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Discover the future of food and nutrition with the ProVeg Talks podcast! Get actionable insights on the latest trends and innovations in the alternative protein space, and learn about the nutritional benefits of plant-based foods. Created by ProVeg to help you stay ahead in a rapidly evolving world with practical and honest advice. Tune in to get questions answered, build your knowledge, and join the movement towards a more sustainable food system.
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The future of our diet: personalised nutrition, precision fermentation, and alternative proteins
34:22
34:22
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34:22
"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 a…
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Rethinking protein for kitchens and climate
21:52
21:52
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21:52
What if food waste could fuel the next wave of clean-label protein innovation? 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-…
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Debunking the myths about plant protein and athletic performance
56:58
56:58
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56:58
“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 …
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Appealing to children and families with delicious plant-based products
37:53
37:53
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37:53
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 a…
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How can we make plant-based eating both accessible and balanced?
27:19
27:19
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27:19
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-Len…
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From niche to norm: what's holding plant-based back?
45:26
45:26
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45:26
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 bu…
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How to make plant-based eating a lasting habit
29:20
29:20
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29:20
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 …
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Supporting farmers through diversification
30:56
30:56
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30:56
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 navig…
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The future of food retail: making healthy, sustainable eating the easy choice
19:58
19:58
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19:58
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 a…
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More nutritious plant-based products for a healthier diet
30:52
30:52
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30:52
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 protein…
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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 e…
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Navigating the future of alternative proteins: The rise of plant-based
47:51
47:51
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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 o…
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