Hosted by ProVeg International · EN · 19 episodes
Established thought leaders with verified media credentials.
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.
ProVeg International hosts ProVeg Talks, a education show with 19 episodes published.
“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 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
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 In
“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
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 pr
“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 fo
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 throug
"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
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 Direct
“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,
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 tur
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
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
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 demogr
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 joine
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 ProV
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 Gall
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 indu
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 i
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ProVeg Talks is hosted by ProVeg International. The show is categorised under education (business) and has published 19 episodes.
ProVeg Talks has published 19 episodes.
ProVeg Talks regularly covers education, business, non-profit. It sits in the education category, with a business focus.
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Episodes of ProVeg Talks average 36 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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