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
4
min. read

The digital cohort: how did we do it?

Back in March, nearly the whole world went into lockdown. When the coronavirus hit, we were preparing to welcome a new batch of startups to the ProVeg Incubator programme. In fact, we were just two...

Partner insights
3
min. read

Our new partnership with KitchenTown

Across the world, there are many people working to transform the global food system – and we think that’s incredible. The more people who are championing new ways of eating and developing solutions to make...

Inside the ProVeg Incubator
4
min. read

What can an incubator do for your business?

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...

Startups
4
min. read

Incubator success: Mondarella marks major milestone

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...

Startups
4
min. read

Meet Jack: the startup making meat from jackfruit

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 they were inspired...

Events Startups
3
min. read

Plantcraft: the startup making deli meats from bananas

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...

Inside the ProVeg Incubator
3
min. read

Startups wanted! Apply now

Who you’ll work with: ProVeg Incubator Where you’ll work: Remote + Berlin, Germany (optional) What you’ll earn: up to €200,000 Applications: ongoing Apply: Fill in the application Role description We are looking for innovative, highly...

Inside the ProVeg Incubator
4
min. read

What do we look for in a startup?

From plant-based seafood to dairy alternatives and cellular agriculture, the ProVeg Incubator has worked with a strong and diverse array of startups in our 18-month history. Thus far, the Incubator has supported 46 startups from...

Events Startups
4
min. read

The chocolate company that’s planted 1 million trees

Like many startups, The Nu Company’s inaugural product – the Nucao chocolate bar – was crafted in the kitchen of a shared student apartment. In 2016, Christian Fenner, Thomas Stoffels, and Mathias Tholey were all...