The Incubator’s sixth cohort is a wrap!
After twelve weeks of intensive training, the nine startups from the ProVeg Incubator’s sixth cohort have completed our accelerator programme. Let’s take a look at what they accomplished during their time with us.
Although the plant-based sector is continuously expanding, advice on how to navigate it is still rather hard to come by. This is where the ProVeg Incubator comes in.
The accelerator programme is a labour of love for all involved. From the Incubator’s team to the mentors in our network to the experts holding training workshops, all strive towards the same goal: leading the startups to success. We believe in this goal – and in the skills and capabilities of their founders.
The nine companies from our latest cohort have recently taken the final step in the programme, culminating in our Startup Demo Day. Let’s see how they progressed during the past twelve weeks, and how the programme assisted them in their growth:
Bifidice, the Chilean startup creating probiotic ice-cream, is moving forward with its plans to expand into foreign territories. This time the founder, Anastasia Gutkevich, has set her sights on the German market. The country will act as a staging ground for reaching consumers in the rest of the continent. Thanks to its networks in the region, the Incubator is well positioned to provide advice on how to approach the European market. The mentors also helped Bifidice to come up with an effective communication strategy.
The Kinoko Labs team is continuing with its R&D and product development and still have a long road of R&D ahead in order to bring their mycelium-based products to consumers’ plates. The startup has, however, already seen its R&D efforts pay off. During their time with the Incubator, the company delivered its first proof of concept. Better still, the team created the first prototype of its Kinoko meat, fully mycelium-based and ready to be cooked. The team is now raising their first pre-seed round of funding, which they will use to grow their team and accelerate product development.
EggField have validated their product across multiple application areas. The startup’s team was were assisted by the Incubator during this critical phase. Thanks to the ProVeg network, EggField’s egg substitutes were introduced to key players in various sectors. They were deemed to be valid alternatives in areas as diverse as baking, sauces, salad dressings and desserts. And appropriately, given the startup’s Swiss roots, EggField is now a key ingredient for the traditional Swiss Alpine noodles known as spätzli.
Root Kitchen, the UK-based readymade-meal startup, has been delivering its food packages to new customers across the country. During the Incubator programme, the startup received actionable feedback on how to best improve their web presence. Now, Root Kitchen meal boxes are available on the company’s digital storefront. They are also found on third-party online retailers such as Mighty Plants and GreenBay. Beyond the online realm, the startup’s frozen, plant-based meals are being sold for the first time through multiple points of sale.
Kern Tec is another startup that had a productive few months since joining the ProVeg Incubator’s sixth batch of startups. The production of upcycled fruit stones at their Austrian facilities has more than doubled. This allowed the company to plan for the launch of its first product – a dairy-milk alternative created from apricot seeds.
Noko Foods has seen its ‘fight-food’ products steal the limelight, helped by the Olympics currently underway in Tokyo. Its Post-Training product line has gained heavy-hitting brand ambassadors, including the judo practitioner Rizlen Zouak. The startup has welcomed the recent reopening of gyms across France – and seized the opportunity to launch its first points of sales in Parisian gyms. As the Post-Training line gains ground, Noko is preparing to launch additional products. Noko Foods will be expanding their lineup with new innovative plant-based and performance-focused functional-nutrition products.
Omni received really good responses in their first large-scale trial. Out of a testing population of over 100 dogs, 91% loved Omni, while more than 50% outright preferred it to their usual meat-based meal. The startup also started to work together with vet practice chains across the UK, as part of their go-to-market strategy. Their time in the ProVeg Incubator allowed them to build working relationships with leading voices in the industry, such as Daan Luining, founder of Meatable.
The Asanté Team is gearing up for its retail launch in the US, assisted by ProVeg mentors in this latest step in their journey. On the R&D front, Asanté are busy finalising the formulation of an allergen-free protein range. At the same time, they saw the first successful test of their mycelium-based meat alternative. In terms of fundraising, the startup secured a pre-seed round. They are now entering a seed round.
The Delhi-based ProMeat have been testing their brand with customers as well as industry experts. As part of their launch plans for their plant-based meat patties, nuggets, and kebabs, the team has held tasting sessions with renowned chefs.
This latest edition of our Incubator programme might be over, but we always keep in touch with our alumni startups. You can continue to follow their journey on our LinkedIn and Instagram pages. We will regularly publish updates and announcements from their teams.
If you feel inspired by the work of our startups, and are thinking of following in their footsteps, you can apply here to join our next cohort of founders.