Veganising classic products is a great way for legacy brands to reduce costs and attract new customers. But how do you do it without sacrificing quality?
Our expert panel will be on hand to share the inside scoop when it comes to replacing animal-based ingredients with plant-based alternatives.
In this webinar, you’ll learn:
You’ll come away with an overview of the challenges, solutions, and opportunities involved in vegansing classic products – and the confidence that your brand can achieve the same degree of success and popularity as our panel has done.
If you are interested in this topic, why not check out our article with the same name on the New Food Hub. It’s packed full of actionable insights along with some case studies of brands who are already leading the way.
11:00 am - 11:45 am CET
Technical Specialist, RSSL
Research Fellow, Mondelez International
CEO, FUMI Ingredients
This webinar has finished, but you can still watch the recording and/or read the transcript
Case Studies X
Cellular Agriculture X
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Global Market Data X
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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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