Based in Berlin, the incubator aims to support companies that are transforming the global food system
Seven startups, from Canada to Colombia to Germany to Israel to India, have joined the ProVeg Incubator for the latest edition of its alt-protein accelerator programme.
Companies in the cohort are developing products including mushroom-based ingredients grown on vegetable waste, cultured fat, microalgae-based seafood, and a plant-based alternative to the protein found in egg whites.
The eighth round of the ProVeg Incubator accelerator programme began on Monday, 4 April, and will run online for 12 weeks. Based in Berlin, the incubator aims to support companies that are transforming the global food system.
The start-ups include Fotortec, OceanTastes, Biofect Innovations, Culminate Foods, Rewild Solutions, EatMyPlants and Fabumin.
Albrecht Wolfmeyer, Head of the ProVeg Incubator, said: “Our latest cohort of startups leverages cutting-edge ingredients like microalgae and fungi and creates novel ingredients like heme and dairy proteins for the alt-protein industry. The teams unite the three major approaches in the alternative protein space: plant-based, fermentation, and cultivation. Once again the ProVeg Incubator is bringing together a powerhouse of young startup founders who aim to create the next generation of sustainable foods - without animals and without compromising on taste, texture or functionality.”
Since launching in 2018, the incubator has worked with more than 60 start-ups from around the world, which have collectively raised more than €230m.
Companies that join the incubator are supported with an accelerator programme, one-on-one mentoring, access to a network of industry contacts and up to €250,000 in funding and in-kind services.