• ProVeg Incubator Seeks Startups Developing Egg, Seafood, & Chicken Alternatives



    The ProVeg Incubator has opened applications for its next cohort, with a particular focus on startups developing egg, seafood, and chicken alternatives.

    According to the alt-protein accelerator, these three areas are major “white spaces”, with more innovation desperately needed. Plant-based cheeses and ready meals are also a priority, along with any ingredient or technology that can replace animal-derived staple products.

    Applications will be accepted on a rolling basis through to the deadline on July 31, with the program beginning online at the end of September. Startups worldwide can apply.

    Haofood chicken ProVeg
    ©Haofood

    Previous cohorts

    Companies featured in previous ProVeg Incubator cohorts have gone on to experience considerable success. One, Chinese peanut-based chicken brand Haofood, recently raised $3.5 million and launched at 2,300 Lawson stores. Another, Israeli cell-based milk company Remilk, closed an oversubscribed $120 million round earlier this year and has just received approval to sell its dairy-identical proteins in the US. Other success stories include Better Nature, Bosque Foods, Mushlabs, Formo, and Hooked.

    “At ProVeg, we strive to maximise our long-term impact in order to achieve our mission of reducing the consumption of animals by 50% by 2040,” said Albrecht Wolfmeyer, Head of the ProVeg Incubator. “We would therefore like to see applications from startups that are working on plant-based, fungi-based, and cultured meat and seafood alternatives, using and combining different types of fermentation, precision fermentation, and cellular agriculture.”

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