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? Mushrooms, algae, and cultured…

“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…

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