ProVeg New Food Hub

🌱 Introducing the New Food Hub’s Showcase Page: Building up the alt-protein industry one conversation at a time. 🎉 Hello, LinkedIn! We're thrilled to unveil our brand-new Showcase Page, a dedicated space for our growing community of food system game-changers. Let’s get to it, shall we? 🌍 If you’re new here, ProVeg’s New Food Hub is a dynamic platform that connects food industry professionals, institutions, and policymakers from around the globe. 🚀 It's a hub that shares: - Actionable business insights - Breaking news - Trends and projections - Market research - Expert guides - Leverageable interviews And much more, with the latest and greatest from the plant-based, fermentation-driven, and cultivated food sectors. 💡Beyond our New Food Hub, we’ve established this platform as our dedicated meet-up space to discuss the latest New Food Hub insights and news, marketplace trials and tribulations, and burning alt-protein questions as they arise. 🤝 Our Showcase Page is a vibrant community where industry leaders, decision-makers, and change-makers can gather to exchange knowledge and foster collaborations. 🍽️ So share your thoughts, advice, and questions in the comments section, and let's ignite lively discussions that challenge the status quo and inspire positive change. And remember to follow, share, and spread the word! Ready to dive into the New Food Hub? Click the link below and become part of the alt-protein revolution that's sweeping the food industry. 🔗 https://lnkd.in/ekswfxc3 #NewFoodHub #B2BFoodInnovation #AltProteinRevolution #SustainableFuture #ProVeg

Have you heard the term ‘open-omnivore’ before? 🍽️ A term coined by the alternative protein sector, an open-omnivore sits somewhere between an omnivore and a flexitarian. Essentially, this consumer group consists of omnivores who are open to consuming plant-based meat products but haven’t done it yet.🌱 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 potential 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 ➡️ https://lnkd.in/ewcTCpGH #OpenOmnivore #PlantBased #ConsumerDemographics #NewFoodHub

Just 6 days until our upcoming webinar, 'Building Bridges between Habit and Health: An investigation into the nutritional value of plant-based meat and milk alternatives'! 📢 During the webinar, our speakers will present the key findings from in-depth supermarket product data to determine the nutritional value of plant-based alternatives. Introducing our expert panel: - 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 #ProVeg #PlantBasedMeats #AlternativeProteins

📢 Are you an early-stage alt-protein startup 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. They're particularly keen to work with startups developing plant-based alternatives to seafood, fish, meat and eggs, with clear differentiation and a strong offering in the areas of functionality, sensory profile, nutrition, or sustainability. The ProVeg Incubator is the world’s first and leading programme designed specifically for alt-protein startups 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 🏤 Facilities including 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 startups from around the world, including Remilk, Formo, Better Nature, vly, Infinite Roots, Haofood, omni pet food, Kern Tec, and Hooked Foods, to name just a few. Sound like the right fit for you? Apply now at https://hubs.ly/Q02XhjQ10 #NewFoodHub #Incubator #Startups

Consistency is key for plant-based brands 🌱 Brands that succeed aren't just the most innovative – they’re the most consistent! Our latest article explores why consistency in your brand message, product quality, and customer experience is essential for building trust and loyalty. From standout packaging to clear communication, aligning your brand identity across every touchpoint can be the game-changer your business needs. Key insights include: ✅ The impact of consistent messaging on consumer trust ✅ How to align your brand across different channels ✅ Tips for maintaining product quality and customer satisfaction Whether you're a startup or an established brand, mastering consistency can set you apart in the crowded market. Dive deeper into the strategies that can help you build a strong, reliable brand presence. Read the full article here: https://lnkd.in/eMZ6GCcg #PlantBasedBusiness #BrandBuilding #MarketingStrategy #ProVeg

Our team attended day one of Plant Based World Expo Europe in London yesterday, and what a day it was! 🌍 🌱 We enjoyed: - Chatting with innovative and inspiring brands from around the world - Watching talks on crucial food industry topics, from the future of cultivated meat to the importance of collective marketing and unified messaging in the plant-based space - Tasting an abundance of delicious, next-gen plant-based products (and we tasted a lot!) Did you attend the first day of Plant Based World Expo? What were your highlights? To all attending today, enjoy ✨ #NewFoodHub #PlantBasedWorldExpo #PlantBased

Why businesses should dive into the alternative seafood market 🐟 Whether it's plant-based fish fillets or cultivated shrimp, the alternative seafood sector is full of opportunities for innovation and sustainability.  Here's why businesses should be paying attention: 1. Rising consumer interest 📈 Over 70% of US consumers would try plant-based seafood if they were confident in its taste and texture. Meanwhile, in Europe, cultivated seafood is gaining appeal – 38% would consider purchasing it in the future. This presents a unique opportunity for brands to innovate and provide delicious, nutritious products. 2. Market growth potential 🚀 The European plant-based seafood sector alone saw an impressive 10% growth between 2022 and 2023, and it's not slowing down. Companies that invest in this space are well positioned to leverage consumer demand. 3. Aligning with sustainability goals 🌊 By embracing alternative seafood, brands can support marine conservation efforts and align with their sustainability objectives, appealing to environmentally-mindful consumers. Discover actionable strategies for tapping into the alternative seafood market in our latest article: https://lnkd.in/eDpx2P8G Are you exploring alternative seafood options? Share your thoughts! #SustainableSeafood #AlternativeProteins #ProVeg #NewFoodHub

Calling all product developers, food policy professionals, and corporate sustainability leaders 📢 Curious about the nutritional profile of plant-based products in supermarkets across the UK, Spain, Czechia, Belgium, the Netherlands, Germany, Italy, Poland, Malaysia, South Africa, and the USA? 🌍 On 26 November, join ProVeg International’s webinar to uncover findings from over 700 supermarket product data points, offering a comprehensive look at the nutritional value of plant-based alternatives. We’ll be presenting our new report: ‘Building Bridges between Habit and Health: An Investigation into the Nutritional Value of Plant-Based Meat and Milk Alternatives' 🌱 Meet our expert speakers: - 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 - Sarah E. Nájera Espinosa, Research Fellow & PhD Candidate at the London School of Hygiene and Tropical Medicine, U. of London - Anna-Lena Klapp, Head of Research at ProVeg International (Moderator) 🗓️ Date: 26 November ⏰ Time: 11 am CET Don’t miss this opportunity to access exclusive insights - register for the webinar today ➡️ Register here:https://lnkd.in/eX3sXRZ8 #ProVeg #ProductDevelopment #Nutrition #Webinar

Plant-based products focussing on wholefood ingredients are gaining traction 🫘 The plant-based industry is seeing a shift. Consumer preferences increasingly favour foods with ‘cleaner,’ less processed ingredients. This demand is fostering a trend within plant-based: wholefood-inspired products and dishes that focus on more natural ingredients like legumes, grains, and vegetables. Unlike traditional meat analogues, these wholefood-inspired products embrace their components’ unique flavours and nutritional value rather than trying to mimic meat. As this segment of the meat-free market gains momentum, it appears poised to establish a lasting presence. 📈 Read our latest article to explore the drivers behind this trend and learn how your business can leverage it: https://lnkd.in/e5U3zVVU Have you witnessed this growing trend? 💬 #NewFoodHub #Wholefoods #PlantBased

Retailers, it’s time to rebalance your protein sales 🛒⚖️ The private sector has a crucial role in positively contributing to a societal shift to healthier and more sustainable diets. Rebalancing plant and animal protein food sales ensures that consumption aligns with evidence-based health recommendations and planetary boundaries. Therefore, we’re calling for retailers to set clear targets to rebalance their protein sales and drive positive dietary change aligned with global and EU health and sustainability goals. 🌎 By tracking progress toward protein split targets, food companies can uncover opportunities, develop and evaluate interventions, comply with regulatory expectations, and contribute significantly to a more sustainable food system. How can this be achieved? Swipe below for our recommendations for targets and tracking. Read our full call to action here: https://lnkd.in/eiSjpd_C ⬅ #ProVeg #NewFoodHub #Retailers #ProteinSplit