13 global start-ups join ProVeg Incubator accelerator programme
Thirteen start-ups have joined the ninth edition of the ProVeg Incubator accelerator programme.
The latest cohort comes from 12 different countries around the world, including for the first time Ukraine, Nigeria and New Zealand.
The incubator is an expert-led 12-week programme that aims to accelerate the growth and success of start-ups working in plant-based and cultured foods.
Being part of the programme gives selected companies access to advice from experts, industry networks and an alumni community, as well as up to €250,000 in funding.
Categories featured in this latest cohort include ready-to-eat meals, fermented protein ingredients, bioprinted seafood alternatives and cheese analogues.
The start-ups taking part in the ninth edition of the programme are:
- Casa Vegan (Nigeria) produces plant-based proteins from upcycled ingredients, aiming to become a staple nutritious and affordable plant-based protein option for the African population.
- Jooules Limited (New Zealand) works on fermented protein ingredients.
- Green Go (Ukraine) develops plant-based steaks, mince and burger patties.
- Vegan Sunday Supper (USA) makes Italian-inspired plant-based and premium ready meals, including an Italian Sausage and Three Cheese lasagna.
- Bluana (Romania) focuses on meat-free seafood options like plant-based salmon and tuna sashimi.
- Seaspire (New Zealand and India) work on bioprinted plant-based whole-cut seafood. The start-up unveiled its first plant-based whole-muscle snapper alternative earlier this year.
- Plant Revolt (Hungary) develops fibre and protein-rich meat alternatives, including meatballs, burgers, minced meat, sausages and cold cuts. It also produces plant-based hot dog, burger buns, and mayonnaise.
- BioGNR (Lithuania) creates mycoprotein ingredients using fermentation technology.
- Vitality Foods (Singapore) focuses on creating nutritious plant-based foods for the elderly market.
- Leaf Foods (Mexico) develops vegan cheeses including, grated mozzarella, manchego, ranchero, and an alternative for fondue. It also makes a plant-based cream and mayonnaise.
- Raw Bake Station Limited (UK) producer of vegan miniature cookies that are free from gluten, peanuts and refined sugar, and are under 200 calories per product.
- Quelp (Chile) uses seaweed to create its meat alternatives, which include burgers, meatballs, ‘curry bites’, nuggets, classic and chorizo-style sausages.
- Ser Vegano (Mexico) a producer of plant-based meat, dairy and snacks.
Earlier editions of the ProVeg Incubator included German start-up EatMyPlants, which develops microalgae fermentation technology to be used to produce seafood alternatives, and Israeli brand Fabumin, which makes a plant-based substitute for albumin, the protein typically found in egg whites.
