The Sixth Edition Results Announced: New Protein Innovation “MycoCrisps” Wins Top Honor
ShanghaiJune 1, 2026 /PRNewswire/ — The winners of the sixth ProVeg Food Innovation Competition have been announced. The competition focused on cutting-edge innovations in plant-based and sustainable proteins, bringing together the new generation from universities nationwide. Through deep integration of industry, academia, and research, it aims to empower future talent development and promote the sustainable transformation of the food system.
This competition was hosted by ProVeg International, with the Shanghai Municipal Council for the Promotion of International Trade serving as the guiding unit. Eight industry companies—OATLY, Yihai Kerry Arawana, Dali Foods, Yinlu Foods, Starfield, Beyond, Momi Biotechnology, and Fuxiang Biotechnology—jointly contributed to the competition topics. The event attracted over 2,700 students from more than 220 universities across the country, with guidance from over 100 university faculty members. The competition built a platform for industry-academia-research exchange, breaking down barriers between university research, student creativity, and industrial practice, guiding participating students to focus on market pain points and base their innovation practices on actual industry needs.
This year’s entries focused on two core directions: locally distinctive plant-based ingredients and sustainable protein sources. They deeply integrated cutting-edge food technology with the new trend of health-conscious consumption, precisely aligning with industry upgrade needs and consumer market demands. The entries demonstrated creativity, technological foresight, and market viability, offering new ideas for the global transformation toward a sustainable food system.
Among them, an inter-university team composed of Han Zhuoyu and Zhao Kangxuan from Ocean University of China, along with Zhang Zhenyu from the University of Hong Kong, won the Grand Prize. Their innovation, “MycoCrisps,” centers on precision-fermented mycelium protein, advocating for clean labels, high-level nutrition, and full-scenario adaptability, standing out with its unique competitive advantage.
Three first-prize teams showcased the younger generation’s deep insights into traditional culture, market demands, and cutting-edge technology:
An inter-university team comprising Liang Lesi, Yuan Zhenxiang, and Pang Yaxin from Beijing Normal University-Hong Kong Baptist University United International College, along with Chen Haozhen from Guangdong University of Technology, precisely targeted the OATLY track. They integrated the traditional Chinese medicine concept of “dampness removal” with plant nutrition science, innovatively proposing a new concept for Chinese-style plant milk. Another inter-university team, consisting of Tan Fang from Ocean University of China and Liu Tingying from New York University, focused on the Yihai Kerry Arawana track, creating a product concept for “natural sweet protein seaweed rice bran milkshake,” targeting the healthy meal replacement needs of young consumers. A team from South China University of Technology—Dong Sizhe, Yang Zhongyu, Qin Lang, and Cai Woqi—focused on the Momi Biotechnology topic, using new technologies like compounding to design a “dual-protein meat stick” product that offers a realistic meat texture and juicy experience.
Additionally, the 26 teams that won second and third prizes also delivered impressive performances. Students from food science programs at Jiangnan University, Nanjing Agricultural University, Beijing Technology and Business University, and others actively explored three main directions: “localized plant-based meat, healthy plant-based beverages, and multi-scenario new proteins.”
Han Zhuoyu, a student representative from the Grand Prize-winning team, shared: “The competition has convinced us that true innovation is about making deliciousness and sustainability go hand in hand, benefiting both the planet and humanity.” Their advisor, Professor Kong Qing, also remarked: “We are very grateful to ProVeg for building such a collaborative innovation platform that connects academic research with real market demands, giving innovative solutions both theoretical depth and practical potential.”
Deep Integration of Industry, Academia, and Research: Empowering Future Sustainable Talent
Jasmijn de Boo, Global CEO of ProVeg International, emphasized in her online award ceremony speech: “This is more than just a competition; it’s a vital bridge connecting promising young talent with industry needs. The passion of the new generation of innovators colliding with real-world demands is truly driving the sustainable transformation of the food system.”
Tian Lingzhi, Chief Operating Officer of Momi Biotechnology, a corporate partner in this edition, also noted: “The younger generation is the most vibrant driving force behind sustainable food innovation. We look forward to standing alongside more young talents to unlock the potential of mycelium protein and future foods, working together to create a delicious, healthy, and green future dining table.”
Post-competition survey data shows that this year’s competition not only enhanced students’ comprehensive skills in the sustainable food sector but also fostered positive changes in their cognition and behavior: Over 90.75% of students improved their understanding of the sustainable food industry through hands-on experience and established career aspirations in this field; more than 85% of students believed their comprehensive skills, such as R&D translation and market insight, had significantly improved; over 75% of respondents indicated they would pay more attention to the environmental footprint of food in the future, and more than 60% of students have already translated sustainable eating concepts into daily actions.
Responding to the “Greater Food Approach,” Marching Toward a Sustainable Future
The successful conclusion of the sixth ProVeg Food Innovation Competition was not only a concentrated showcase of the innovative power of the new generation of university students but also a positive response to the national “Greater Food Approach” strategy. The competition encouraged students to draw inspiration from diverse local resources and use new productive forces to explore innovative solutions to global food security and environmental challenges.
By building a comprehensive platform connecting consumer needs, cutting-edge academic research, industrial resources, and high-end talent, the competition systematically cultivated a new generation of innovators with both research capabilities and market insight. Looking ahead, ProVeg will continue to ignite the innovative vitality of the younger generation, empower the transformation of the global food system, and move together toward a healthier, more sustainable future.