We support and connect global partners and start-ups to advance plant-based and cultivated food innovation; we raise public awareness around the multiple benefits of these foods.
All the winners of the Southeast Asia Food Innovation Challenge
The first ever Southeast Asia Food Innovation Challenge, hosted by ProVeg Asia, concluded in June with an online awards ceremony. The six winning teams all consisted of students from leading universities across Southeast Asia. Of the 125 proposals submitted by more than 400 students from 54 universities in 13 different countries, six projects proved to be the most creative and innovative. Mentored by leading food-industry players from Beyond Meat, CPF, Haofood, Nestlé, Oatly, Unilever, and ProVeg International, the winners presented plant-based creations ranging from pot pies inspired by popular regional dishes to a plant-based ice cream that changes color! The winner of the challenge hails from Chulalongkorn University in Thailand, with a proposal for plant-based wagyu-style marbled-meat slices infused with immune-boosters, which will be sold as ready-to-eat meals in recyclable packaging. The Challenge received numerous press mentions, including from Green Queen and Bangkok Biz News.
Asia presents the largest opportunity for plant-based diets, and ProVeg Asia is more than ready to embrace this enormous opportunity and expand the reach of the plant-based movement in the region.
Read more about the Challenge’s winners here.
The Incubator’s sixth cohort - it’s a wrap!
After months of intensive training, nine startups have graduated from the sixth edition of the ProVeg Incubator’s Accelerator Programme and are ready to spread their wings! From the Incubator team to the startup mentors and experts in our networks, everyone is striving towards the same goal: leading startups to success. The program culminated in an investor-focused Demo Day, with the nine startups pitching to an online audience of investors, retailers, media, and food-industry experts.
Kinoko Labs created its first prototype – a whole-cut, mycelium-based meat – during its time with the ProVeg Incubator. Meanwhile, Delhi-based startup ProMeat held tasting sessions with renowned chefs, with the help of the Incubator team. You can find out more about how the ProVeg Incubator empowered all nine startups here.
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