2022 프로베지 식품 혁신 챌린지

2022 프로베지 식품 혁신 챌린지

[ABOUT THE CHALLENGE]

Our food choices have a significant impact on our health, society, and the environment. A plant-based diet is a multiproblem solution to several key global problems, including climate change, food security, animal welfare, and health and pandemics.

In response to the global transition towards plant-rich sustainable living, ProVeg International launched the inaugural Food Innovation Challenge in China in 2020, with the 2021 Challenge expanded to include South-East Asia. For the 2022 edition of the competition, we have set our sights on the entire Asia-Pacific (APAC) region.

The Food Innovation Challenge will allow students to gain valuable insight into an exciting and fast-growing industry, while channelling their creativity and skills towards solving some of the biggest challenges facing the world today. We invite university students from all academic disciplines to take part in the challenge.

The competition will once again be held online this year in order to allow students from all over the APAC region to participate.

[WHY TAKE THE CHALLENGE?]

The finalists of the ProVeg Food Innovation Challenge will have the opportunity to:

- Get the chance to win a share of cash awards totaling 10,000 USD.

- Gain food-innovation experience and recognition through participation in real-world challenges while honing essential innovation skills.

- Receive expert mentoring from key industry professionals.

- Network with representatives from leading organisations and peers from Asia-Pacific countries.

- Potential internships/employment opportunities with leading food-and-beverage companies.

[INNOVATION TOPICS] – 2022 APAC CHALLENGE

OATLY

Develop a unique selling proposition for Oatly’s yoghurt, identify target consumers, develop product concepts and a launch plan in Asia or your selected market.

BEYOND MEAT

Develop a recipe utilising Beyond Meat’s minced pork that can be presented to a foodservice chain based in Asia. Specify which foodservice operator you are pitching to and formulate a marketing strategy to support sales of your recipe.

CPF

Develop a local dish for CPF all over the Asia-Pacific region using a plant-based meat alternative, such as plant-based beef, pork, chicken or seafood, to achieve both the taste and texture of real meat.

UNILEVER

Choose one of The Vegetarian Butcher’s product prototype from plant-based beef patty, plant-based mince beef and plant-based chicken balls and propose a new product application for target consumers. The application should include product format and series of varieties, product names, product claims, and advertising slogan and the package design.

HAOFOOD

Use Haofood plant-based chicken to develop a series of applications, identify target food-service customers, and develop a launch plan.

OMNI

Further develop OMNI’s new plant-based range, OmniSeafood, including OMNI Tuna, OMNI Classic Fillet, Omni Golden Fillet, and Omni Ocean Burger. What’s the key selling point and which seafood dishes can better attract a new generation by making it easy to buy and share on social media.

PEPSICO

Develop a tasty and nutritious product by utilising plant-based ingredients (e.g. plant protein, algae protein). It can be a beverage, snack, or nutrition product. The proposal should cover the detailed product format, product name, claims, price and proposition, target consumer group and consumption occasion, added value to consumers and packaging design.

[AWARDS]

- 1st place : 3,000 USD

- 2nd place : 1,500 USD / 2x

- 3rd place : 1,000 USD / 3x

- Finalists : 200 USD / 5x

- Finalist teams will have a chance to participate in an invite-only programme hosted by the ProVeg Incubator to help further idea development.

- Finalists will also have the chance to present their ideas online at the UN Climate Change Conference – COP27 – Food4Climate Pavilion hosted by ProVeg International.

- Participants will be awarded with a ProVeg Food Innovation Challenge certificate.