GOOD PEOPLE, GREAT IDEAS, INSPIRING STORIES.

 8
min. read
 

How does the ProVeg Incubator programme work?

We are, once again, accepting startup applications for our next cohort, which starts in September. However, have you ever wondered how exactly we work with the startups who take part in our accelerator programme? To start with: we hold different kinds of group sessions including workshops, fireside chats, and industry roundtables. Startups also host sessions, …

How does the ProVeg Incubator programme work? Read More »

 5
min. read
 

Fabumin: filling the gap on egg alternatives

Where did the idea for your company come from?  Adi: Fabumin’s journey started eight years ago when we founded the plant-based cheese company Human Nature. When our family became vegan, we couldn’t find any good cheese substitutes on the market – so we started producing alternatives ourselves. This venture very quickly became a viable business …

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 5
min. read
 

Fotortec: Unlocking fungi’s potential via the circular economy

What does your startup do and what is your mission?  Rami: We support food manufacturers to supply their customers with triple-impact products – products that are sustainable and healthy, and which promote social impact. Fotortec replicates the way that nature recycles vegetable waste by transforming waste streams into edible mushrooms. We obtain the vegetable waste …

Fotortec: Unlocking fungi’s potential via the circular economy Read More »

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Inside the ProVeg Incubator
5
min. read

What can an incubator do for your business?

It can be daunting to take an idea that you’ve come up with and share it with the world. Doing so opens your plans up to feedback, criticism, and judgment. It may expose weaknesses in...

Startups
3
min. read

Incubator success: Mondarella marks major milestone

One of the ProVeg Incubator’s alumni startups has just reached a major milestone. Plant-based cheese company Mondarella is launching its first product, a plant-based mozzarella, onto the mass market. From summer 2020, customers can find...

Startups
4
min. read

Meet Jack: the startup making meat from jackfruit

While on vacation in Asia back in 2018, Kaline Van Halder and Marjolein Pleune fell in love with jackfruit. The enterprising duo discovered that the fruit has a natural meaty texture and launched a startup...

Startups
4
min. read

Plantcraft: the startup making deli meats from bananas

Globally, the popularity of plant-based meat is booming. Sales of alternative protein increased 280% in the US in March – when much of the world went into lockdown. Meanwhile, plant-based meat products are making their...

Inside the ProVeg Incubator
6
min. read

What do we look for in a startup?

From plant-based seafood to dairy alternatives and cellular agriculture, the ProVeg Incubator has worked with a strong and diverse array of startups. Thus far, the Incubator has supported over 55 startups from around the world,...

Startups
4
min. read

The chocolate company planting millions of trees

Now it’s known as the chocolate company planting trees by the million, but, like many startups, The Nu Company’s inaugural product – the Nucao chocolate bar – was crafted in the kitchen of a shared...

Inside the ProVeg Incubator Startups
4
min. read

Meet our latest batch of startups

Today is an exciting day at the ProVeg Incubator. Ten new startups from across the globe are (virtually) joining our accelerator programme. We’ll be working with the founders of these companies extremely closely over the...

Top tips
6
min. read

Surviving and thriving in times of corona

The corona crisis is a global phenomenon – it affects countries on all continents and is hitting health systems, financial markets, the economy, and global society as a whole. The International Monetary Fund is forecasting...

Startups
4
min. read

We come in peas: Vly develops plant-based milk

In the last decade, there has been a seismic shift in the popularity of plant-based milk. 75% of the world’s adult population is lactose intolerant. Plant-based drinks are therefore a great substitute, but the shift...