Webinar
Facebook
Twitter
LinkedIn
Email
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/))
Hosts: Albrecht Wolfmeyer, Head of ProVeg Incubator Fabio Ziemssen, Founder & Director Food Innovation of NX-Food
Speakers: 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 BrachmĂĽller, 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
This webinar has finished, but you can still watch the recording and/or read the transcript
Category
Case Studies X
Cellular Agriculture X
Corporate Engagement X
Event X
Global Market Data X
Infographic X
New Food Opinions X
Policy X
Pro Environment X
Pro Health X
Pro Taste X
Uncategorised X
News
As retailers and foodservices embrace Veganuary, Edinburgh makes history by becoming the first…
As we head into the new year, companies like This and Domino’s have launched new plant-based…
As the year draws to a close, there has been a breakthrough for the alternative-protein sector…