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Tomorrow’s proteins will come from plants!

The Fraunhofer Institute for Process Engineering and Packaging, together with the Industry Association for Food Technology and Packaging, dedicated two whole days to plant-based proteins at a scientific-technology…

Pride Month: Plant-based, Queer, and Proud

With rainbow-coloured pride flags flooding our social media feeds in celebration of Pride Month, the month of June is dedicated to honouring those who stood up for their rights during the Stonewall Riots of 1969…

Plant-based cheese on the rise in Poland

Over the last couple of months, ProVeg has been working with Łowicz, one of the three biggest dairy companies in Poland. What might seem like a strange pairing at first glance, has turned out to be a very successful…

ProVeg at VeggieWorld Hangzhou

After a successful VeggieWorld in Hong Kong in March 2019, ProVeg helped to organise yet another successful edition of the event on the Asian continent in May. For the very first time, the popular trade fair took…

How diversity can help us work together more effectively

Embracing diversity implies recognising the qualities that make people different, such as age, gender, ethnicity and beliefs, and including a diverse range of people. Embracing ‘cognitive diversity’ is the inclusion…

European Elections: calling for a shift towards a sustainable food system

With the European Parliamentary elections drawing closer, ProVeg, together with the umbrella organisation European Vegetarian Union (EVU), has gathered core demands for the next legislature to consider in order…

Environmental committee promote EAT-Lancet report

The British Parliament was recently presented with evidence from the UK’s Environmental Audit Committee stating that a reduction of meat in our daily diet would be beneficial to public health and the health of the…

On the right track: More fast-food chains expand their plant-based options

In 2018, ProVeg provided a ranking of the the range of plant-based options offered by the world’s leading fast food chains. Since then, a few things have changed on international menus. We had another look at the…

Cakes around the world

Wherever you go in the world, you will always find cake on the menu. From tarte tatin in France to tres leches in Mexico, cakes are a staple sweet treat across the globe. Traditionally, most cakes are made using…

Famous Dutch apple crumble goes plant-based

Having a birthday just became a lot easier for vegans in the Netherlands. The Dutch department store, HEMA, recently updated and improved the recipe for their famous apple crumble. The company removed all animal-based…

EU set to ban ‘veggie burger’ labelling and continue factory farm subsidies

When is a veggie sausage not a sausage? We, at ProVeg, are one of many groups working hard to challenge a recent EU proposal that would prohibit producers of vegan or vegetarian food from labelling their products…

Derek Sarno on Wicked Kitchen, Tesco and beyond

ProVeg’s Senior Market Research Specialist, Holly Doran, spoke to Derek Sarno, Chef-Director for Plant-Based Innovation at Tesco, about his work at Tesco, his widely successful brand Wicked Kitchen and other endeavours. You…

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