Student-led, alternative protein innovation wins top honors as ProVeg China strengthens bridge between academia and industry
ProVeg International has announced the winners of the sixth edition of the ProVeg Food Innovation Challenge 2026, showcasing how China’s emerging food innovators are helping shape the future of sustainable protein.
This year’s competition marked its largest edition to date, with more than 2,700 students from over 220 universities across China submitting ideas to tackle some of the food industry’s most pressing sustainability challenges. Supported by over 190 faculty mentors, participants developed 380 proposals that combined consumer insights, next-generation protein technologies, and commercially viable go-to-market strategies.
The challenge reflects the growing role of ProVeg China as a connector between academia, scientific research, and the food industry, helping build a long-term innovation pipeline for sustainable food systems in China.
“This competition has been far more than a contest; it has served as a vital bridge connecting our most promising student talent directly with industry,” said Jasmijn de Boo, Global CEO of ProVeg International, during the online awards ceremony on 26 May. “By bringing together academia, research, and industry, we are creating a space where the passion of young innovators meets real-world needs, driving truly transformative change.”
Alternative protein concept takes grand prize
The grand prize was awarded to Jun Cui Xian Ji, a student team from the Ocean University of China and the University of Hong Kong, for Ka Cha Jun Cui, an innovative crisp food made from edible filamentous fungal protein.
The concept uses precision-fermented mycelium protein and was designed around clean-label principles, functional nutrition, and broad consumer appeal. Judges praised the project for combining scientific innovation with a market-ready application.
Additional first-prize winners included student teams developing:
- a plant-based milk concept combining traditional Chinese herbal ingredients with modern nutrition for OATLY
- a sweet-protein rice bran beverage concept for Yihai Kerry Arawana
- a dual-protein meat alternative designed to replicate muscle fiber texture
A further 26 teams received second- and third-place awards for solutions tailored to Chinese consumer needs, from local plant-based ingredients to novel sustainable protein applications.
Building China’s sustainable food talent pipeline
This year’s challenge introduced a new mentor award, recognizing the role of academic guidance in transforming research ideas into practical food innovations. The addition reflects ProVeg China’s strategy to create stronger collaboration between universities and industry.
The competition was supported by eight industry partners, including OATLY, Beyond The Plant Protein Co. (formerly Beyond Meat), Dali Foods, and MoreMeat, offering students direct exposure to commercial product development challenges.
The scientific standing of the program was also strengthened through collaboration with the Chinese Institute of Food Science and Technology. Its Neo-Protein Committee joined the advisory board this year, with leading experts serving as final-round judges.
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.
Accelerating food-system change
As China continues to invest in food innovation, initiatives such as the Food Innovation Challenge are helping nurture the talent needed to commercialize sustainable protein solutions at scale.
“Youth are the most dynamic driving force behind sustainable food innovation,” said Tian Lingzhi, COO of MoreMeat. “The proposals from this year’s teams showed both strong creativity and real-world execution. We look forward to partnering with more young talent to unlock the potential of mycelium protein and future foods.”
By connecting students, researchers, and businesses, ProVeg China is helping ensure that sustainable food innovation moves beyond the classroom and into real-world markets, supporting the next generation of changemakers while advancing the transition to a more resilient global food system.
ENDS
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Contact information
Gemma Chapman | Advocacy Communications Manager, ProVeg International | [email protected]
Editor’s notes
- About ProVeg International: Our vision is a world where the food we eat is good for all people, animals, and our planet. Our mission is to accelerate the transition to a sustainable global food system by making plant-rich foods and alternative proteins more accessible and appealing.
- For further information and updates on the ProVeg Food Innovation Challenge 2026 and ProVeg China, visit https://proveg.org/cn.
