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 …

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Cellular Agriculture Mentor insights
7
min. read

Talking precision fermentation regulation with Hannah Lester

What do we want? Animal-free cheese! When do we want it? Just as soon as it’s approved! Sustainable protein companies such as Formo and Remilk are using precision fermentation in innovative ways to develop animal-free...

Cellular Agriculture Events
8
min. read

5 precision fermentation startups that have closed major funding rounds

Precision fermentation is one of the hottest trends in food tech this year. The technology allows bold and creative entrepreneurs to develop animal-free versions of cheese, ice-cream, honey, meat, and other well-loved foods. The key...

Startups
8
min. read

Updates from Better Nature: from rebranding to going abroad

In 2018, four young entrepreneurs founded the startup Better Nature: Christopher Kong, Amadeus Driando, Fabio Rinal, and Elin Roberts. Since graduating from the ProVeg Incubator in 2019, the startup has achieved many milestones. As well...

Startups
4
min. read

Mycelium-based meat alternatives unveiled by Bosque Foods

Mushroom pioneer Bosque Foods has unveiled its whole-cut, mycelium-based meat alternatives to investors in Europe for the first time. The biotech startup, which is based in New York and Germany, hosted an exclusive tasting at...

Inside the ProVeg Incubator
9
min. read

8 tips for a successful startup crowdfunding campaign

The crowdfunding market is projected to grow to $300 billion by the year 2030 and it has been predicted that there will  be over 12,000,000 campaigns online by 2023. Some of our alumni have been...

Partner insights
6
min. read

These food industry titans want to help scale startups

The Scale It Up! Innovation Challenge is a competition to help startups that are developing plant-based protein solutions to scale their products for market introduction. The ProVeg Incubator is a supporting partner of the initiative....