ProVeg Incubator Fourth Cohort: Remilk – Reinventing the Meaning of Dairy

Remilk cheese

In the second of our series introducing the latest cohort in the ProVeg incubator program, we take a look at Israel’s Remilk which is developing its microbial milk with a view to disrupting animal dairy for good.

Remilk‘s founding team consists of mission-driven scientists who are leading experts in their fields and passionate about developing quality products using animal-free processes. The startup uses precision fermentation to create dairy proteins for the production of alternative dairy products.

Remilk cheese
©Remilk

Remilk believes that plant-based dairy alternatives often fall short in terms of flavour, functionality, and nutrition. They are looking to solve this problem by creating dairy proteins – without the cow – that can be used for the production of alternatives to conventional dairy products.

What is your product or service category? Animal-free dairy products.

  1. What is your startup’s USP? Taste! Our products are identical to dairy products that they require no lifestyle compromise.
  2. Which products or services will you offer? We’re creating a functional, versatile, animal-free milk that behaves the same way as cow’s milk, and thus can be transformed into most dairy products.
  3. What stage is your company currently at? What do you have planned for the next 12 months? We have raised our seed money and are now talking with potential partners to allow us to scale our operations for mass production.
Remilk
©Remilk

ProVeg has just opened a call for entries, inviting startups to join the next (fifth) cohort at the Incubator programme. Details as below.


The world’s leading Incubator for plant-based and cultured food startups has opened for applications to join its global accelerator programme.

ProVeg Incubator supports pioneering companies that are transforming the global food culture by developing innovative alternatives to animal-based products and services.

Startups that are accepted to join the Berlin-based Incubator, will have access to a three-month, tailor-made programme, with potential funding of up to €200,000, one-on-one expert mentoring, and access to our international networks of food industry contacts.

Since its launch in November 2018, the ProVeg Incubator has worked with 40 startups from 20 countries, helping them to raise more than €9 million and launch over 40 products. 

Applications are now being accepted for what will be the Incubator’s fifth cohort of startups, which is due to start in autumn 2020. Companies working on plant, fungi, recombinant, and cultured food products and solutions are welcome to apply until the deadline on Friday, 31 July 2020.

Albrecht Wolfmeyer, head of the ProVeg Incubator, said, “We received a record number of applications to join our last cohort, which we are currently working with, and I look forward to seeing who will apply for the upcoming batch.

“The startups we support are shaping the future of food with their innovations. We are looking for companies with sound business models that have the potential for major impact. They should show the ability to scale and grow, be backed by a stellar team, and align with our mission of reducing global animal consumption. 

“We consider applications from startups working in all product and service categories. However, if you bring something novel to the table we’ll be particularly excited about that.”

ProVeg Incubator alumni include Better Nature, Vly Foods, Mondarella, Greenwise, Mushlabs, Legendairy Foods, Plantcraft, Cellular Agriculture, Panvega, and the nu company.