Berlin-based alt-protein accelerator programme, the ProVeg Incubator, has announced its latest cohort, which includes start-ups from Mexico, Nigeria and Ukraine.
Albrecht Wolfmeyer, head of the ProVeg Incubator, said: “Our new cohort are leveraging exciting ingredients, like seaweed and mycoprotein, and technologies like 3D-bioprinting to take taste and texture to a new level”.
“The 13 selected start-ups cover the most impactful new food categories – from meat to seafood and cheese alternatives. They target nascent markets for alternative proteins like Nigeria and Mexico as well as new audiences, like the growing group of geriatric consumers in Asia.”
According to ProVeg, the programme is the world’s first alt-protein accelerator. The ninth edition began on 26 September and runs online until the end of the year.
Start-ups that join the incubator are supported with a tailored accelerator programme, one-on-one mentoring, access to the incubator’s network of contacts and up to €250,000 in funding.
“The cohort unites start-up teams from 12 different countries, including for the first time Nigeria, Ukraine and New Zealand. Through our collaboration with the Mexican Association of Vegan Entrepreneurs, we are increasing our reach in Latin America, a high-impact region we will put focus on in the future,” added Antje Räuscher, senior innovation and partnerships manager and co-head at the ProVeg Incubator.
The teams include GreenGo (Ukraine), Sunday Supper (US), Plant Revolt (Hungary), Casa Vegan (Nigeria), Seaspire (India and New Zealand), Bluana (Romania), Vitality Foods (Singapore), Raw Bake Station (UK), BioGNR (Lithuania), Jooules (New Zealand), Leaf Foods (Mexico), Quelp (Chile) and Ser Vegano (Mexico).
Since its launch in 2018, the incubator has worked with over 80 start-ups from around the world which, collectively, are now stocked in more than 15,000 stores.
As part of ProVeg International, the global food awareness organisation, the incubator is committed to the aim of reducing the consumption of animals by 50% by 2050.
© FoodBev Media Ltd 2022
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