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...
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...
To honour International Women’s Day, which takes place on 8 March every year, we spoke to five inspiring women who took the plunge into entrepreneurship and succeeded. Rather than looking at the challenges that are...
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...
