ProVeg Talks

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 better reach, appeal to, and nourish the next generation of plant-based eaters. 

Our guest, Tammy Fry, Co-Founder of The Fry Family Food Co. and General Manager of the ANZ Region for the LIVEKINDLY Collective, brings deep expertise as a business leader, parent, and advocate for healthy, accessible plant-based eating. 

We’ll learn more about the top priorities for parents when it comes to feeding their families and practical strategies for brands and operators when it comes to developing plant-based foods for kids.

Listeners can find out more about Tammy’s work on her LinkedIn, along with the Fry’s and LiveKindly websites. 

For more support on your alternative protein strategy, head to the New Food Hub, get in touch with our team, and don’t forget to subscribe to the podcast.

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 this debut episode of the Health and Nutrition series on the ProVeg Talks podcast, host and ProVeg nutritionist Valentina Gallani sits down with Anna-Lena to explore the brand-new ProVeg Food Plate – a practical, visual guide to balanced plant-based eating. They break down the key food groups, discuss the importance of fortified foods, and explore how individual dietary choices can support both human and planetary health. Plus, Anna-Lena shares insights from her PhD research on national dietary guidelines and what countries are doing (or not doing) to promote more sustainable food systems.

What’s the easiest plant-based swap for newbies? Why does your plant-based milk really need calcium? And which countries are taking bold steps towards healthier, more sustainable dietary advice? Tune in to find out.

What you’ll learn:

• What the ProVeg Food Plate is and how to use it
• Why fortified foods matter for a balanced plant-based diet
• How national dietary guidelines can support a shift towards sustainable eating

For more about Anna-Lena’s work, check out her LinkedIn and visit the ProVeg Data website.

Get in touch with ProVeg’s experts for more support on plant-based nutrition topics at [email protected] and sign up to our newsletter.

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, securing investment, winning in retail, and much more.

Hosted by Gemma Tadman, this season of our Food Industry show brings together leading founders, retailers, marketers, investors, researchers, and strategists to share their hard-won lessons, proven tactics, and fresh ideas. Whether you're working in food service, developing plant-based products, or trying to win shelf space, this series will deliver the insights you need to succeed in an increasingly competitive market.

You’ll notice that we’re launching into the second series with a new name and refreshed branding. Well, we thought it was time to take things up a notch and expand the podcast. Gemma will still chat with food industry experts, but the further ProVeg team will also begin hosting new shows with insiders on health, nutrition, and sustainability.

In this month’s Food Industry episode, we’re setting the stage for season two with a big-picture look at what’s holding plant-based back from truly going mainstream.

To help us unpack the key commercial challenges – from pricing and positioning to the psychology of consumer choices – Gemma is joined by someone right at the forefront of this conversation: Chris Bryant, Founder of Bryant Research.

What you’ll hear about:

• The ‘attitude-behaviour gap’: why consumers say they want sustainable options but often don’t buy them
• The dangers of misinformation and the limits of the UPF classification system
• The key commercial roadblocks holding back mainstream uptake – including price, taste, availability, and trust
• Why positioning plant-based as ‘better for you’ or ‘climate-friendly’ can sometimes backfire
• What the latest data tells us about consumer segments and flexitarian behaviour
• What companies need to do to move from niche to mass appeal

Listen now! And don't forget to subscribe. For more support on your alternative protein strategy, get in touch with our experts at [email protected].

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 that help make plant-based food a lasting habit. 

In the latest episode of ProVeg Talks (previously the New Food Hub Podcast), podcast host Gemma Tadman sits down with Martin, the CEO and founder of Grubby, a plant-based meal-kit delivery service in the UK. Through their meal-boxes, Grubby aims to make plant-based cooking effortless, flavour-loaded, and accessible to all. Starting out as a chef aged 16, before pivoting into business, Martin has taken Grubby from a fledgling to a successful business in just five years - an incredible feat.

So, how do you turn plant-based meals into a long-term habit? And what has Martin learned from helping thousands of people cook more plant-based at home? Listen now.

• The key barriers to mainstream adoption – and how to overcome them
• Habit-building strategies, customer retention, and staying competitive
• Upcoming technologies and trends that will make it easier for consumers to form habits

For more from Martin and Grubby, check out Martin's LinkedIn and visit Grubby's delicious website.

Get in touch with ProVeg's experts for more support on your alternative protein industry at [email protected] and sign up to our newsletter.

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 shares practical insights on how plant-based and regenerative methods can offer sustainability and profitability. The pair discuss the essential role of businesses, organisations, and policymakers in making this shift work.

What you’ll learn:

• The current state of European agriculture and how farmers are adapting
• What’s driving farmer interest in sustainability – and the challenges they face
• The business case for diversification and what farmers need to make it work
• Practical on-farm actions for plant-based and regenerative diversification
• Common misconceptions and barriers around diversification
• How regenerative practices can support plant-based ingredient production and unlock new market opportunities
• The role of businesses, organisations, and policymakers in supporting farmers

Why listen?

If you work in farming, food production, retail, policy, or the alternative protein industry, this episode is packed with actionable insights to support your work and drive meaningful change in food systems.

Connect with Simon via LinkedIn and learn more about his team at EARA’s website. For more insights, visit The New Food Hub and subscribe to stay updated!

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.

• The role of retailers in shaping consumer choices – and why it matters for health and sustainability
• How protein tracking works and why retailers should use it
• The biggest challenges retailers face when selling alternative proteins
• Smart merchandising and  marketing tactics to boost plant-based food sales
• What’s next for sustainable food in retail – emerging trends & opportunities

Why listen? If you’re in retail, food service, or the alternative protein industry, this episode is packed with practical and transferable insights to help you stay ahead in a rapidly evolving market. You can reach Martine through her email address and her team at ProVeg Netherlands via their website. For more insights, visit the New Food Hub and subscribe to stay updated!

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 industry. They’ve also recently published an incredible study on the nutritional value of plant-based alternatives (linked here!). Tune in as Gemma and guests dive deep into the latest data and share actionable insights for your organisation.

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 focus on now is meat-eating consumers. So, in today’s episode, ProVeg’s Gemma Tadman will be discussing strategies and insights for engaging these consumers. And her guest is someone who spends a lot of time working on this – Vladimir Mickovik, Co-Founder and Chief Brand Officer of plant-based meat brand Juicy Marbles. Tune in for some honest industry advice, actionable insights, and laughs along the way.

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 ahead to what’s next. Joe shares first-hand experiences as a challenger brand in the food and drink industry, along with actionable insights for retailers and brands looking to leverage the plant-based sector. Tune in to build your knowledge and hear some honest industry chat.