GOOD PEOPLE, GREAT IDEAS, INSPIRING STORIES.

 8
min. read
 

The impact series: rising of fish and seafood alternatives

We already covered two other categories identified as having a major potential impact on our food systems: chicken and egg alternatives. The choice of these categories didn’t come out of nowhere. It was based on industry and consumer research, as well as our work with startups and industry experts.  Why? Despite the growth of plant-based …

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 5
min. read
 Louise Cullen

Plantcraft launches vegan deli meats in the US

Despite being founded in Europe, and the founders living in Hungary and New Zealand, Plantcraft has chosen the United States for its official launch. The food-tech company is one of the first in the world that is dedicated to producing clean-label, vegan deli meats. The first products hitting American retail shelves are the pâté alternatives, …

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 7
min. read
 Louise Cullen

Will consumers eat cultured meat and dairy?

Food-tech startups the world over are hard at work creating cultured-meat and -dairy products for the mass market. From salmon to chicken to cheese, many well-loved animal-based foods are being developed as cultured alternatives. These products have the potential to significantly improve the sustainability and safety of the global food system. The key to their …

Will consumers eat cultured meat and dairy? Read More »

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Inside the ProVeg Incubator
3
min. read

Meet the team: Antje Räuscher

Antje, what do you do at the ProVeg Incubator? As a Programme and Innovation Manager I am leading the programming side of our operations. That means that I design and organise the tailormade accelerator programme...

Events Startups
5
min. read

Stand up for Startups: Meet Jack part 2

If you haven’t read the first post in this two-part blog series, we suggest you start there. In that one, we covered how Meet Jack got started, how the company is coping with the coronavirus...

Inside the ProVeg Incubator
4
min. read

We are celebrating our second birthday!

On World Vegan Day 2018, the ProVeg Incubator officially opened its doors for the first time. The months have whizzed by since then, and, somehow, we’re already celebrating our second birthday! The ProVeg Incubator was...

Events Startups
5
min. read

Stand up for Startups: Meet Jack

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...

Inside the ProVeg Incubator Startups
4
min. read

Come meet our latest startups

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...

Top tips
5
min. read

Top 10 tips for launching a food startup

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...

Inside the ProVeg Incubator
4
min. read

How do we pick the startups we work with?

“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...

Startups
3
min. read

Protein, the better way

Tempeh was discovered more than 300 years ago in Indonesia. It is made via the process of fermentation, where soybeans (or other legumes) bind together to form a meaty block. The resulting product is plant-based,...

Inside the ProVeg Incubator
2
min. read

Meet the team: Albrecht Wolfmeyer

Albrecht, 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 includes...