A total of 10 startups from across the world feature in the 13th cohort of the programme, which offers startup companies up to $300,000 in funding and services as well as coaching from more than 100 mentors to get their products onto the market.
“There’s an impressive line-up of pioneering startups in our 13th cohort, and we are very excited about working with all of them,” Antje Räuscher, Head at the ProVeg Incubator, said.
“They bring to the table innovative products that will help shift the food system towards more climate-friendly and sustainable foods. So these products very much play a much bigger role in ensuring our food in the future is healthy for both people and the planet,” Räuscher said.
From plant-based seafood to precision-fermented proteins, upcycled cheese alternatives, and novel fats, these founders are using cutting-edge technologies to create sustainable, ethical, and scalable alternatives.
The full list of the startups in the 13th cohort is here:
Updairy (Brazil and Singapore)
Whey protein produced through precision-fermentation using filamentous fungi.
Updairy harnesses precision fermentation to create sustainable, animal-free dairy proteins. They focus on technology that provides cost-effective products by engineering filamentous fungi., with the goal of maximising production while using low-cost substrates and simplifying downstream processes.
Profillet (Canada)
Plant-based white fish
Profillet combines marine-derived ingredients with advanced food science and technology to create plant-based and fermentation-enabled seafood alternatives that mimic traditional fish in taste, texture, nutrient composition, and cost. Their proprietary production process replicates the natural flakiness of fish fillets without heating or freezing, making it highly scalable and easy to integrate into existing food production lines, keeping capital expenditures low.
Planeat (Poland)
Plant-based seafood & meats
Planeat has developed a range of plant-based alternative proteins from beef tartare to chicken-style pieces, pulled pork and tuna. They use different mixes of plant-based ingredients and their technology of obtaining animal fat replacement to formulate their products. Their products are designed for both home kitchens and professional chefs, bridging the gap between tradition and innovation, combining good nutritional values and excellent taste.
Mindful FÜD (Canada)
Plant-based honey alternative
Mindful FÜD crafts a plant-based honey alternative made from rescued Canadian apples, offering a sustainable, bee-friendly, and deliciously versatile sweetener. Their honey alternative reduces food waste, protects pollinators, and is certified organic, vegan, and free from the top allergens.
Freundeskreis (Austria)
Plant-based cheese alternatives made from upcycled apricot kernels
Freundeskreis developed a “Cam-mhh-berta” plant-based cheese alternative made from only four ingredients – apricot kernels (a byproduct of the fruit industry), water, salt and vegan microorganisms. Their production process is very close to traditional cheese-making.
Meatless Kingdom (Indonesia)
Plant-based Indonesian-style meat alternatives
With a lineup of ready-to-eat favourites like rendang and jerky, Meatless Kingdom brings authentic local flavour to plant-based foods using mushroom and soy.
KaYama Foods (Israel)
Plant-based fat ingredient
Kayama Foods has developed a novel plant-based fat that offers food manufacturers a fully functional, healthy, and cost-effective solution, without compromising on taste or texture. It’s cholesterol-free, clean-label, E-free, and contains up to 90% less saturated fat.
MycoVibes Biotech (Poland)
Biomass-fermented mycoproteins for meat alternatives
MycoVibes Biotech develops mycoproteins as a substitute for meat. Their solution is based on proprietary technology for growing mycoproteins in bioreactors, in a circular fermentation process using food production waste as a key feedstock. The mycoproteins developed by MycoVibes are derived from shiitake mushrooms and enriched with ingredients including vitamin B12 and iron.
Finally Foods (Israel)
Molecular farming, using potatoes to grow casein
Through its AI-powered bioengineering platform, Finally Foods is pioneering the development of novel plants strains to produce animal proteins like producing casein in a potato for the dairy industry. The potatoes are engineered to produce non-GM casein, which can be efficiently extracted through the company’s proprietary methods leveraging existing processes.
Brew Bites (Germany)
Upcycled plant-based protein chunks
Brew Bites transforms spent brewer’s grains and pumpkin seed flour into protein chunks with outstanding texture, versatility, and a clean label—free from additives or unnecessary ingredients. Their first product, savoury chunks made from 50% upcycled ingredients and only four components, is tailored for foodservice and B2B clients seeking sustainable, scalable solutions.
ENDS
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Notes to Editors
For press inquiries, email Gabrielle Meyer at [email protected].
About the ProVeg Incubator
The ProVeg Incubator is the world’s first and leading accelerator programme for food-tech startups working in the alternative-protein space. It works with pioneering founders from around the world to transform our food systems and build a fairer, healthier, and more resilient future for all.
The team supports startups that are working on new products, ingredients and enabling technologies that can help to accelerate this transition at scale. Their unique impact focus and reinvestment model supports its parent organisation, ProVeg International’s, global mission to replace 50% of animal-based products with plant-based and cultivated foods by 2040.
