ProVeg Incubator welcomes new start-ups to alt-protein ingredients accelerator program
11 Apr 2022 --- Seven food innovation start-ups have joined the ProVeg Incubator for the latest edition of its alt-protein accelerator program. The new cohort focuses on revolutionary technologies such as mushroom-based ingredients grown on vegetable waste, cultured fat, microalgae-based seafood and a plant-based alternative to the protein found in egg whites.
Since its inception in 2018, the ProVeg Incubator has worked with more than 60 startups worldwide. The companies raised more than €230 million (US$251 million). The Incubator is committed to reducing the consumption of animals by 50% by 2040.
“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,” says Albrecht Wolfmeyer, head ProVeg Incubator.
“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.”
The ProVeg Incubator supports companies transforming the global food system. The accelerator program is in the eighth round and will run online for 12 weeks.
Meet the startups
Start-ups thath join ProVeg Incubtor program are supported through mentoring.
Start-ups that join the ProVeg Incubator are supported with one-on-one expert mentoring, access to the Incubator’s extensive networks of industry contacts and up to €250,000 (US$273,000) in funding and services.
“Companies are matched with a personal business advisor to answer questions on developing products and getting them to market. Companies are provided with the use of a test kitchen and an event space in the heart of Berlin. Funding is provided so that the company can build itself up from the outset,” Peter Rixon, senior international PR manager, tells FoodIngredientsFirst.
This year seven startups have joined the accelerator program. Fotortec, start-up based in Colombia, Chile and the US, tackles food waste and supplies alt-protein food manufacturers with new ingredients. The company develops mushroom-based ingredients using oyster mushrooms grown on vegetable waste.
OceanTastes, in the US, produces cultured seafood using proprietary technologies in cell-line isolation, cost-effective serum-free media and plant-based scaffolding.
Canadian Biofect Innovations is a biotech company harnessing the power of microorganisms to produce ingredient products. It leverages synthetic biology to bioengineer microbes and produces ingredients using fermentation technology.
Culminate Foods in Germany works on a cultured-fat ingredient for B2B channels. The product is designed to imbue plant-based meat substitutes with an authentic meat taste, texture, tenderness and mouthfeel.
The Indian-based Rewild Solutions produces an alternative whole-cut meat with conventional meat’s taste, texture and mouthfeel.
EatMyPlants in Germany is working on alt-seafood products based on microalgae and produced using fermentation processes.
Israeli Fabumin develops a plant-based substitute for albumin, the protein in egg white, primary raw material in the global food industry.
Fast-tracking startups
In recent developments, ProVeg Incubator supported one of Russia’s first plant-based meat alternatives to bring a range of strips, filets, jerky, patties and cold cuts from pea and other textured-vegetable proteins to the market. The company’s products are now on sale across more than 2,000 supermarkets in Russia.
The program supported a plant-based fish company in Sweden called Hooked, tackling health and sustainability challenges in the seafood industry. The company’s first products are shredded alternatives to tuna and salmon that come in various flavors such as lemon and pepper, chili, garlic and smoked.
ProVeg also supported Omni, which aims to solve the disproportionate environmental impact of factory-farmed and highly processed animal-based meat diets.
By Inga de Jong
