ProVeg International

Are you an alt-protein start-up looking to grow? 🚀 The ProVeg Incubator is looking for pioneering founders to apply for the 13th edition of their accelerator programme, starting in April 2025. ✨ In particular, the Incubator programme is looking for unique start-ups developing plant-based alternatives to seafood, fish, meat and eggs, with a strong offering in functionality, sensory profile, nutrition, or sustainability. ProVeg Incubator is the world’s first and leading programme designed specifically for alt-protein start-ups developing game-changing products, ingredients and technologies that remove animals from the food system. What you get: - 5-month accelerator programme - Expert mentoring and a personal business advisor - Funding up to €300,000, including €75,000 in-kind services - Global network and 100+ alumni community - The use of a co-working space, test kitchen, and event space in Berlin Since starting out in 2018, they’ve supported well over 100 start-ups from around the world, including Remilk, Formo, Better Nature, vly, Infinite Roots®, Haofood, omnipetfood, Kern Tec, and Hooked Foods, to name just a few. 🌱 Does this sound like the right fit for you? Apply now ➡️ https://lnkd.in/dxgUgMya #ProVeg #AlternativeProtein #Startups

Time to meet the ProVeg team! ✨🎥 Wondering who’s behind ProVeg? Enter #MeetTheTeamTuesday! Today, we're introducing you to the amazing Prakrit Sachdeva, Impact Programme Manager at our Kickstarting for Good initiative. Over the next few weeks, we’ll introduce a different ProVeg International team member every Tuesday. 💚 So stay tuned and make sure to comment below if you have any questions for our amazing ProVeg colleagues! #ProVeg #TeamWork

Are plant-based alternatives healthy?🤔🌱 Unlock the truth in our latest report, 'Building bridges between habit and health: An investigation into the nutritional value of plant-based meat and milk alternatives'. The insightful report compiles supermarket product data from over 700 products in 11 countries to finally answer whether plant-based alternatives can be part of a sustainable, healthy diet. Inside, you will find a detailed breakdown of the results from our in-depth research, as well as expert recommendations for producers, retailers, governments and consumers. As ProVeg International’s Health and Nutrition Manager, Valentina Gallani, explained, “Our report highlights the current strengths and limitations of plant-based products, allowing stakeholders like industry and Governments to further improve plant-based offerings on offer in their nations’ supermarkets.” Stay tuned over the next few weeks as we highlight key findings from the report, and how these can help us to shape more sustainable diets on both an individual and global level. 🌍 Download the full report now ➡️ https://hubs.ly/Q02ZwDXG0 #ProVeg #PlantBasedMeats #AlternativeProtein

Forget flexitarians, open-omnivores are the newest consumer group you need to target! 🤯🍽️ Have you heard the term ‘open-omnivore’ before? According to Plant Futures Collective's Indy Kaur, they are the ‘future flexitarians’ and you should definitely be paying attention to them. Unlike traditional omnivores, who consume a wide range of foods without much thought to sourcing or impact, open-omnivores are willing to reduce meat and incorporate more plant-based foods into meals for health, ethical, and environmental reasons. 🌱 And they make up a significant portion of the European consumer base! After analysing the latest Smart Protein project survey data and respondent demographics, we estimate that 35% of European consumers are open-omnivores. With incredible purchasing power, this group might be the key to ‘mainstreaming’ plant-based foods and making healthy and sustainable eating accessible for everyone. Find out how to tap into this consumer base and attract open-omnivores on the ProVeg New Food Hub ➡️ https://hubs.ly/Q02Zk8b60 #ProVeg #OpenOmnivores #Flexitarians

Final call! 📢 Want to know if plant-based meats are actually healthy compared to animal-based proteins? This is your last chance to sign up for our upcoming webinar and find out! Tomorrow's webinar 'Building Bridges between Habit and Health: An investigation into the nutritional value of plant-based meat and milk alternatives' will answer hotly debated questions surrounding alternative proteins. During the webinar, our speakers will present the key findings from in-depth data collected from supermarket products across 11 countries and provide further insights to determine the nutritional value of plant-based alternatives. Our expert panel includes: - Valentina Gallani, Health and Nutrition Manager at ProVeg International - Nienke Mendes de Leon, Marketing Manager at The Vegetarian Butcher - Roberta Alessandrini, PhD, Director of Dietary Guidelines Initiative at PAN International - Physicians Association for Nutrition - Sarah E. Nájera Espinosa, Research Fellow and PhD Candidate at the London School of Hygiene and Tropical Medicine, U. of London - Anna-Lena Klapp, Head of Research at ProVeg International (Moderator) 🗓️ 26 November ⏰ 11 am CET Register now to secure your spot and access these exclusive insights ➡️ https://lnkd.in/eX3sXRZ8

Help! My child wants to go vegan! 🆘 Want to support your child’s interest in cutting animal products out of their diet? Whether it’s about health, ethics, or the environment, our helpful guide has got you covered with tips, nutrition advice, and practical steps to make the transition easy for the whole family. Swipe through for key insights and common questions, then tap the link to read the full article! 📲 https://hubs.ly/Q02YWkBj0 Let us know in the comments how you’ve supported your child’s journey or share your top plant-based parenting tips! 💬 #ProVeg #VeganChildren

COP29 may be over, but we’re already looking to COP30 to champion food system transformation! 🌱 As Aline Baroni, ProVeg Brazil’s Country Director explained at COP29, hosting next year’s edition of the global climate conference in Belém, Brazil, provides the perfect opportunity to make COP30 the food systems COP. 🇧🇷 Brazil is a country deeply affected by deforestation and biodiversity loss caused by animal agriculture and cattle ranching. Therefore, it makes sense to use COP30 to advocate for plant-rich diets and sustainable food systems as a multi-faceted solution. 🫛 Watch Aline’s press conference below and comment any questions you have! ⬇️ #ProVeg #COP29 #FoodSystemTransformation

That’s a wrap on the Action On Food Pavilion! 🎉🌱 But our final day wasn’t any less impactful! - Joanna Trewern moderated a panel discussion at the FAO Pavilion on bringing a multi-sectoral approach to climate action with The Good Food Institute, WWF, FAO, CGIAR and WFA. - Lana Weidgenant spoke at a side event at the Asia Climate Solutions Pavilion about the potential of protein diversification and how we can achieve it. - We held a meditation session at the Action on Food Hub Pavilion to reflect on everything we achieved at COP29 and say goodbye to all the amazing people who helped make it happen. Stay tuned for a full week two recap soon! 💚 #ProVeg #COP29Azerbaijan

Cultivated meat has now earned regulatory approval for sale in Hong Kong! 🇭🇰 Earlier this year, Hong Kong’s Centre for Food Safety (CFS) set a list of safety requirements that cultivated meat brands must satisfy to be sold in the region. Now, residents can try cultivated foie gras and quail parfait at restaurants in Hong Kong! 🤯 Created by Sydney-based start-up Vow, the cultivated quail parfait will feature in a dish exclusive to Hong Kong, served in smoke and topped with citric, yuzu and chives alongside brioche and pickles for a pricey HK$388 ($49.85), with the option to add caviar for another HK$198 ($25.45). There may yet be more approvals for cultivated meat before the end of 2024, but overall, it has been an incredibly significant year for the industry. Vow’s greenlights join the successes of Aleph Farms (Israel) and pet-focused Meatly (UK) in the last 12 months, with several other start-ups poised to join the list next year. Let’s hope 2025 is another year of progress and innovation in the alternative protein space! 🚀 Read more about Vow’s approval in Hong Kong on Green Queen Media ➡️ https://lnkd.in/ekagmaEk #ProVeg #CultivatedMeat #PrecisionFermentation

It’s Nutrition and Health Day - here’s your daily recap from COP29! 🌱🌎 ProVeg continued to drive some impactful conversations today, including: The road to 1.5 degrees - Stephanie Maw moderated a key session on aligning food systems with climate and nutrition goals entitled ‘Paving change or feeding illusions: Why we need a path to create sustainable, healthy and inclusive food systems and the role of the FAO 1.5 Roadmap’. Making connections around nutrition - Joanna Trewern and PAN International - Physicians Association for Nutrition’s Dr Nanine Wyma explored the links between nutrition and Sharm-El Sheikh joint work on agriculture in a workshop at the Action on Food Hub Pavilion. Identifying healthy climate action - Joanna also moderated a side event organised by PAN International determining pathways to decarbonising health systems and promoting healthy climate action. Tomorrow, we’ll be hosting one final side event alongside The Good Food Institute, WWF, FAO, and CGIAR, bringing a multi-sectoral approach to climate action, before the official closing ceremony of the Action on Food Hub at 2pm AZT. With just two days left of COP29, let’s make every moment count! Go team Action On Food! 🌐 #ProVeg #COP29 #SustainableFoodSystems