More and more women are getting into food tech and food science, and quite frankly, we’re here for it. Not only that, but an increasing number of women are founding companies at the forefront of...
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...
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...
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....
At the same time, while food waste and food loss are issues that should concern world leaders – and indeed all of us – it is also a difficult challenge to find efficient solutions for....
We’ve been analysing the successes, achievements, and innovations of the last year (it was a BIG one) and looking ahead to the alt-protein food-tech trends of 2022. Put simply, there’s a lot to be optimistic...
In 2021, food tech packed a big punch. From record-breaking funding rounds to new product launches and whole new categories of alt-protein emerging, it’s safe to say that there was a LOT going on this...
Over the past 12 weeks, we’ve been working closely with the founders of eight disruptive food-tech startups from across the globe, helping them to grow and launch their businesses. This included more than 25 workshops...
Steve Molino is a Principal at Clear Current Capital, a venture-capital firm that invests in early-stage alt-protein startups. The company focuses on innovation in the categories of plant-based food, cultured meat, and biomass and precision...
