ProVeg Incubator’s Demo Day 2025 celebrated creativity, ambition, and impact in the alternative protein sector. Founders, investors, and industry experts came together to explore groundbreaking solutions redefining the way we eat.
10 Startups, 10 Bold Visions
Brew Bites (Germany) transforms spent brewer’s grains and pumpkin seed flour into upcycled plant-based protein chunks for foodservice and B2B applications. Their clean-label solution combines sustainability, scalability, and versatile texture.
Mindful FÜD (Canada) offers a plant-based honey alternative made from rescued apples. Their solution reduces food waste, protects pollinators, and delivers an organic, vegan, allergen-free sweetener.
Updairy (Brazil & Singapore) harnesses precision fermentation using filamentous fungi to produce whey protein. Their technology offers a pathway to cost-effective, sustainable, animal-free dairy proteins by maximising production and simplifying downstream processes.
Profillet (Canada) creates plant-based white fish alternatives that replicate the taste, texture, and nutritional profile of traditional fish fillets. Their scalable process uses marine-derived ingredients without heating or freezing, reducing capital expenditure for producers.
Planeat (Poland) produces a range of plant-based seafood and meat products, from beef tartare to tuna and chicken-style pieces, using proprietary blends and animal-fat replacement technology. Their products cater to both home cooks and professional chefs, combining tradition, taste, and nutrition.
Freundeskreis (Austria) developed a plant-based cheese alternative from upcycled apricot kernels. Their production process closely mirrors traditional cheese-making while using minimal ingredients.
Finally Foods (Israel) uses AI-powered bioengineering to grow animal proteins such as casein in potatoes. Their approach integrates with existing extraction processes to provide scalable, sustainable protein solutions for the dairy industry.
Meatless Kingdom (Indonesia) brings plant-based Indonesian-style meat alternatives to the market, including rendang and jerky, combining local flavours with mushroom- and soy-based proteins.
KaYama Foods (Israel) has engineered a novel plant-based fat that is healthy, cost-effective, and fully functional for food manufacturing. It contains up to 90% less saturated fat, is cholesterol-free, clean-label, and maintains taste and texture.
MycoVibes Biotech (Poland) produces mycoproteins through biomass fermentation in circular bioreactors, using shiitake mushrooms and enriched with nutrients like B12 and iron. Their approach converts food production waste into high-quality protein.
Why Demo Day Matters
Demo Day is more than a showcase, it’s a hub for learning, networking, and insight. A distinguished jury, including Fabio Ziemssen (ZINTINUS), Sarah Borg (Hochland Group), Divya Murthy (Oyster Bay Venture Capital), Lena Müller (Vorwerk Ventures), Wasutee Poowuthichai (Betagro), and Clément Tischer (REWE Group), asked probing questions and shared advice to help founders scale their solutions.
The event also featured a keynote from Ivo Rzegotta (GFI Europe) on the critical role of policy in shaping sustainable food systems, as well as a panel moderated by Lilith Gawol, featuring Jan Wilking (Project Eaden), Chris Kong (Better Nature Tempeh), Clément Tischer (REWE Group), and Benjamin Buch (Planted). They discussed strategies for navigating regulations, building resilient supply chains, and engaging both consumers and investors in a rapidly evolving market.
With an online audience spanning over 30 countries, Demo Day was a global celebration of innovation, collaboration, and impact. It reaffirmed that the ProVeg Incubator plays a vital role in connecting startups with the expertise, networks, and investment needed to drive the alternative protein sector forward.
Watch the Full Demo Day 2025 Recording
Missed the event? Watch the full Demo Day 2025 recording here
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