Monday, March 7th, 2022
The plant-based and cultured-food sector is continuing to expand in the wake of the pandemic. From seawood-scaffolded meat to 3-D printing and novel uses of fermentation, innovation is everywhere in the sector. Read on to find out more about the latest exciting developments.
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Nick Lin-Hi, Full Professor of Business and Ethics at the University of Vechta in Germany, talks to ProVeg about his work on how to move society to a sustainable path.
Here’s a sneak peek of the speakers joining us for our next New Food Hub webinar in which we’ll discuss the power of plant-based menus.
Given that flexitarians account for up to 90% of sales of plant-based alternatives, it’s clear…
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