ProVeg Incubator welcomes startups focused on AI-powered protein and precision-fermented dairy

AI-driven protein discovery, precision-fermented dairy from fungi, and upcycled plant-based foods are among the innovations featured in the 13th cohort of the ProVeg Incubator programme, which officially begins in May 2025.

Ten startups from around the world have been selected for the latest edition of the accelerator, which offers participants access to funding of up to US$300,000 in cash and services, as well as coaching and mentorship from a network of more than 100 industry experts. The goal is to help the companies speed their products to market and contribute to a more sustainable food system.

“There’s an impressive line-up of pioneering startups in our 13th cohort, and we are very excited about working with all of them,” said Antje Räuscher, Head of the ProVeg Incubator.

“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 bigger role in ensuring our food in the future is healthy for both people and the planet,” Räuscher added.

The range of technologies and applications across the cohort is broad, spanning plant-based seafood, precision fermentation, novel fats, and upcycled ingredients. Among the companies taking part is Updairy, based in Brazil and Singapore, which uses precision fermentation and filamentous fungi to create sustainable, animal-free dairy proteins. The company’s focus is on maximizing production efficiency while simplifying downstream processing.

Canada’s Profillet is working to develop plant-based white fish alternatives, using a proprietary production method that mimics the flakiness of traditional fish fillets without the need for heating or freezing. This process, the company says, allows for easy integration into existing food production systems while keeping capital expenditures low.

Planeat, based in Poland, has created a range of plant-based meat and seafood alternatives, including beef tartare, pulled pork, chicken-style pieces, and tuna. The company combines different plant-based ingredients with its technology for replacing animal fat, aiming to deliver products that appeal to both home cooks and professional chefs.

Mindful FÜD, another Canadian startup, has developed a plant-based honey alternative made from rescued Canadian apples. In addition to offering a vegan and allergen-free sweetener, the product helps reduce food waste and protect pollinators.

From Austria, Freundeskreis is bringing a plant-based cheese alternative to market using upcycled apricot kernels. Their flagship product, 'Cam-mhh-berta', is produced using just four ingredients in a process that mirrors traditional cheese-making methods.

Indonesia’s Meatless Kingdom is introducing plant-based versions of popular local dishes such as rendang and jerky, using mushrooms and soy as primary ingredients to deliver authentic Indonesian flavors in a ready-to-eat format.

KaYama Foods from Israel has developed a novel plant-based fat ingredient designed to offer food manufacturers a functional, clean-label alternative. The fat contains up to 90% less saturated fat than traditional options and is cholesterol-free.

Another startup from Poland, MycoVibes Biotech, is producing biomass-fermented mycoproteins for meat alternatives. Derived from shiitake mushrooms, the company’s mycoproteins are enriched with vitamin B12 and iron and are grown in bioreactors using food production waste.

Finally Foods, based in Israel, is using molecular farming and an AI-powered bioengineering platform to develop plants that produce animal proteins. The company has engineered potatoes to grow casein, a key dairy protein, which can then be extracted efficiently using proprietary methods. The casein produced is non-genetically modified.

Germany’s Brew Bites is focusing on upcycled protein products. The company transforms spent brewer’s grains and pumpkin seed flour into protein chunks designed for the foodservice and B2B sectors. Their first product uses 50% upcycled ingredients and contains only four components, offering a clean-label alternative free from additives.

The 13th cohort represents a cross-section of innovation in the sustainable food space, with startups targeting different parts of the value chain. The ProVeg Incubator programme continues to position itself as a catalyst for early-stage companies aiming to transform the global food system.