Are these start-ups creating the foods of the future?
A new cohort of innovative plant-based start-ups has joined the Incubator at ProVeg on a mission to disrupt the global food system.
The third round of the programme launched in September, with founding teams heading to Berlin from all over Europe and from as far away as Argentina. They are working on a range of exciting products including algae snacks, frozen vegan desserts, and cashew-based blue cheese. There is also one cellular agriculture start-up in the batch.
Meet the start-ups
Founders Friedrich John Schneider and Philipp Götz develop and produce convenient macro algae foods. Their most innovative product is the world’s first red algae jerky.
Based in Barcelona and Paris, founders Mikel Adberry and Antoine Beguerie, have created ‘Foie Green’. Their product is a 100% plant-based alternative to foie gras.
Latin America’s first clean meat start-up. Sofia Giampaoli and her partner Carolina Bluguermann are working to develop a bank of stem cells, to supply the future clean meat industry.
Founders Linda Grönlund, Alexander Schabel, and Katharina Seifert aim to reduce meat intake with a range of vegan ready meals. Already sold in Sweden, the team wants to bring the products to Germany.
Axel Kramer and Ivonne Blossfeld met while working for a food innovation lab in Switzerland. Now they are establishing a company that will support catering companies and canteens to offer more plant-based meals.
Delving into dairy…
A Danish beverage company offering milk drinks in different flavours, with a nutritional value close to that of cow’s milk. The team, Ali Osman, Sander Sieuwerts, and Lars Halskov, use a mix of cereals for the products.
A dynamic duo out of Spain, Luke Saldanha and Pepe Biaggio make and sell plant-based ice cream. The founders have created a clean-label product saying: “if we can’t draw an ingredient on the package, it’s not going in the ice cream”.
A plant-based milk company offering the functional properties and nutritional value of dairy milk, just without the cow! Behind
pläin is a team of three founders, Michael Sysoev, Julia Deuter, and Jonathan Herrmann.
Three siblings from Romania, Ana Maria Turton, Elena Licsandru, and Nicu Panfil, have created a range of vegan cheeses based on cashew nuts. They are working with the ProVeg Incubator to rebrand, rename, and repackage their products.
Brother and sister team Georgia and John Schneider are on a mission to reinvent desserts. They produce and sell plant-based treats in Berlin and are currently working to expand.
What’s in store?
Over the course of three months the plant-based start-ups will focus on branding, fundraising, team development, market strategy, and pitching, with input from mentors and founders who have already trodden the same path. The Incubator team will also work with each start-up individually to reach the goals they have set. Depending on their needs and stage, that could be helping with their business plans, introducing them to retailers, or preparing them to meet investors.
On the first day of the programme, the Incubator welcomed Wholefoods founder John Mackey, who chatted with the entrepreneurs about their products and business plans. He also shared stories from his early career and talked about ‘Conscious Capitalism’. In other words, the idea that a business should focus on a purpose beyond pure profits.
Realising the mission
ProVeg wants to reduce the global consumption of animal products by 50% by the year 2040. Providing people with a variety of delicious and affordable alternative products is vital to realising that mission. That is why the Incubator team is delighted to be supporting plant-based start-ups who share that vision and are taking action. Updates will be added to this blog and across Twitter, Facebook, Instagram, and LinkedIn as the entrepreneurs follow the programme.
The current three month ProVeg Incubator programme ends in December and the fourth round will begin in spring 2020. Start-ups can apply online here.