ProVeg Talks

“2025 has truly been a landmark year, with major publications, global summits and powerful policy changes that underline the shift towards healthy, sustainable and plant-rich diets.” – Valentina Gallani As we wrap up an incredible season, host Valentina Gallani, nutritionist and food-systems expert at ProVeg International, reviews the monumental shifts that defined the food-system transformation i...

“Switching towards more plant-based diets can reduce emissions, for example, by up to 50%, and in some cases even much more." – Daniel Braune, Food Systems Sustainability Lead at ProVeg International. Our food system is a major driver of environmental problems, from greenhouse-gas (GHG) emissions to excessive land and water use. But how much do we really understand about the connection between wha...

The future of food is being built by startups, and in this episode of ProVeg Talks: Food Industry, we go straight to the source. Host Gemma Chapman sits down with Leonardo Nunes Ricucci, Investment Associate at ProVeg Incubator , one of the world’s leading accelerators for plant-based, fermentation, and cultivated food-tech companies. From plant-based staples to cutting-edge fermentation and culti...

“We see a lot of consumers think they won’t get enough protein in their diet when they shift to plant-based meat. However, a recent study using data from 24 European countries, again, confirmed that adults across Europe who follow a plant-forward diet also get sufficient protein.” – Anne Wanders, Nutrition and Health Scientist at Unilever How much do we really know about the protein content in pla...

Despite growing global demand for sustainable options, plant-based products often remain pricier than their animal-based counterparts. For flexitarian shoppers trying to make climate-friendly choices on a budget, that price gap is a major barrier. In this month’s episode of ProVeg Talks: Food Industry, host Gemma Chapman sits down with Virginia Cecchini Kuskow, Food Industry & Retail Manager a...

“Vitamin B12 isn't just a ‘vegan’ issue. It's a global health topic that impacts all of us.” – Roberta Alessandrini, Nutritionist and Science Communicator How much do you know about Vitamin B12? While it's a hot topic for those on a plant-based diet, its importance goes far beyond veganism, affecting everyone from children to the elderly. In this episode, host Valentina Gallani , nutritionist and...

Plant-based fish alternatives are emerging on the market, but are these products really ready for consumers’ plates? Host Gemma Tadman chats with ProVeg Health and Nutrition Manager Valentina Gallani, who takes us through the hidden challenges in nutrition, taste, and consumer acceptance, and reveals what it will take for plant-based seafood to truly make waves. We explore: Why developing alternat...

"The future of our diet isn't just about what we eat, but how it's made and how it impacts our world." – Lia Carlucci Host Valentina Gallani , nutritionist and food technologist, kicks off a fascinating exploration of the future of our food system. In this episode, she chats to Lia Carlucci , a scientist, entrepreneur, and passionate speaker who is at the forefront of shaping how we eat. Lia, who...

What if food waste could fuel the next wave of clean-label protein innovation? In this month's episode of ProVeg Talks: Food Industr y, host Gemma Tadman sits down with Monika Černiauskaitė, Co-Founder and Managing Director of Brew Bites, a Frankfurt-based startup turning spent brewer’s grain and pumpkin seed flour into savoury, satisfying, protein-rich chunks designed for foodservice. Monika shar...

“Where do you get your protein?” This is a common question posed to people following a plant-based lifestyle. And if you’re an athlete, the question can be even more probing: “What about muscle gain and performance?” So, what does the science actually say about plant-based protein, performance, and overall health?  In this episode of the Health and Nutrition series on the ProVeg Talks podcast...

Welcome back to ProVeg Talks: Food Industry, where we go beyond innovation to examine the real-world challenges keeping plant-based food from reaching its full potential.  In this month’s episode, host Gemma Tadman is turning the conversation to a dynamic but challenging demographic – children.  Plant-based eating has made significant strides among adults, but family and children’s marke...

Interest in plant-based diets is growing, but navigating nutrition, health, and sustainability can still feel confusing, especially for those just starting out. So, how can we make plant-based eating both accessible and balanced? What guidance is out there? And how can we help people feel confident about what’s on their plate? According to Anna-Lena Klapp, Head of Research at ProVeg International...

Welcome to season two of ProVeg Talks: Food Industry, where we go beyond innovation to examine the real-world challenges keeping plant-based food from reaching its full potential.  This season: ' Breaking barriers – making plant-based mainstream' is your practical guide to navigating – and overcoming – the commercial challenges alternative protein businesses face today. Each episode dives int...

It’s clear that plant-based food has grown in popularity, with the last 10 years seeing increasing numbers of people interested in trying products and reducing their meat and dairy consumption.  But there are still demographics that will not buy plant-based products, as well as those who will try plant-based food once and never again. So, how do we encourage and re-engage these consumers?&nbs...

Looking for insights on the future of European agriculture? You’ve come to the right place. This month, host Gemma Tadman explores how we can support European farmers who are looking to diversify their farms. She’s joined by Simon Kraemer, a leading advocate for regenerative agriculture who has worked with growers around the world. As farmers navigate financial pressures, shifting consumer demands...

This month on the New Food Hub podcast, host Gemma Tadman explores the pivotal role of retailers in shaping the future of food . Joining the conversation is Martine van Haperen , food retail and food service expert at ProVeg Netherlands . Martine and her team are spearheading the Protein Tracker initiative , a powerful tool designed to help retailers and foodservice providers rebalance their prote...

Welcome to another episode of The New Food Hub Podcast! This month, host Gemma Tadman focuses on an increasingly important matter: nutrition. Along with guests, Anna-Lena Klapp, ProVeg Head of Research and Valentina Gallani, ProVeg Health and Nutrition Manager, Gemma looks at how businesses can improve the nutritional aspects of alternative proteins and why they should want to do so. Both guests h...

In last month’s episode , we discussed the rise of the plant-based market, looking at how and why the industry has grown and where it currently stands. This time, we’re turning the conversation to consumers. Like any industry, the success of alternative proteins depends on consumer uptake . In particular, it’s important to reach people who are less engaged, have had a bad experience, or have not y...

Let's start this podcast series at the start, shall we? To understand how to navigate the future of alternative proteins, we first need to understand how we got here today - how and why the industry has grown and where it currently stands, starting with plant-based. To kick things off, ProVeg’s Gemma Tadman and One Planet Pizza’s Joe Hill reflect on the evolution of plant-based. They discuss the g...