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

Image courtesy of ProVeg Incubator

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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