Hailing from across the world, including Japan, Estonia, and Israel, eight pioneering startups have joined the latest ProVeg Incubator. The cohort includes the world’s first sprouted millet milk, functional mung-bean protein, and mycoprotein-based alt meats.
With a strong focus on emerging food tech and unique ingredients for the alt protein sector, The Berlin-based ProVeg Incubator accelerator program offers expert mentoring and up to €250,000 in funding. Having launched in 2018, the ProVeg Incubator has worked with over 55 startups from around the world, which have collectively raised over €100 million and are stocked in over 15,000 stores.
Altein Ingredients (India) – developing a functional mung-bean protein that aims to be the nucleus of plant-powered food.
Meet Future (Estonia) – food-tech company developing the next generation of mycoprotein-based chicken and fish alternatives.
Plant-based Japan (Japan) – uses unique Japanese ingredients to develop plant-based egg and meat alternatives.
Cultivated Biosciences (Netherlands) – uses fermentation to develop a fat ingredient from oleaginous yeast, which offers the creaminess needed for plant-based dairy products.
ProProtein (Estonia) – developing a scalable precision-fermentation technology for producing dairy proteins from yeast, without the need for cattle farming.
Genesea (Israel) – a B2B food-ingredients company with a mission to produce protein isolates and other ingredients developed from offshore-grown marine macroalgae.
Alt Foods (India) – developing the world’s first plant-based milk made from a unique mix of grains and sprouted millets.
Brain Foods (Bulgaria) – produces and sells healthy, sweet-and-savoury plant-based snacks that nourish both mind and body.
Albrecht Wolfmeyer, Head of the ProVeg Incubator, commented: “With its seventh cohort, the ProVeg Incubator once again brings together outstanding talent and innovative power in food-tech from all over the world. These startups all share ProVeg’s mission: to take animals out of the food equation and make our food system more sustainable.”
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