Pro Taste

ProVeg announces finalists of the Southeast Asia Food Innovation Challenge


In early April, ProVeg announced the finalists of the Southeast Asia Food Innovation Challenge. Between January and April, 125 projects were submitted by students from all over the region. Together with leading food-industry players, 17 submissions were selected to enter the Food Innovation Challenge.

Food Innovation Challenge attracts young talent

Given the increasing awareness of health and the environment, Asia is expected to constitute the largest share of the global plant-based-food sector in the near future. ProVeg launched the Food Innovation Challenge in the region in order to encourage young talent to pioneer plant-based food innovation. Participating companies include leading food-industry players Beyond Meat, CPF, Haofood, Nestle, Oatly, Unilever, and ProVeg. Students submitted their projects to the company of their choice. 

[vc_empty_space height=”28px”]

“Asia presents the largest opportunity for plant-based diets. The key to tapping into this enormous opportunity is innovation. Asia needs more tasty, healthy, and convenient plant-based products targeting not only vegans but also flexitarians.”

Shirley Lu

ProVeg Managing Director for Asia

Before the application deadline, ProVeg organised two webinars with food experts from participating food-industry companies, as well as from leading organisations such as A*STAR and the FAO. Students were given the opportunity to learn more about the challenge over the course of five workshops and Q&A sessions with ProVeg. Additionally, ProVeg provided English-language support in order to encourage non-native English speakers to participate. 

[vc_empty_space height=”28px”]

The Finalists

Each participating company picked finalists to work with over the coming weeks. In total, 17 groups with 52 students were chosen as finalists. Selected projects vary from ‘Coffee Kombucha Oat Latte’ to ‘Plant-based Sausages’ to advocacy plans targeting adolescents. From now until early June, each student group will be mentored by the companies that selected them. This includes support in further developing their ideas, as well as general advice about their projects.  

[vc_empty_space height=”28px”]

“It has been a pleasure to witness the variety and diversity of student group ideas related to the future of plant-based meat. The creativity and thoughtfulness of submissions we have received have inspired our whole team.”

Beyond Meat

[vc_empty_space height=”28px”]

“As we are targeting customers around the students’ age, this programme enables us to understand their perspective and how to engage with them better.”


Next steps of the Food Innovation Challenge

Starting in May, everyone can vote on their favourite submission to the Food Innovation Challenge 2021 on the project website. The winners will be announced during the online ceremony in mid-June.

Learn more about the ProVeg Food Innovation Challenge

In response to the growing global shift towards plant-based living and as a means of attracting young talent to pioneer plant-based food innovation, ProVeg is launching the Food Innovation Challenge across Southeast Asia.


Latest updates and news

Cat and dog in grass

Can you feed your dog or cat a plant-based diet?

Recent research suggests that there is little evidence of negative health outcomes in dogs and cats that are fed nutritionally complete plant-based diets.

Looking back on COP28 and forward to COP29

The UN Advocacy Team at the UN Climate Change Conference (COP28) Now that all the dust has…

Cooking your beans from scratch

When you have time to plan meals, food prepping can make your life easier, belly fuller, and grocery bill cheaper. A great way to do that is by cooking beans from scratch, using simple, dried beans.

Gain insights and explore the latest nutrition, climate, … news.

Subscribe now to receive…

  • Nutrition advice & plant-based recipes.
  • Updates on our work and projects.
  • And information on how you can support what we do.

Subscribe to the ProVeg Living Newsletter