Recent progress you’ve made possible

The fifth ProVeg Food Innovation Challenge ended up on a high note, shining a spotlight on the next generation of plant-based food innovators. Backed by eight major corporate partners – including Unilever, Mars, and Beyond Meat – the competition attracted submissions from 1,350 students from over 20 countries. In total, 452 proposals were submitted from 151 universities, with 96 entries coming from China.

After narrowing the submissions down to 18 finalist teams, the top prize of $3,000 was awarded to a team of students at Australian and Dutch universities for their self-heating, plant-based ‘Hanwoo Beef’ rice box — an inspiring example of cross-border collaboration in sustainable food innovation.  A joint team from Ocean University of China and New York University secured second place with their microalgae-based seafood sauce, while a team from Jiangnan University claimed third place for their 3D-printed plant-based squid tentacles.

Beyond the competitive aspect of the challenge, students gained valuable hands-on industry experience through visits to Unilever in Shanghai and Bühler in Wuxi, and also had the opportunity to present their innovations to industry leaders at Food Ingredients Asia in Shenzhen. Additionally, a select group got to explore cutting-edge technologies at the Shenzhen Institution of Synthetic Biology, deepening their understanding of advancements in sustainable food solutions.

ProVeg is driving innovation in the plant-based-cheese sector with the launch of the Lidl x ProVeg Incubator Cheese Alternative Innovation Competition, set to launch on 18 March. The competition invites startups working on cheese alternatives, novel ingredients, and advanced production technologies to showcase their innovations. The winner will secure a listing with Lidl Germany’s Vemondo brand, with their product sold in at least 50 Lidl stores for a minimum of three months – dramatically boosting market exposure and accessibility. By connecting startups with major retailers, the initiative aims to accelerate the mainstream adoption of plant-based dairy alternatives.

Additionally, we are celebrating a major milestone from our ProVeg Incubator alumnus, Bifidice, whose functional probiotic ice cream is now available in all Jumbo supermarkets in Chile, the country’s largest premium supermarket chain. This marks a significant achievement for plant-based functional foods.

Your support is driving the growth of innovative, sustainable food solutions. Thank you for helping to make this impact possible!