ProVeg Events & Webinars

Join our industry leading events and webinars to stay up to date with latest trends and developments in the plant-based sector and network with key decision makers in the industry.

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When plant-based meets cultivated

An increasing number of companies are exploring the possibility of adding specific cultivated-meat…

Looking forward, looking back – plant-based trends from 2022 and predictions for 2023

2022 has seen the plant-based sector continue to innovate and expand into various categories…

Shopping at supermarket

Price parity as a driver of plant-based sales

54% of Europeans say that cost is a key barrier to eating more plant-based products. Establishing…

Cultured Meat Communication 101

What is the general trend in terms of consumer acceptance of cultured meat? What is the impact…

friends eating at restaurant

The power of plant-based menus

Increasing your plant-based offerings could help you to meet your net-zero targets while also…

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Lessons learned from brands who veganised classic products

Veganising classic products is a great way for legacy brands to reduce costs and attract new…

woman looking at product's packaging

Convenience by design: How to make plant-based products easy for consumers

Flexitarians should be the target consumer group for any plant-based brand aiming for the mainstream…


A healthier way to indulge? How to position plant-based foods to maximize their appeal

Demand for indulgent plant-based products is increasing. But 70% of flexitarian consumers choose…

headshot for How to work with influencers to grow the plant-based consumer base

How to work with influencers to grow the plant-based consumer base

Influencers are a powerful way to break through the noise and reach your target consumer –…

Position your products

5 Marketing Fails to Avoid with Plant-based Foods

Up to half of Western consumers now identify as flexitarian, yet many brands and own-label…

Future Food Series: Fermentation

Fermentation is fast becoming a game changer for the alternative protein industry. From tempeh…

Alumni Roundtable

We’re bringing together four of our alumni to talk about their entrepreneurial journeys and…

Plant-based foods in Europe: How big is the market?

Cultured meat: will Europeans eat it?

Future Food Series: Cheese