At ProVeg, we recognise that the business sector has a key role to play in transforming our global food system. As such, we provide numerous events, activities, and resources that support businesses in shifting to plant-based food production.
Explore interventions related to our Impact Areas
New Food Hub
Actionable insights, sustainable revenue, and inspiring stories
By Billy Nicholles, New Food Hub Writer at ProVeg International Serving plant-based success on school plates…
The future of healthcare catering Across the public catering sector, alternative proteins are on the rise…
How does the colour of packaging influence consumer willingness to purchase plant-based meat products? When…
The ProVeg New Food Hub is packed with concise expert guides and market research designed for busy professionals. We’ve compiled global market data, case studies, and professional recommendations in one easy-to-use platform that supports your business needs and provides a host of actionable insights, industry news, trends, tips, and stories from business leaders and industry innovators.
New Food Events
Position your company as a thought leader in the plant-based sector
In addition to numerous webinars and workshops, ProVeg hosts:
These events provide a wealth of insights into the latest developments in the plant-based and alternative-protein spaces.
Events and Webinars
A follow-up to the 2021 survey report, ‘What Consumers Want’. You will gain a deeper understanding of the long-term potential of the plant-based food industry.1 November 2023
This webinar will delve into the business opportunities presented by hybrid food products that blend plant-based and cultivated-meat ingredients.10 January 2023
With the plant-based and alternative-protein sectors continuing to grow, protecting your business’…4 January 2023
Small changes, big impact: how ingredient decisions affect the sustainability impact of your products
This webinar will shine a light on how to tweak formulations or growing locations in order to reduce carbon emissions or water usage and provide improved supply-chain stability.5 December 2022
Hosted in partnership with Innova Market Insights, this webinar delves into what developments we can expect in the plant-based sector in 2023 and how businesses can capitalise on them.4 November 2022
Hear from our expert panel of food-industry professionals on strategies you can use to make plant-based products more affordable, and how to build effective relationships to create sustainable revenue.13 October 2022
Fostering change through innovation
We are shaping the future of food by supporting pioneering companies that are developing disruptive alternatives to animal-based products and ingredients.
Ensure consumer trust and confidence with the V-Label
Established in Switzerland in 1996, and run by ProVeg in Germany, Czechia, South Africa, and Belgium, the V-Label acts as a reliable instore shopping guide for consumers looking for plant-based products.
Around the world, more than 50,000 products from about 4,300 licensees now carry the V-Label. By certifying your products as vegan or vegetarian, you’ll increase the trust and transparency associated with your brand.
Food Innovation Challenge
Expand and improve your product range
Our Food Innovation Challenge helps corporate partners to accelerate sustainable innovations while giving students valuable insights into an exciting and fast-growing industry and channelling their creativity towards solving some of the biggest challenges the world faces today.
Get in touch with Shirley Lu if you’d like to get involved on a corporate level.
Veggie Challenge Teams
Expand your reach and grow your brand with the Veggie Challenge
Smart Protein Project
Expand and improve your product range
The Smart Protein project is a four-year collaboration between 33 partners across 21 countries to develop novel proteins.
ProVeg works closely with all the Smart Protein partners and is responsible for communication and messaging around the project, as well as contributing to market and consumer research.
The multipronged approach explores the potential of:
with a focus on improving the structure, taste, and flavour, as well as looking at the upcycling of waste-streams from pasta, bread, and beer production – ingredients that are not currently widely used in food production but which have great protein potential.
Consumer and Market Research
Customised market screening and consumer insights
Through our various departments and country branches, ProVeg regularly publishes insightful market research, consumer surveys, and industry-leading reports.
This pan-European survey report carried out by ProVeg in partnership with the University of Copenhagen…
Calling all food-industry professionals, especially those in the fast-food sector. Get ready to embark on…