Recent progress you’ve made possible

Seven standout projects have emerged victorious from the third edition of ProVeg Asia’s Food Innovation Challenge, with the winning project something of a milestone in culinary innovation. Students from the National University of Singapore claimed the top honor with their groundbreaking project, ‘Keepin’ it Shrimple’. This revolutionary allergen-free plant-based shrimp, designed for The Vegetarian Butcher, seeks to fill a gap in the $1.2-billion global plant-based shrimp market. Students from China’s Jinan University and the South China University of Technology secured dual second prizes for their inventive ‘Light Chewing Plant Based Meat’, and a plant-based caviar, respectively.

In an exciting development, the ‘Hi-Burger team’ from Panyapiwat Institute of Management, winner of the 2022 Food Innovation Challenge, contributed to the development of a plant-based Laab Kua (traditionally, a spicy minced-pork dish) product that is now available at 7-11 outlets in Thailand and distributed by global food producer CPF. The winners were mentored by CPF and the resulting product is proof of the impact of the Innovation Challenge on the region’s plant-based sector. We are proud to be fostering the next generation of plant-based pioneers!