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 in 2025.

From groundbreaking science at the EAT-Lancet Commission to food systems stepping into the spotlight at COP30 in Belém, this final episode is a fast-paced recap of this year’s key milestones. Valentina breaks down how policy, innovation and consumer trends came together to accelerate the global shift towards healthier, more sustainable and plant-rich diets.

What you’ll learn from this Year-in-Review:

1. How the new EAT-Lancet Commission Report and COP30 in Belém cemented food systems as a global priority.
2. The impact of AI-driven Precision Nutrition and GLP-1 medications on personalised dietary guidance and the critical need for adequate plant-based protein.
3. European milestones: World-first policies such as Denmark's carbon tax on livestock, Portugal's plant-based action plan and Spain's mandatory inclusion of fruit and vegetables in school meals.
4. Key ProVeg 2025 achievements: the Belém Declaration on Plant-Rich Diets, the expansion of School Plates to two million children and the latest ProVeg Price Study findings.

Thank you for listening to this season of ProVeg Talks! We hope you enjoyed exploring the science, innovation and passion behind a better food system. Don’t forget to subscribe and catch our next series!

If you have any questions about plant-based eating, please get in touch with ProVeg’s experts at comms@proveg.org. You can also sign up for our newsletter to get regular news and updates from ProVeg.

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 what’s on our plate and the health of the planet?

In this episode, host Valentina Gallani, a nutritionist and food technologist at ProVeg International, sits down with colleague Daniel Braune, ProVeg’s Food Systems Sustainability Lead, to explore the complex relationship between diet and the environment. With a Master of Science in Evolution, Ecology and Systematics, Daniel is an ecologist and data visualisation master who works to make the science behind our food understandable for everyone.

Together, they will unpack the most impactful food categories, the truth behind processing and transportation emissions, and the significant positive change a shift to a more plant-based diet can bring. Daniel also shares the story behind his latest project, Food System Data, a resource designed to bridge the gap between complex scientific research and accessible, reliable information.What you’ll learn:

• How our daily diet is connected to GHG emissions and climate change.
• The food categories that contribute most to land and water use, and why they have such a significant impact.
• Data on the environmental savings – measured in GHG emissions, land use and water consumption – of switching to a plant-based diet.
• How a tool such as Food System Data simplifies complex sustainability research for everyone, from scientists to journalists and the public.

Tune in now on Spotify or Amazon Music, or watch on YouTube. Don’t forget to subscribe and catch our other podcast series, ProVeg Talks: Food Industry.

For more of Daniel’s work, check out the Food System Data platform on the ProVeg website.

You can also find Daniel Braune on LinkedIn to follow his work.

If you have any questions about plant-based eating, please get in touch with ProVeg’s experts at comms@proveg.org. You can also sign up for our newsletter to get regular news and updates from ProVeg.

From plant-based staples to cutting-edge fermentation and cultivated innovations, Leonardo offers a behind-the-scenes look at the companies, technologies, trends, and strategies shaping the global shift to sustainable protein.

Whether you’re developing sustainable food products, an investor, or simply curious about what’s next in alternative proteins, this episode is packed with practical insights, inspiration, and an insider perspective.

In this episode, you’ll hear about:

• The inner workings of ProVeg Incubator
• The most exciting emerging food-tech innovations and unexpected areas of breakthrough.
• The hurdles and opportunities in scaling up alternative protein production.
• Insights into the current investment landscape.
• Predictions for the next 10 years of alternative proteins and startups to watch.
• Lessons learned from past incubator cohorts and the founder traits that drive long-term success.

Resources and links:

• Follow the ProVeg Incubator.
• More about Leonardo.
• Applications and upcoming projects.

How much do we really know about the protein content in plant-based meat alternatives?

In this episode, host Valentina Gallani, nutritionist and food technologist at ProVeg International, dives into the science and innovation behind these products. She’s joined by two leading experts: Anne Wanders, a Nutrition and Health Scientist at Unilever with a PhD in nutrition science, and Will Greenwood, a Technical Project Leader for The Vegetarian Butcher.

Together, they tackle common questions and concerns, from protein quality and nutrition to taste and consumer perceptions. Anne shares insights from a groundbreaking study on the effects of swapping animal meat for plant-based alternatives, revealing how this shift impacts protein adequacy. Meanwhile, Will offers a behind-the-scenes look at how The Vegetarian Butcher creates products that not only taste good but also match or even surpass the nutritional value of their animal-based counterparts.

What you’ll learn:

• The difference between old-school meat alternatives (such as tofu and tempeh) and the new generation of plant-based meat.
• The truth about protein quality and digestibility of plant-based meat alternatives.
• How brands such as The Vegetarian Butcher innovate to make their products tasty and nutritious.
• Why fortification and salt reduction are key to creating healthier plant-based products.

Tune in now on Spotify or Amazon Music, or watch on YouTube. Don’t forget to subscribe and catch our other podcast series, ProVeg Talks: Food Industry.

For more about Anne’s research, connect with her on LinkedIn, and to learn more about Will’s work, find him on LinkedIn here.

If you have any questions about plant-based eating, please get in touch with ProVeg’s experts at comms@proveg.org. You can also sign up for our newsletter to get regular news and updates from ProVeg.

In this month’s episode of ProVeg Talks: Food Industry, host Gemma Chapman sits down with Virginia Cecchini Kuskow, Food Industry & Retail Manager at ProVeg Germany, who is spearheading an ambitious project to help monitor and close that gap.

Together, they unpack:

• The results of ProVeg Germany’s ongoing price study, and why the findings matter.
• The real drivers behind higher plant-based prices.
• How companies can reduce costs without compromising on quality.
• The role of policy, subsidies, and food system reform in creating a fairer market.

If you work in foodservice, retail, or product development, this episode is packed with actionable insights to help make plant-based options more affordable – and more competitive.

Don’t forget to subscribe to ProVeg Talks to listen to all our latest episodes. For more support on your alternative protein strategy, get in touch with corporate@proveg.org and sign up for our newsletter.

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 food technologist, is joined by the insightful Roberta Alessandrini, a nutritionist and science communicator with a PhD in public health.

Roberta, who works with the Physicians Association for Nutrition (PAN International) to help make national dietary guidelines more plant-forward, debunks common myths and offers clear, evidence-based advice. She explains why B12 is essential for everyone, how our needs change with age, and the best ways to ensure that you get enough B12 in your diet.

Join Valentina and Roberta as they explore the critical role of Vitamin B12, as well as the importance of public-health nutrition, and how we can create a healthier food system for all.

What you’ll learn:

• Why B12 is crucial for your health, including nerve function and red blood cell formation.
• The most reliable ways to get enough B12 on a plant-based diet, from supplements to fortified foods.
• How public health nutrition and dietary guidelines are shifting in order to better support sustainable, plant-forward diets.
• Why B12 deficiency is a global issue and not just an issue for plant-based eaters.

Tune in now on Spotify or Amazon Music, or watch on YouTube. Don’t forget to subscribe and catch our other podcast series – ProVeg Talks: Food Industry.

For more about Roberta’s work, check out her LinkedIn profile and find the Physicians Association for Nutrition (PAN International) on Instagram and LinkedIn. And don’t forget to explore PANCO, PAN’s global community hub.

If you have any questions about plant-based eating, please get in touch with ProVeg’s experts at comms@proveg.org. You can also sign up to our newsletter to get regular news and updates from ProVeg.

We explore:

• Why developing alternatives to fish is becoming urgent, from overfishing and ocean pollution to human rights concerns in the fishing industry.
• The biggest consumer barriers to trying plant-based seafood, including taste, texture, and perceptions of nutrition.
• How the sector can close the omega-3 and micronutrient gaps to match – or surpass – animal-based fish.
• The role of retailers, policymakers, and product developers in making plant-based fish a mainstream choice.
• The most promising innovations, from algae oil and mycoprotein to precision fermentation and hybrid approaches.
• How brands can communicate effectively with consumers, from health to sustainability messaging.
• What the next 5-10 years could look like if industry, retailers, and policymakers work together.

Whether you’re a food manufacturer, retailer, policymaker, or sustainability advocate, this conversation offers practical insights into scaling a young but vital category.

Resources and links:

• Download ProVeg’s new alternative seafood report Out of the Net, Into the Future.
• Connect with Valentina Gallani on LinkedIn
• Learn more about ProVeg International’s B2B work at the New Food Hub
• Keep posted for ProVeg’s upcoming webinar on plant-based fish alternatives in September!

For more support on your alternative protein strategy, get in touch with ProVeg's experts at comms@proveg.org.

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 is building a major innovation centre for the future of food at Food Campus Berlin, and is empowering communities through Women in Climate Tech, shares insights on where our food system is headed. She delves into cutting-edge trends and dispels misconceptions, revealing how innovation is paving the way for a healthier and more sustainable plate.

Join Valentina and Lia as they explore how science, entrepreneurship, and a plant-based perspective are converging to build a healthier, more sustainable food system for all, inspiring hope in the face of climate challenges.

What you’ll learn:

• How personalised nutrition and artificial intelligence are revolutionising dietary recommendations based on your unique body.
• How precision fermentation and alternative proteins are creating sustainable food options.
• The critical link between our food system and planetary health, including circular business models and regenerative agriculture.
• How Lia has been on an inspiring journey, from studying at medical school to becoming a leader in food technology and investment, driven by a holistic view of human and planetary well-being.

Tune in now on Spotify or Amazon Music, and watch on YouTube. Don’t forget to subscribe and catch our other podcast series – ProVeg Talks: Food Industry.

For more about Lia’s work, check out her LinkedIn, explore Food Campus Berlin, Women in Climate Tech, and subscribe to her VITAMIN C newsletter.

Get in touch with ProVeg’s experts for more support on plant-based nutrition topics at comms@proveg.org, and sign up to our newsletter.

In this month's episode of ProVeg Talks: Food Industry, 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 shares how Brew Bites is rethinking protein to help caterers and chefs meet the growing demand for sustainable, meaty, and healthy plant-based options, without the additives. 

From the commercial case for upcycling to why Brew Bites chose to go B2B-first, this episode is packed with insights for anyone working at the intersection of food innovation and sustainability.

What you’ll learn:

• Why clean-label upcycled ingredients are gaining traction in foodservice
• How to meet the demand for satisfying and healthy food products
• What chefs and buyers really want from plant-based protein right now
• What it takes to move from niche innovation to mainstream adoption

Listen now.

Who is Brew Bites?

Brew Bites is a foodtech startup on a mission to turn food industry sidestreams into craveable, clean-label protein solutions. Currently focused on B2B clients, namely the foodservice sector, they craft satisfying plant-based products using just a handful of upcycled ingredients. The company is part of Cohort 13 of the ProVeg Incubator, where they’re accelerating their journey from smart idea to scalable impact.

Catch Brew Bites at ProVeg Incubator’s upcoming Demo Day

Meet Brew Bites at the ProVeg Incubator Demo Day, where they’ll be pitching their products alongside nine other exciting startups in the plant-based and fermentation-powered food space. 

When and where:

• Thursday, 18 September 2025
• 15:30-17:45 (CEST)
• Online

Don’t miss this opportunity to explore the latest developments shaping the future of alternative protein. Find out more and sign up for your ticket here. 

For more support on your alternative protein strategy, get in touch with our team at comms@proveg.org.

In this episode of the Health and Nutrition series on the ProVeg Talks podcast, host and ProVeg nutritionist Valentina Gallani sits down with Lucas Oliveira, Researcher and Senior Nutritionist at ProVeg Portugal, to debunk these pervasive myths. Lucas, a passionate sports nutrition expert, explains why plant proteins are not only sufficient for muscle gain and athletic performance but also offer superior health benefits compared to animal proteins. 

Tune in to discover how a well-planned plant-based diet is a ‘win-win-win’ – benefiting your health, the environment, and animal welfare, all without compromising athletic goals. 

What you’ll learn:

• Why plant proteins are sufficient for all your needs. 
• Scientific evidence demonstrating that plant-based diets do not compromise muscle gain or athletic performance. 
• Practical advice on key nutrients for performance, and managing a high-fibre plant-based diet. 
• Effective, evidence-based supplements for plant-based athletes. 

Tune in now and don’t forget to subscribe and catch our other podcast series – ProVeg Talks: Food Industry.

For more about Lucas’s work, check out his Instagram at @lucasfroliveira.

Get in touch with ProVeg’s experts for more support on plant-based nutrition topics at comms@proveg.org, and sign up to our newsletter.

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 markets are still up-and-coming. In this episode, we’ll explore how brands, retailers, and food service providers can better reach, appeal to, and nourish the next generation of plant-based eaters. 

Our guest, Tammy Fry, Co-Founder of The Fry Family Food Co. and General Manager of the ANZ Region for the LIVEKINDLY Collective, brings deep expertise as a business leader, parent, and advocate for healthy, accessible plant-based eating. 

We’ll learn more about the top priorities for parents when it comes to feeding their families and practical strategies for brands and operators when it comes to developing plant-based foods for kids.

Listeners can find out more about Tammy’s work on her LinkedIn, along with the Fry’s and LiveKindly websites. 

For more support on your alternative protein strategy, head to the New Food Hub, get in touch with our team, and don’t forget to subscribe to the podcast.

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, “a well-planned plant-based diet isn’t just healthy – it’s colourful, diverse, and really delicious.”

In this debut episode of the Health and Nutrition series on the ProVeg Talks podcast, host and ProVeg nutritionist Valentina Gallani sits down with Anna-Lena to explore the brand-new ProVeg Food Plate – a practical, visual guide to balanced plant-based eating. They break down the key food groups, discuss the importance of fortified foods, and explore how individual dietary choices can support both human and planetary health. Plus, Anna-Lena shares insights from her PhD research on national dietary guidelines and what countries are doing (or not doing) to promote more sustainable food systems.

What’s the easiest plant-based swap for newbies? Why does your plant-based milk really need calcium? And which countries are taking bold steps towards healthier, more sustainable dietary advice? Tune in to find out.

What you’ll learn:

• What the ProVeg Food Plate is and how to use it
• Why fortified foods matter for a balanced plant-based diet
• How national dietary guidelines can support a shift towards sustainable eating

For more about Anna-Lena’s work, check out her LinkedIn and visit the ProVeg Data website.

Get in touch with ProVeg’s experts for more support on plant-based nutrition topics at comms@proveg.org and sign up to our newsletter.

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 into one of the most pressing hurdles in the sector, from cracking consumer resistance to scaling up production, securing investment, winning in retail, and much more.

Hosted by Gemma Tadman, this season of our Food Industry show brings together leading founders, retailers, marketers, investors, researchers, and strategists to share their hard-won lessons, proven tactics, and fresh ideas. Whether you're working in food service, developing plant-based products, or trying to win shelf space, this series will deliver the insights you need to succeed in an increasingly competitive market.

You’ll notice that we’re launching into the second series with a new name and refreshed branding. Well, we thought it was time to take things up a notch and expand the podcast. Gemma will still chat with food industry experts, but the further ProVeg team will also begin hosting new shows with insiders on health, nutrition, and sustainability.

In this month’s Food Industry episode, we’re setting the stage for season two with a big-picture look at what’s holding plant-based back from truly going mainstream.

To help us unpack the key commercial challenges – from pricing and positioning to the psychology of consumer choices – Gemma is joined by someone right at the forefront of this conversation: Chris Bryant, Founder of Bryant Research.

What you’ll hear about:

• The ‘attitude-behaviour gap’: why consumers say they want sustainable options but often don’t buy them
• The dangers of misinformation and the limits of the UPF classification system
• The key commercial roadblocks holding back mainstream uptake – including price, taste, availability, and trust
• Why positioning plant-based as ‘better for you’ or ‘climate-friendly’ can sometimes backfire
• What the latest data tells us about consumer segments and flexitarian behaviour
• What companies need to do to move from niche to mass appeal

Listen now! And don't forget to subscribe. For more support on your alternative protein strategy, get in touch with our experts at comms@proveg.org.

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? 

According to Martin Holden-White from Grubby, it’s all about taste, ease, and convenience – the three ingredients that help make plant-based food a lasting habit. 

In the latest episode of ProVeg Talks (previously the New Food Hub Podcast), podcast host Gemma Tadman sits down with Martin, the CEO and founder of Grubby, a plant-based meal-kit delivery service in the UK. Through their meal-boxes, Grubby aims to make plant-based cooking effortless, flavour-loaded, and accessible to all. Starting out as a chef aged 16, before pivoting into business, Martin has taken Grubby from a fledgling to a successful business in just five years - an incredible feat.

So, how do you turn plant-based meals into a long-term habit? And what has Martin learned from helping thousands of people cook more plant-based at home? Listen now.

What you’ll learn:

• The key barriers to mainstream adoption – and how to overcome them
• Habit-building strategies, customer retention, and staying competitive
• Upcoming technologies and trends that will make it easier for consumers to form habits

For more from Martin and Grubby, check out Martin's LinkedIn and visit Grubby's delicious website.

Get in touch with ProVeg's experts for more support on your alternative protein industry at corporate@proveg.org and sign up to our newsletter.

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, and the realities of climate change, diversification is becoming a key strategy. In this episode, Simon shares practical insights on how plant-based and regenerative methods can offer sustainability and profitability. The pair discuss the essential role of businesses, organisations, and policymakers in making this shift work.

What you’ll learn:

• The current state of European agriculture and how farmers are adapting
• What’s driving farmer interest in sustainability – and the challenges they face
• The business case for diversification and what farmers need to make it work
• Practical on-farm actions for plant-based and regenerative diversification
• Common misconceptions and barriers around diversification
• How regenerative practices can support plant-based ingredient production and unlock new market opportunities
• The role of businesses, organisations, and policymakers in supporting farmers

Why listen?

If you work in farming, food production, retail, policy, or the alternative protein industry, this episode is packed with actionable insights to support your work and drive meaningful change in food systems.

Connect with Simon via LinkedIn and learn more about his team at EARA’s website. For more insights, visit The New Food Hub and subscribe to stay updated!

Martine and her team are spearheading the Protein Tracker initiative, a powerful tool designed to help retailers and foodservice providers rebalance their protein offerings and accelerate the shift toward more sustainable, plant-based options.

What you’ll learn in this episode:

• The role of retailers in shaping consumer choices – and why it matters for health and sustainability
• How protein tracking works and why retailers should use it
• The biggest challenges retailers face when selling alternative proteins
• Smart merchandising and  marketing tactics to boost plant-based food sales
• What’s next for sustainable food in retail – emerging trends & opportunities

Why listen? If you’re in retail, food service, or the alternative protein industry, this episode is packed with practical and transferable insights to help you stay ahead in a rapidly evolving market. You can reach Martine through her email address and her team at ProVeg Netherlands via their website. For more insights, visit the New Food Hub and subscribe to stay updated!