ProVeg Incubator

Lidl

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Cheese Alternatives

Lidl Germany and Proveg Incubator Launch Search for the Next Big Plant-Based Cheese Innovation

The demand for plant-based cheese alternatives is rising fast, with sales in six European countries reaching EUR 194 million in 2023 – an increase of 7% in just one year. Germany leads the charge, boasting the largest market for dairy-free cheese on the continent. Yet, consumers are still craving more: recent surveys show that a quarter of Europeans want greater availability and variety in plant-based cheese. In response, Lidl Germany has teamed up with the ProVeg Incubator to launch an exciting new startup competition. Their mission? To uncover the next groundbreaking plant-based cheese innovation that could hit supermarket shelves under Lidl’s Vemondo brand. The Lidl x ProVeg Cheese Alternative Innovation Competition is open to startups developing both finished products and novel ingredients or technologies that …

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Lidl vemondo cheese

© Lidl Germany
Cheese Alternatives

Lidl Germany and ProVeg Open Doors for Plant-Based Cheese Startups to Join Vemondo Line

Lidl has partnered with the ProVeg Incubator to launch a competition to discover innovative plant-based cheese alternatives, offering a major opportunity for startups to bring their products to a large retail audience. The winning product will be sold in selected Lidl stores across Germany under the retailer’s Vemondo private label, providing exposure to a wide consumer base and the support needed to scale up production. The competition is open to a broad range of applicants, including end products, ingredients, and production technologies that could revolutionize the plant-based cheese sector. Christoph Graf, head of purchasing at Lidl in Germany, explained that Lidl is seeking “extraordinary” products and innovations in categories with the greatest potential for growth. Graf stated, “We are looking for true innovation in categories …

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Headshot of Lea Stockmeier, Project Director NFC and Senior International Event Manager

Lea Stockmeier, Project Director NFC and Senior International Event Manager © ProVeg
Interviews

ProVeg: “At This Year’s New Food Conference, We’re Exploring Everything From Consumer Preferences to the Role of Legacy Dairy Companies in the Protein Transition”

The New Food Conference (NFC) stands as one of Europe’s top events in the food industry, bringing together international food experts, scientists, innovative startups, retailers, and policymakers. The conference focuses on the latest advancements in the alternative protein sector, delving into the future of food through high-profile talks, networking opportunities, and live product tastings. The NFC 2024 kicks off on September 3 with insightful sessions on the European market, featuring leading pioneers and top innovators from the food industry. We spoke with Lea Stockmeier, Project Director NFC and Senior International Event Manager at ProVeg, to learn about this year’s New Food Conference’s key highlights. What is unique about this year’s New Food Conference compared to previous editions? This year, the conference will not only focus on the consumer …

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Four people on stage at NFC

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Fairs & Events

New Food Conference 2024 – Redefining the Food Industry

The New Food Conference (NFC) stands as one of Europe’s top events in the food industry, bringing together international food experts, scientists, innovative startups, retailers, and policymakers. The conference focuses on the latest advancements in the alternative protein sector, delving into the future of food through high-profile talks, networking opportunities, and live product tastings. Vegconomist is excited to return as the official media partner this year. Programme Highlights: NFC 2024, Startup Demo Day and Retailer Roundtable The NFC 2024 kicks off on September 3 with insightful sessions on the European market, featuring leading pioneers and top innovators from the food industry. Highlights include discussions on political goals, consumer narratives, and the evolving production landscape. A key event is the Demo Day, where startups from ProVeg …

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AI Protein team

AI Protein team, image courtesy of ProVeg International

Startups, Accelerators & Incubators

5 Startups Transforming the Landscape of Food Production

The alternative protein industry is teeming with innovation, and the latest group of startups from ProVeg Incubator demonstrates the remarkable developments that are ahead. This year, five promising food-tech companies working on breakthroughs from cultivated seafood to cutting-edge ingredient encapsulation are poised to revolutionise our perspectives on food production and consumption. In its recent New Food Hub article, ProVeg International looks at what sets these companies apart. Here’s a preview of what’s to come. Food-tech startups for your radar Atlantic Fish Co: Founders Doug Grant and Trevor Ham established Atlantic Fish Co in 2022 to develop cultivated seafood with a focus on wild-caught marine white fish. In April 2024, they unveiled the ‘world’s first’ cultivated black sea bass. Optimized Foods: Founders Minami O. Maja Segerman …

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Biotech startup Atlantic Fish Co., headquartered in Raleigh, North Carolina, leverages cellular agriculture to create seafood free of plastics, mercury, antibiotics, and animal suffering.

© Atlantic Fish Co.
Startups, Accelerators & Incubators

12th ProVeg Incubator Cohort Features Mycelium Tech, Next Gen Pet Food, and Cultivated Sea Bass

Berlin-based ProVeg Incubator today reveals the five impact-driven startups that have been selected for the 12th cohort of its accelerator programme, designed for alt-protein startups driving food system transformation. This year’s programme has been revised and improved in order to create more opportunities for the participants to take their business to the next level. With an extension from 12 weeks to 20 weeks, the incubator now offers a kick-off week in Berlin for the founders to meet and attend workshops and events in-person, as well as additional mentoring and business support. The startups will take part in a series of workshops, fireside chats, and speaker-led sessions throughout the 20-week programme. ProVeg Incubator alumni that have gone on to succeed in their respective fields include Better Nature …

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Company News

The ProVeg Incubator Celebrates Five Years, Predicts Alt Protein Sector Will “Build Back Stronger”

The ProVeg Incubator has released a new report to celebrate reaching the five-year mark and supporting over 100 startups. Titled Five Years, 100 Startups, and the Future of Food, the report argues that the alt protein sector is currently undergoing a “necessary correctional phase” but will ultimately come out stronger. While acknowledging that 2024-25 will be a challenging period due to difficult economic conditions, ProVeg believes that a new wave of improved plant-based products will provide cause for optimism. These products are price-competitive and feature cleaner labels and improved taste, addressing many of the criticisms often directed at plant-based alternatives. Furthermore, new products made via fermentation — along with the gradual approval of cultivated meat in some markets — could also boost the sector. Future …

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ProVeg Incubator Demo Day banner

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Startups, Accelerators & Incubators

The 8 Startups Pitching Innovations from Cultivated Caviar to the “New Soy” at ProVeg Incubator Demo Day

The eight startups that form the 11th cohort of the ProVeg Incubator are set to showcase their innovations at a Demo Day on December 14. The Demo Day is the culmination of the 12-week incubator program, which teaches startups how to develop products, secure regulatory approval, and more. The pitches will be watched by food-tech investors, entrepreneurs, corporates, the media, researchers, and other industry professionals. Investors will quiz the startups about topics such as their founding team, technology, and value proposition. The startups taking part in the event are: Allium Bio (Singapore): Developing a novel technology for co-culturing microalgae and mycelium to create functional ingredients for plant-based foods. Poseidona (Spain): Making algal protein “the new soy” by turning seaweed by-products into protein for use in …

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A shrimp flavor vegan seasoning product

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Startups, Accelerators & Incubators

ProVeg Incubator Announces 11th Cohort Focused on Improving the Functionality and Quality of Alt Proteins

The ProVeg Incubator has unveiled the lineup for its 11th cohort, comprising eight startups set to revolutionize the alt protein industry with their products, including cultivated caviar, fermented ingredients, seasoning blends, and seaweed proteins.  The 11th cohort includes entrepreneurs from Argentina, Spain, Bulgaria, Singapore, and the USA, and for the first time in its five-year history, a Brazilian startup is joining the program. With four more participants, the incubator’s 10th cohort included 12 startups developing various products, from plant-based eggs and shrimp to chickpea milk. Still, Proveg is seeking entrepreneurs eager to launch a cultivated octopus company. The ProVeg Incubator has worked with 90+ startups since it started in 2018 to find alternatives to animal products. The incubator offers personalized mentoring, access to an extensive network of industry …

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