Future Food Series: Cheese

Plant-based cheese is one of the biggest opportunities in the plant-based sector, as the European Consumer Survey of over 6,000 consumers by ProVeg International in 2020 found.((https://proveg.com/press-release/new-survey-reveals-lucrative-opportunities-in-plant-based-sector/)) While plant-based milk and meat alternatives have seen a steep increase in consumption and acceptance, the plant-based cheese industry has been lagging behind — however, more and more companies are working on alternative products that make it easier for consumers to switch.((https://www.forbes.com/sites/briankateman/2020/01/13/plant-based-cheese-is-finally-undergoing-a-revolution/))

Albrecht Wolfmeyer, Head of ProVeg Incubator
Fabio Ziemssen, Founder & Director Food Innovation of NX-Food

Anja Leissner, Founder and Head of R&D at Noquo Foods
Anthimos Misailidis, CEO at Violife/ARIVIA Group
Assi Grunder, Sales Manager at New Roots
Anja Brachmüller, COO at Veganz Group AG
Jan Bredack, CEO at Veganz Group AG
Raffael Wohlgensinger, Co-Founder & CEO at Legendairy Foods

ProVeg Incubator is the world’s leading Incubator of plant-based and cultured food startups. Our 40+ alumni startups come from all over the world and have raised over €18 million and launched more than 40 products.

NX-Food stands for Next Generation Food and is a food innovation hub of the wholesaler METRO. We are proud to be working in partnership together to accelerate food innovation in the plant-based space.

6:00 pm - 7:30 pm CET

10 March 2021

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