Meet Jack founders, Kaline van Halder and Marjolein Pleune, met over 25 years ago at university. They had always talked about setting up a company together, usually over a couple of beers. In 2017, those...
From algae-based dairy alternatives to the world’s first chicken made from peanut protein, these startups are ready to disrupt the global food industry. This week, we are officially launching the latest cohort of pioneering companies...
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...
