Webinar: European Plant-Based Food Market Overview

Please enter your information below to sign up for GFI and ProVeg's free webinar on the plant-based market in Europe

Tuesday, June 30th at 12pm ET / 9am PT

The demand for plant-based food is surging across the globe, and consumers from North America to Asia are increasingly interested in delicious plant-based products. In response to this growing demand, the Good Food Institute will be hosting a series of webinars highlighting different plant-based markets around the world.

Up first: the Good Food Institute is partnering with our partner organization, ProVeg International, to present market and consumer data on the European market! ProVeg International recently surveyed several thousand consumers across nine European countries in order to identify priorities for product improvement and development based on consumers’ experiences of purchasing and consuming plant-based products.

During this webinar we will review high level market data on the European market (with focuses on the U.K., Germany, and France), and will learn about the enormous potential for developing and launching new plant-based products in multiple food categories with clear growth opportunities.

About the speakers

Kyle Gaan
Research Analyst at the Good Food Institute
Kyle analyzes data and market research to identify meaningful insights and trends within the plant-based food industry, helping to pave the way for the development and sale of more plant-based food. Kyle previously worked as an associate at EY-Parthenon, a global strategy consulting firm. He received his B.S. in Business Administration and B.A. in Social Welfare from the University of California, Berkeley.

Dr. Kai-Brit Bechtold
Senior Consumer Research Scientist at ProVeg
Dr. Kai-Brit Bechtold is a Senior Consumer Research Scientist and lecturer with extensive expertise on developments, trends, and data in the food sector. Before holding positions on agency side for Nielsen and then on industry side for Upfield (formerly Unilever), she worked as Scientific Researcher (PhD and Postdoc) at the Department of Food Economics and Consumption Studies at the University of Kiel and investigated consumers‘ preferences and willingness-to-pay for innovative food products. Her passion for sustainable food and her knowledge of insights into consumer trends and behaviour position her as a true food industry expert. 

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