ProVeg

Lidl vemondo cheese

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Cheese Alternatives

Lidl Germany and ProVeg Open Doors for Plant-Based Cheese Startups to Join Vemondo Line

Lidl has partnered with the ProVeg Incubator to launch a competition to discover innovative plant-based cheese alternatives, offering a major opportunity for startups to bring their products to a large retail audience. The winning product will be sold in selected Lidl stores across Germany under the retailer’s Vemondo private label, providing exposure to a wide consumer base and the support needed to scale up production. The competition is open to a broad range of applicants, including end products, ingredients, and production technologies that could revolutionize the plant-based cheese sector. Christoph Graf, head of purchasing at Lidl in Germany, explained that Lidl is seeking “extraordinary” products and innovations in categories with the greatest potential for growth. Graf stated, “We are looking for true innovation in categories …

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Company News

ProVeg Nigeria Partners With V-Label to Promote Vegan Products in the Country

Food awareness organization ProVeg Nigeria has partnered with global vegan certification V-Label to promote plant-based and vegan products throughout Nigeria and sub-Saharan Africa. Nigeria is said to have seen significant changes in dietary patterns in recent years, with a growing number of consumers avoiding or reducing their intake of animal products. Consequently, the country is a rapidly expanding market for sustainable and ethical products, with one report suggesting that the Nigerian vegan food market will grow with a CAGR of 10.3% between 2024 and 2031. V-Label has already been active on the African continent for several years, with V-Label South Africa operating under the management of ProVeg South Africa. The initiative has been instrumental in promoting plant-based certification and awareness in the region, working with …

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A plant-based food system could promote social justice

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Society

World Day of Social Justice: How a Plant-Based Food System Could Build Fairer Societies

On World Day of Social Justice, which is observed on February 20, ProVeg International has called for increased recognition of the role of food systems in building fairer societies. The organization notes that industrial animal agriculture is associated with the exploitation of workers, who are often undocumented migrants. Those working in slaughterhouses and factory farms may suffer injuries and repetitive physical strain, and are also at increased risk of psychological distress. in some cases, this leads to depression, PTSD, domestic violence, or suicide. Meanwhile, government subsidies and supply chains favor large agribusiness, making it challenging for small farmers to succeed. Consequently, smallholders often face debt and economic instability. Benefits of a plant-based food system ProVeg argues that a plant-based food system could provide benefits such …

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mother with daughter in supermarket

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Politics & Law

Are Lobbyists Losing the Battle to Restrict Plant-Based Labelling in Europe?

The past few years have seen attempts by lobbyists in several European countries to restrict the way plant-based products can be labelled, with apparent success in some cases. However, recent developments indicate that the tide may be turning in favour of plant-based companies. A Czech minister recently confirmed that plans to restrict the labelling of plant-based products would be abandoned, following significant backlash from consumers and industry. The proposed restrictions would have prevented meat alternatives from being described using terms such as “burgers” or “sausages”, making it difficult for companies to market their products. In France, decrees preventing plant-based food companies from using terms such as “steak” or “sausage” have been annulled after the Court of Justice of the European Union ruled that they were …

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ProVeg announces winners of Food Innovation Challenge

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Fairs & Events

Self-Heating Plant-Based Beef & Rice Box Wins ProVeg Food Innovation Challenge

ProVeg has announced the winners of its fifth annual Food Innovation Challenge, held in conjunction with major food companies and open to students across the Asia-Pacific region. In first place is a self-heating plant-based food box containing “Hanwoo beef”, rice, and vegetables. Created by students from Australia’s Royal Melbourne Institute of Technology and the Netherlands’ Wageningen University, the invention has won a $3000 prize. It was developed on behalf of Korean company CJ Foods, which challenged students to create a sustainable and convenient alternative to Hanwoo beef (one of the most expensive beef cuts due to its high marbling). Four other teams received a $1000 prize: Students from Bogor Agricultural University in Indonesia developed a plant-based chocolate for health-conscious women on behalf of Mars. A …

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female farmer spraying veg

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Agriculture / Agribusiness

ProVeg Calls for Restructuring of EU Agriculture Subsidies to Prioritise Sustainable Crops

In a new policy brief, ProVeg International has called for the EU’s common agricultural policy (CAP) subsidies to be restructured to prioritise sustainable crop production. According to the policy brief, subsidies should incentivise farming that enhances nature, improves rural livelihoods, and minimises social and economic costs. ProVeg notes that some agricultural practices have consequences such as deforestation, soil degradation, greenhouse gas emissions, and biodiversity loss; in response, production may be intensified even further, creating a vicious cycle of harm. Along with incentives for sustainable crop production, the policy brief also recommends “true-cost accounting” for food production. It argues that if subsidies were allocated according to the true cost of food — accounting for factors such as environmental impact and the economic and human cost of …

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ProVeg new food hub

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Marketing & Media

How To Reach Non-Vegan Consumers With Your Plant-Based Brand

How do we bridge the gap between traditional meat-eating consumers and the growing world of plant-based alternatives? This question took centre stage in the latest episode of ProVeg International’s New Food Hub Podcast, featuring Vladimir Mickovic, Co-Founder and Chief Brand Officer of Juicy Marbles. Known for their innovative, marbled plant-based steaks, Juicy Marbles has a clear vision: to make plant-based meat that not only competes with but surpasses animal-derived counterparts in taste, texture, price, and convenience. Vladimir shared candid insights into the perceptions and misconceptions surrounding plant-based foods. For many meat eaters, plant-based options are seen as ‘overly processed’ or ‘chemically laden’ – an image that Juicy Marbles seeks to challenge. As Vladimir puts it, “The most advanced chemical process in our production is heating …

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Bezmasna plant-based butcher shop

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Politics & Law

Czech Government Prepares Amendment to Restrict Use of Meat-Like Terms for Plant-Based Products

The Czech government is preparing an amendment that will prevent producers of plant-based products from using terms such as “mushroom schnitzel”, “soy sausage” or “bean burger”. The amendment has ostensibly been proposed to protect consumers, but ProVeg Czechia argues that it will have the opposite effect. According to the organisation, the proposed legislation will confuse shoppers and harm plant-based companies. ProVeg claims that the amendment is intended to protect the meat industry rather than consumers, and will disrupt fair competition. The results of a YouGov survey commissioned by ProVeg Czechia confirm that most consumers are in favour of the use of meat-like terms for plant-based foods; 7 out of 10 respondents supported the continued use of names such as “soy sausage” and “vegan schnitzel”, while …

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German style sausages

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Health

Report: Plant-Based Meat & Milk Have Similar or Better Nutritional Profiles Than Animal Products

Research conducted by ProVeg International in 11 countries has found that plant-based meat alternatives have a better overall nutritional profile than conventional meat, while milk alternatives have similar nutritional properties to cow’s milk. The survey, the results of which have been compiled in a report, evaluated 422 meat alternatives and 251 milk alternatives in Belgium, Czechia, Germany, Italy, Malaysia, the Netherlands, Poland, South Africa, Spain, the UK, and the US. Scoring was based on internationally recognized guidelines — the WHO Nutrients Profile model (NPM), the Netherlands Nutrition Centre, and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation. Meat alternatives were found to have less saturated fat and significantly more fibre than animal meat, while milk alternatives contained less total fat and less saturated fat …

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ProVeg South Africa has released the third annual edition of the Plant-Based-Friendly Fast-Food Franchise Ranking report, coinciding with World Vegan Month, to celebrate the global rise of veganism and, particularly in the country.

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Market & Trends

South Africa’s Fast-Food Chains Expand Plant-Based Menus, Simply Asia Tops ProVeg’s Rankings

ProVeg South Africa has released the third annual edition of the Plant-Based-Friendly Fast-Food Franchise Ranking report, coinciding with World Vegan Month, to celebrate the rise of veganism in the country and globally. The new analysis shows ongoing interest and growth in plant-based offerings among South African quick-service restaurants (QSRs). A key finding is that plant-based menu options, including mains, sides, and desserts, have expanded compared to the previous two years, reflecting gastronomic innovations and growing consumer demand. The surge in plant-based options in food chains aligns with the overall growth of the national fast-food industry, which has seen a 41% increase in turnover from takeaways and fast-food outlets compared to 2019. According to the non-profit, QSRs are feeding more households country-wide than ever before, and more …

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The European Parliamentary Research Service (EPRS) has released a study that highlights Europe's animal-based protein balance and argues for the growing interest in alternative proteins. 

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Politics & Law

New EU Agri Commissioner Urged to Prioritise Proposed Action Plan for Plant-Based Foods

ProVeg International has called on the EU Commissioner-designate for Agriculture and Food, Luxembourg’s Christophe Hansen, to prioritise the proposed EU Action Plan for Plant-Based Foods during his term in office. Hansen is set to take over from Poland’s Janusz Wojciechowski if he is confirmed on November 27. Earlier this week, he was interviewed by MEPs about the Action Plan concept, which was presented to the European Commission in September in a report titled Strategic Dialogue on the Future of EU Agriculture. The report was the result of seven months of negotiations by organisations including green NGOs, consumer groups, farmers’ unions, and industry actors. It calls for a reduction in the consumption of animal-based proteins and support to make plant-based options more affordable and accessible. Additionally, …

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Opportunities in hybrid food products

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Meat- and Fish Alternatives

Opportunities in Hybrid Food Products

Although the hybrid food sector is still in its early stages, products that blend plant-based ingredients with precision-fermented or cultivated components hold great promise for transforming the food industry. By offering consumers a combination of plant-based and cellular agriculture options, hybrid products can meet the growing demand for food that is healthier, more sustainable, ethical, and delicious. In its latest New Food Hub article, ProVeg International explores opportunities in the hybrid foods sector, and makes recommendations for businesses in this growing space. A complementary strategy Consumer preferences in food are shifting, with more individuals seeking options that align with their health, sustainability, and ethical values. Consequently, a growing number of people are adopting a more plant-based diet. At the same time, innovators worldwide are developing …

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ProVeg New Food Conference

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Fairs & Events

Building a Sustainable Protein Future: Insights From the New Food Conference 2024

As global populations rise and protein demand increases, the food industry must innovate to ensure a sustainable future. At ProVeg International’s 2024 New Food Conference, industry leaders explored the evolving role of alternative proteins in addressing these challenges. Among the many insights shared, a handful stood out as pivotal for food industry stakeholders committed to fostering a more sustainable food system. So what do we need to do? Let’s look at two of the most important. Steps for a sustainable food industry Support farmers in the protein transition Farmers are at the heart of the shift from animal-based to plant-based and alternative proteins, but they need substantial support to make this transition successful. Education on growing new protein crops, providing fair, long-term contracts, and building …

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Why brand salience matters in the plant-based market

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Marketing & Media

Why Brand Salience Matters in the Plant-Based Market

Brand salience is crucial for success in today’s competitive plant-based food market. But what does this term mean and how can we build it? Understanding brand salience In essence, brand salience is about how noticeable or prominent a brand is in the minds of consumers. According to marketing expert Byron Sharp, author of How Brands Grow, brand salience is a key driver of consumer choice. While brand awareness indicates familiarity, salience takes it a step further, ensuring that your brand is the one consumers think of first when making a buying decision. Why salience matters in the plant-based market The plant-based market is expanding rapidly, with more brands and products entering the space every day. To stay competitive, plant-based brands must go beyond simple awareness …

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ProVeg fermentation technology for new meat

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Fermentation

Fermentation Technology for New Meat

Fermentation has been used in food production and preservation for thousands of years. Today, fermentation is used in the context of meat alternatives in more advanced ways, such as precision fermentation. This cutting-edge method uses microbial hosts like bacteria or yeast to produce specific proteins and other ingredients to create meat alternatives. In its latest New Food Hub article, ProVeg International dives into the future of the fermentation-enabled meat sector, sharing actionable insights for businesses and investors. For companies, the benefits of investment in this space are manifold and early investments in this technology could result in substantial returns. Fermentation technology enables the production of proteins with a reduced environmental footprint but also offers significant opportunities for product customisation. Companies can tailor the nutritional content, …

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ProVeg Food Innovation Challenge

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Fairs & Events

ProVeg Launches 2024 Food Innovation Challenge for Students Across Asia

This week, ProVeg is launching its 2024 Food Innovation Challenge, which invites students across Asia to develop a new plant-based food product for the Asia-Pacific market. Open to both undergraduate and graduate students, this year’s competition asks students to use ingredients from their home countries to develop innovative retail or food service products. Winners will receive a share of the $10,000 prize money, and may be offered career opportunities with the contest’s partner companies. These include Beyond Meat, CJ Foods, CPF, DaChan, Mars, Monde Nissin, Thai Union, and Unilever. The deadline for submitting ideas is November 20, but teams that submit before October 20 will also have the chance to present their ideas at the UN’s climate conference, COP29. This takes place in Azerbaijan in …

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two people wearing "go vegan" t-shirts at Oslo vegetarfestival

Oslo vegetarfestival 2023, Photo Credit: Oslo Vegetarfestival
Charity & Campaigns

Help Spread the Plant-Based Message in Norway!

The Oslo Vegetarfestival is the largest plant-based event in central Oslo and has been running every year for over a decade. To further increase its impact, the organisation works with other festival and event organisers in the country to make plant-based food offerings available at their events. Oslo Vegetarfestival has also started hosting the Future Foods conference, Norway’s go-to event for the plant-based food industry, to foster innovation and collaboration among all stakeholders. It’s the only event of its kind in the country, made possible with the help of ProVeg Grants. Since launching in 2019, ProVeg Grants has provided more than 900 grants to organisations and individuals in over 90 countries working to change the global food system. Your donation to ProVeg Grants will help …

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Headshot of Lea Stockmeier, Project Director NFC and Senior International Event Manager

Lea Stockmeier, Project Director NFC and Senior International Event Manager © ProVeg
Interviews

ProVeg: “At This Year’s New Food Conference, We’re Exploring Everything From Consumer Preferences to the Role of Legacy Dairy Companies in the Protein Transition”

The New Food Conference (NFC) stands as one of Europe’s top events in the food industry, bringing together international food experts, scientists, innovative startups, retailers, and policymakers. The conference focuses on the latest advancements in the alternative protein sector, delving into the future of food through high-profile talks, networking opportunities, and live product tastings. The NFC 2024 kicks off on September 3 with insightful sessions on the European market, featuring leading pioneers and top innovators from the food industry. We spoke with Lea Stockmeier, Project Director NFC and Senior International Event Manager at ProVeg, to learn about this year’s New Food Conference’s key highlights. What is unique about this year’s New Food Conference compared to previous editions? This year, the conference will not only focus on the consumer …

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ProVeg fat in plant-based products

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Ingredients

Why Fat is Key in Plant-Based Products

Back in April of this year, Cultimate raised a substantial 2.3 million euros in seed funding. Four months later, the cultivated fat brand is well on its way to becoming a significant player in the alternative protein industry. In its latest New Food Hub interview, ProVeg International sat down with Cultimate’s co-founder and CEO, George Zhelezyni, to learn more about the potential of cultivated fat. Not only does Zhelezyni share expert insights about the innovative cultivated fat market, but he also gives some honest advice for founders and start-ups looking to thrive in the alternative protein space. The low-down on fat In today’s market for plant-based foods, it’s meat-eaters that need unlocking. According to Zhelezyni, fat will be the key ingredient to achieving this. “We’ve …

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ProVeg - the role of whole cut plant-based meat products

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Meat- and Fish Alternatives

The Role of Whole-Cut Plant-Based Meat Products

It’s out with the old, and in with the new – the plant-based meat industry is undergoing a new surge in innovation. While the industry has experienced a shake-out and consolidation in brands and products in recent years, it’s also seen food-tech milestones achieved. As a result, tastier, meatier, and more in-demand products are now taking centre stage and attracting new consumers to the category. In its latest New Food Hub interview, ProVeg International sat down with Edwin Bark, Senior Vice-President of Redefine Meat. Following the Flank Steak product launch, Edwin shared thoughts on attracting meat-eaters, industry challenges, and the future of plant-based meat. “As good as the animal version” Consumer research shows that the sensory experience of plant-based meat products is vital to their …

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