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January Highlights from the plant-based and cultured-food sector: The mainstreaming of plant-based foods continues, and more…

As plant-based foods continue to expand into the mainstream, the sector is attracting interest and investment from all quarters, including producers of traditional animal-based products, as well as generating an…

European Union research funding in cellular agriculture

In the light of the current pandemic and the ongoing climate crisis, it’s imperative that the EU rethink the ways in which animal-based foods are produced, as well as fostering research into cellular agriculture…

Annual Review cover

What we achieved with your support in 2021

2021 was a challenging and unusual year for the planet and for ProVeg. Nonetheless, we managed to overcome the many obstacles and made incredible progress – thanks to your support! The ProVeg family is growing and…

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. This month we caught up with Veganuary…

The 10 best vegan books for beginners and long-time vegans

Attention bookworms! ProVeg presents 10 of the most inspiring and helpful books about veganism. This list ranges from compact guides that will get you started on a plant-based lifestyle to instructions for effective…

December Highlights from the plant-based and cultured-food sector: The plant-based market 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…

Cultured and plant-based ingredients: the best of both worlds

Combining plant-based and cultured ingredients allows for the development of a new generation of products that have the potential to be tasty, healthy, affordable, and sustainable. Adding cultured chicken fat to…

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…

COP26 petition hits >60,000 signatures

The petition asking world leaders to formally recognise the global warming impact of industrialised animal agriculture at the Conference of Parties (COP26) and commit to develop and invest in mitigation strategies…

Head of UN Advocacy at conference

The United Nations and ProVeg International

For the past few years, ProVeg has been developing key relationships with the United Nations bodies and its agencies. From receiving the UN Momentum for Change award to gaining permanent observer status, ProVeg…

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