ProVeg Incubator opens up applications for upcoming cohort of alt-protein startups

Pioneering founders who are developing plant-based, fermented, and cultured alternatives to animal-based products and ingredients can apply now for the 9th edition of the ProVeg Incubator programme.

According to ProVeg’s consumer survey, seafood alternatives, egg alternatives, plant-based cheese, and ready meals represent some of the biggest white spaces in food tech.

The ProVeg Incubator, which is based in Berlin, Germany, is particularly interested in receiving applications from startups that are developing egg, seafood, and chicken alternatives, as well as ingredients and technologies that can help substitute animal-derived staple products on a mass scale.

Applications are being accepted on a rolling basis until the final deadline, on 31 July. The programme is open to startups from anywhere in the world and will be hosted online, kicking off at the end of September. Interested founders should apply at https://provegincubator.com/application-form/#apply

Startups that join the ProVeg Incubator are supported with a tailor-made accelerator programme, one-on-one expert mentoring, access to the Incubator’s extensive networks of industry contacts, and up to €250,000 in funding and in-kind services.

Since its launch in late 2018, the ProVeg Incubator has supported over 60 startups from around the world, including Remilk, Better Nature, Vly Foods, Bosque Foods, Haofood, Omni, Kern Tec, Greenwise, Mushlabs, Formo, Hooked, the Live Green Company, and the Nu Company.

Collectively, the ProVeg Incubator’s alumni have raised more than €230 million, with products stocked in over 15,000 stores worldwide.

Albrecht Wolfmeyer, head of the ProVeg Incubator, said: “Our work is informed by the principles of effective altruism – using limited resources to do the most good. This approach is also the foundation of our impact strategy at 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.”

Antje Räuscher, senior innovation and partnership manager at the Incubator, said: “We connect startup teams with mentors, corporate partners, and investors, from Europe to Asia to the Americas. In addition, the ProVeg Incubator brings impact-driven food-tech founders together into a community that provides invaluable learning experiences and opportunities for growth. This can truly make all the difference on an entrepreneurial journey.”

As part of the global food awareness organisation ProVeg International, the Incubator is committed to the mission of reducing the consumption of animals by 50% by the year 2040.

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