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...
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,...
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...
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...
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...
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...
