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PODCAST

ProVeg Talks

ProVeg International

Discover the future of food and nutrition with the ProVeg Talks podcast! Get actionable insights on the latest trends and innovations in the alternative protein space, and learn about the nutritional benefits of plant-based foods. Created by ProVeg to help you stay ahead in a rapidly evolving world with practical and honest advice. Tune in to get questions answered, build your knowledge, and join the movement towards a more sustainable food system.

education non-profit

All Episodes

14:36

The 2025 food-system: a year in review

ProVeg Talks ·

2025/12/23

“2025 has truly been a landmark year, with major publications, global summits and powerful policy changes that underline the shift towards healthy, sustainable and plant-rich diets.” –Valentina GallaniAs we wrap up an incredible season, host Valentina Gallani, nutritionist and food-systems expert at ProVeg International, reviews the monumental shifts that defined the food-system transformation in 2025.From groundbreaking science at the EAT-Lancet Commission to food systems stepping into the

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34:06

The environment behind our food system

ProVeg Talks ·

2025/11/20

“Switching towards more plant-based diets can reduce emissions, for example, by up to 50%, and in some cases even much more." – Daniel Braune, Food Systems Sustainability Lead at ProVeg International.Our food system is a major driver of environmental problems, from greenhouse-gas (GHG) emissions to excessive land and water use. But how much do we really understand about the connection between what’s on our plate and the health of the planet?In this episode, host Valentina Gallani, a nutritionist and

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01:00:33

Innovation, investment, and impact: scaling the next...

ProVeg Talks ·

2025/11/04

The future of food is being built by startups, and in this episode of ProVeg Talks: Food Industry, we go straight to the source. Host Gemma Chapman sits down with Leonardo Nunes Ricucci, Investment Associate at ProVeg Incubator, one of the world’s leading accelerators for plant-based, fermentation, and cultivated food-tech companies.From plant-based staples to cutting-edge fermentation and cultivated innovations, Leonardo offers a behind-the-scenes look at the companies, technologies, trends, and

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51:02

The protein debate: plant-based meat vs animal meat

ProVeg Talks ·

2025/10/21

“We see a lot of consumers think they won’t get enough protein in their diet when they shift to plant-based meat. However, a recent study using data from 24 European countries, again, confirmed that adults across Europe who follow a plant-forward diet also get sufficient protein.” – Anne Wanders, Nutrition and Health Scientist at UnileverHow much do we really know about the protein content in plant-based meat alternatives?In this episode, host Valentina Gallani, nutritionist and food technologist at

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29:52

Why are plant-based foods still more expensive – and...

ProVeg Talks ·

2025/10/07

Despite growing global demand for sustainable options, plant-based products often remain pricier than their animal-based counterparts. For flexitarian shoppers trying to make climate-friendly choices on a budget, that price gap is a major barrier.In this month’s episode of ProVeg Talks: Food Industry, host Gemma Chapman sits down with Virginia Cecchini Kuskow, Food Industry & Retail Manager at ProVeg Germany, who is spearheading an ambitious project to help monitor and close that gap.Together,

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38:55

Vitamin B12: Everything you need to know

ProVeg Talks ·

2025/09/16

“Vitamin B12 isn't just a ‘vegan’ issue. It's a global health topic that impacts all of us.” – Roberta Alessandrini, Nutritionist and Science CommunicatorHow much do you know about Vitamin B12? While it's a hot topic for those on a plant-based diet, its importance goes far beyond veganism, affecting everyone from children to the elderly. In this episode, host Valentina Gallani, nutritionist and food technologist, is joined by the insightful Roberta Alessandrini, a nutritionist and science

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29:19

Developing better fish alternatives for health and...

ProVeg Talks ·

2025/09/02

Plant-based fish alternatives are emerging on the market, but are these products really ready for consumers’ plates? Host Gemma Tadman chats with ProVeg Health and Nutrition Manager Valentina Gallani, who takes us through the hidden challenges in nutrition, taste, and consumer acceptance, and reveals what it will take for plant-based seafood to truly make waves.We explore:Why developing alternatives to fish is becoming urgent, from overfishing and ocean pollution to human rights concerns in the

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34:22

The future of our diet: personalised nutrition,...

ProVeg Talks ·

2025/08/19

"The future of our diet isn't just about what we eat, but how it's made and how it impacts our world." – Lia CarlucciHost Valentina Gallani, nutritionist and food technologist, kicks off a fascinating exploration of the future of our food system. In this episode, she chats to Lia Carlucci, a scientist, entrepreneur, and passionate speaker who is at the forefront of shaping how we eat.Lia, who is building a major innovation centre for the future of food at Food Campus Berlin, and is empowering

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21:52

Rethinking protein for kitchens and climate

ProVeg Talks ·

2025/08/05

What if food waste could fuel the next wave of clean-label protein innovation?In this month's episode of ProVeg Talks: Food Industry, host Gemma Tadman sits down with Monika Černiauskaitė, Co-Founder and Managing Director of Brew Bites, a Frankfurt-based startup turning spent brewer’s grain and pumpkin seed flour into savoury, satisfying, protein-rich chunks designed for foodservice.Monika shares how Brew Bites is rethinking protein to help caterers and chefs meet the growing demand for sustainable,

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56:58

Debunking the myths about plant protein and athletic...

ProVeg Talks ·

2025/07/15

“Where do you get your protein?” This is a common question posed to people following a plant-based lifestyle. And if you’re an athlete, the question can be even more probing: “What about muscle gain and performance?” So, what does the science actually say about plant-based protein, performance, and overall health?In this episode of the Health and Nutrition series on the ProVeg Talks podcast, host and ProVeg nutritionist Valentina Gallani sits down with Lucas Oliveira, Researcher and Senior

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37:53

Appealing to children and families with delicious...

ProVeg Talks ·

2025/07/01

Welcome back to ProVeg Talks: Food Industry, where we go beyond innovation to examine the real-world challenges keeping plant-based food from reaching its full potential.In this month’s episode, host Gemma Tadman is turning the conversation to a dynamic but challenging demographic – children.Plant-based eating has made significant strides among adults, but family and children’s markets are still up-and-coming. In this episode, we’ll explore how brands, retailers, and food service providers can

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27:19

How can we make plant-based eating both accessible...

ProVeg Talks ·

2025/06/17

Interest in plant-based diets is growing, but navigating nutrition, health, and sustainability can still feel confusing, especially for those just starting out.So, how can we make plant-based eating both accessible and balanced? What guidance is out there? And how can we help people feel confident about what’s on their plate?According to Anna-Lena Klapp, Head of Research at ProVeg International, “a well-planned plant-based diet isn’t just healthy – it’s colourful, diverse, and really delicious.”In

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45:26

From niche to norm: what's holding plant-based back?

ProVeg Talks ·

2025/06/03

Welcome to season two of ProVeg Talks: Food Industry, where we go beyond innovation to examine the real-world challenges keeping plant-based food from reaching its full potential.This season: 'Breaking barriers – making plant-based mainstream' is your practical guide to navigating – and overcoming – the commercial challenges alternative protein businesses face today. Each episode dives into one of the most pressing hurdles in the sector, from cracking consumer resistance to scaling up production,

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29:20

How to make plant-based eating a lasting habit

ProVeg Talks ·

2025/05/06

It’s clear that plant-based food has grown in popularity, with the last 10 years seeing increasing numbers of people interested in trying products and reducing their meat and dairy consumption.But there are still demographics that will not buy plant-based products, as well as those who will try plant-based food once and never again. So, how do we encourage and re-engage these consumers?According to Martin Holden-White from Grubby, it’s all about taste, ease, and convenience – the three ingredients

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30:56

Supporting farmers through diversification

ProVeg Talks ·

2025/04/07

Looking for insights on the future of European agriculture? You’ve come to the right place.This month, host Gemma Tadman explores how we can support European farmers who are looking to diversify their farms. She’s joined by Simon Kraemer, a leading advocate for regenerative agriculture who has worked with growers around the world.As farmers navigate financial pressures, shifting consumer demands, and the realities of climate change, diversification is becoming a key strategy. In this episode, Simon

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19:58

The future of food retail: making healthy,...

ProVeg Talks ·

2025/03/03

This month on the New Food Hub podcast, host Gemma Tadman explores the pivotal role of retailers in shaping the future of food. Joining the conversation is Martine van Haperen, food retail and food service expert at ProVeg Netherlands.Martine and her team are spearheading the Protein Tracker initiative, a powerful tool designed to help retailers and foodservice providers rebalance their protein offerings and accelerate the shift toward more sustainable, plant-based options.What you’ll learn in this

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30:52

More nutritious plant-based products for a healthier...

ProVeg Talks ·

2025/02/03

Welcome to another episode of The New Food Hub Podcast! This month, host Gemma Tadman focuses on an increasingly important matter: nutrition. Along with guests, Anna-Lena Klapp, ProVeg Head of Research and Valentina Gallani, ProVeg Health and Nutrition Manager, Gemma looks at how businesses can improve the nutritional aspects of alternative proteins and why they should want to do so. Both guests have extensive backgrounds in nutrition, health, and science along with experience in the plant-based

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43:29

Navigating the future of alternative proteins:...

ProVeg Talks ·

2025/01/06

In last month’s episode, we discussed the rise of the plant-based market, looking at how and why the industry has grown and where it currently stands. This time, we’re turning the conversation to consumers. Like any industry, the success of alternative proteins depends on consumer uptake. In particular, it’s important to reach people who are less engaged, have had a bad experience, or have not yet tried animal-free alternatives. The vegans and veggies are on board, the key demographic we need to

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47:51

Navigating the future of alternative proteins: The...

ProVeg Talks ·

2024/12/03

Let's start this podcast series at the start, shall we? To understand how to navigate the future of alternative proteins, we first need to understand how we got here today - how and why the industry has grown and where it currently stands, starting with plant-based. To kick things off, ProVeg’s Gemma Tadman and One Planet Pizza’s Joe Hill reflect on the evolution of plant-based. They discuss the growth and impact of plant-based proteins in the industry so far, consumer trends and barriers, and look

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