Launching a food startup is exciting. Having a great idea for a new product or service that the world needs and actually turning that into a viable business is hugely rewarding. However, it can also...
“How do you pick the startups that you work with?” is a question that we often get asked at the ProVeg Incubator. Every year, we work with around 20 startups, split across two batches. To...
Albrecht Wolfmeyer, what do you do at the ProVeg Incubator? I work as the Head of the ProVeg Incubator. That means that I build and manage the Incubator team and develop our long-term strategy, which...
Back in March, nearly the whole world went into lockdown. When the coronavirus hit, we were preparing to welcome a new batch of startups to the ProVeg Incubator programme. In fact, we were just two...
Across the world, there are many people working to transform the global food system – and we think that’s incredible. The more people who are championing new ways of eating and developing solutions to make...
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...
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...
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...
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...
