The 6th ProVeg Food Innovation Challenge (FIC) has successfully concluded, marking another milestone in strengthening collaboration between academia, industry, and the next generation of food innovators in China.
Challenge Impact by the Numbers
This year’s edition achieved unprecedented scale as a leading platform for alternative protein and plant-based innovation in China:
- 2,700+ student participants
- 220+ universities engaged
- 190+ academic mentors
- 380 high-quality food innovation proposals submitted
“This competition is more than a contest; it serves as an important bridge connecting promising young talent with real industry needs.” — Jasmijn de Boo, Global CEO, ProVeg International
The Challenge was supported by the NeoProtein Committee of the Chinese Institute of Food Science and Technology (Advisory Board) along with eight industry leaders:OATLY, Yihai Kerry Arawana, Beyond, Dali Foods, Yinlu Foods, Starfield, MoreMeat, and Fushine.
Strengthening Industry–Academia Collaboration
The Challenge was supported by the NeoProtein Committee of the Chinese Institute of Food Science and Technology (Advisory Board) along with eight industry leaders:OATLY, Yihai Kerry Arawana, Beyond, Dali Foods, Yinlu Foods, Starfield, MoreMeat, and Fushine.
To further elevate the competition, ProVeg introduced the inaugural “Mentor Awards” this year to recognize the vital role mentors play in guiding and inspiring student innovation.
Award Highlights: Next-Gen Food Innovation
Students demonstrated strong insights into local food culture, precision fermentation, and functional nutrition. The top innovations included:
Grand Prize Winner
- Innovation Concept: MycoCrisps (MoreMeat)
- Team Member: Han Zhuoyu, Zhao Kangxuan from Ocean University of China, Zhang Zhenyu from The University of Hong Kong
- A clean-label, high-protein functional food concept powered by precision-fermented fungal (mycelium) protein, delivering a distinctive crispy texture and high nutritional density, paired with sustainable packaging design for a more environmentally responsible snacking experience.
First Prize Winners
- Adzuki & Coix Plant Milk (OATLY): Liang Lesi, Yuan Zhenxiang, Pang Yaxin from Beijing Normal-Hong Kong Baptist University and Chen Haozhen from Guangdong University of Technology developed a zero-sugar plant milk inspired by Traditional Chinese Medicine “dehumidification” concept, combining coix seed, red bean, and enzymatic processing.
- RizGlow (Yihai Kerry Arawana): Tan Fang from Ocean University of China & Liu Tingying from New York University created a high-fiber, rice bran–based functional shake focusing on sustainable ingredient utilization and eco-friendly packaging.
- JoyBoom:Dual-protein Meat Stick (MoreMeat): Dong Sizhe, Yang Zhongyu, Qin Lang, Cai Woqi from South China University of Technology developed a dual-protein meat stick, utilising latest food technology including dual-enzyme synergy to mimic the authentic texture of meat fibers.
Second & Third Prizes
Winning teams from leading Chinese agricultural and food science institutions, including Jiangnan University and China Agricultural University, demonstrated strong innovation across technical development, go-to-market strategy, and commercial feasibility. Their projects tackled next-generation food challenges through the use of grains such as oats and rice bran, plant proteins including soy and chickpea, and emerging ingredients like mycelium and microalgae.
Driving the Global Food Transition
According to survey data from participants, over 90% of students said the challenge improved their understanding of the sustainable food sector and clarified career ambitions. More than 85% reported stronger R&D and market skills, while over 75% said the experience increased their focus on environmental sustainability.
As Professor Qing Kong, mentor of the Grand Prize-winning team, noted, “We are very grateful that ProVeg has built such a collaborative innovation platform connecting academia, industry, and students. It helps young innovators bridge academic research with real market needs, allowing ideas to combine scientific depth with practical potential while cultivating future talents for the sustainable food industry.”
As the 6th edition concludes, these emerging innovators are becoming an increasingly important force in shaping the future of food systems. Looking ahead, ProVeg China will continue to empower youth-driven innovation and contribute to the global sustainable food transition—advancing toward a healthier, more resilient, and sustainable future.
LinkedIn Post
Empowering Talent, Accelerating Change
The 6th ProVeg Food Innovation Challenge has officially concluded, bringing together China’s next generation of sustainable food innovators and strengthening collaboration between academia and industry.
- This year’s Challenge achieved record scale:
- 2,700+ students
- 220+ universities
- 190+ academic mentors
- 380 innovation proposals
Participant survey insights:
- 90%+ improved understanding of sustainable food systems
- 85%+ strengthened R&D and market skills
- 75%+ increased focus on environmental sustainability
This year also saw the launch of ProVeg’s inaugural “Mentor Awards,” recognizing the vital role educators play in guiding student innovation.
ProVeg China remains committed to empowering youth innovation and accelerating the transition toward more sustainable food systems.
Learn more about the Food Innovation Challenge:
https://proveg.org/cn/
#FoodInnovation #AlternativeProtein #SustainableFood #FoodTech #FutureOfFood #PlantBased #ProVeg
