The ProVeg Incubator is excited to introduce a fresh wave of innovation to our accelerator programme. Our 13th cohort brings together 10 startups from around the world, each working to revolutionise the way we produce and consume food.
From plant-based seafood and precision-fermented dairy to AI-powered protein production and novel fats, here’s a look at the startups driving the next wave of food innovation
Updairy (Brazil and Singapore)
Whey protein produced through precision-fermentation using filamentous fungi
Updairy harnesses precision fermentation to create sustainable, animal-free dairy proteins. The startup focuses 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.
updairy.co
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 terms of 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.
profillet.ca
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. Using mixes of plant-based ingredients combined with their animal-fat replacement technology, their products are designed for both home kitchens and professional chefs. Planeat bridges the gap between tradition and innovation, combining strong nutritional values and great taste.
Mindful FÜD (Canada)
Plant-based honey alternative
Mindful FÜD’s plant-based honey alternative is 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 main allergens.
Freundeskreis (Austria)
Plant-based cheese alternatives made from upcycled apricot kernels
Plant-based cheese alternatives made from upcycled apricot kernels
Freundeskreis produce their ‘Cam-mhh-berta’ plant-based cheese alternative using only four ingredients – apricot kernels (a byproduct of the fruit industry), water, salt and plant-based 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 mushrooms and soybeans.
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, 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. MycoVibes’ mycoproteins 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 plant strains to produce casein (a key protein found in cheese) with the help of potatoes. The potatoes are engineered to produce a non-GM casein, which is efficiently extracted through the company’s proprietary methods.
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. Making it 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.
What’s Next
Over the next five months, these 10 teams will participate in our tailored accelerator programme, where they will benefit from expert mentorship and connect with leading investors and industry partners. We’ll be supporting them as they refine their products, scale their solutions, and get ready to bring their innovations to market.
Stay tuned to follow their journey over the next five months!
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