ProVeg selects 15 food-tech startups for second Fast-track to Impact cohort

The ProVeg Incubator has selected 15 startups from 11 countries for the second edition of its Fast-track To Impact program, bringing together technologies spanning precision and biomass fermentation, cultivated seafood, alternative fats, plant protein ingredients and upcycling.

Among the companies joining the Autumn 2026 cohort is US cultivated seafood company Finless Foods, which is developing cell-cultivated Pacific bluefin tuna and has submitted a regulatory dossier to the US Food and Drug Administration. The company is pursuing a B2B commercialization and licensing model and has partnerships including Japanese seafood company Dainichi Corporation.

• ProVeg Incubator selected 15 startups from 11 countries for its second Fast-track To Impact cohort, covering technologies from fermentation and cultivated seafood to plant proteins and novel fats.
• Finless Foods joined the program with its cell-cultivated Pacific bluefin tuna platform, having already submitted its regulatory dossier to the US FDA.
• The cohort also included companies developing microbial fats, fermented upcycled ingredients, genome-edited soybeans, hemp protein, functional proteins and plant-based consumer products.

The fermentation contingent includes Turkey’s MATRIA Biotechnology, whose ZEROFERM platform converts food-industry side streams into lipid-rich yeast biomass and a protein-rich functional ingredient containing components including beta-glucans. The company is moving toward pilot-scale validation with industrial partners.

Italy’s NOIET is similarly using fermentation to upgrade side streams, producing protein ingredients from oat and rice by-products. Its NOIFERM Oat contains 40% protein and 25% fiber, while NOIFERM Rice contains 68% protein.

Argentina-based Abydos Bioscience (featured in the Q2 2026 edition of PPTI) is taking another route, using oleaginous bacteria and precision fermentation to turn agro-industrial side streams into specialty fats. The company is also developing an animal-free milk fat replacer.

Singapore’s Anomaly Bio, meanwhile, engineers microorganisms to produce functional ingredients and has raised US$2.6 million in pre-seed funding, while US startup Mähmi Bio combines AI and precision fermentation to identify functional food proteins with reduced allergenic potential.

The cohort also reflects continued efforts to improve the performance of plant-derived ingredients themselves.

India’s OMN9 has developed an 80% purity mung bean protein isolate using a proprietary extraction process, while Israeli startup Deligene is using transgene-free genome editing to develop soybean varieties optimized for specific food functions including emulsification, foaming, gelation and water retention.

Sweden’s Hemisphere operates a dedicated hemp-processing facility using a solvent-free extraction process designed to utilize the entire hemp seed, producing protein flour alongside oil, seeds and other fractions.

Alternative fats are represented by Israel’s The Fat Company, which is developing plant-derived fat particles designed to reproduce the flavor, texture, juiciness and cooking characteristics of animal fat. The company is conducting industrial-line trials with food manufacturers.

Several companies are further along the consumer commercialization curve. Norway’s Wauw! is preparing to launch products across all 690 REMA 1000 stores in September, while Indonesian cashew milk company Arummi says it has reached more than 4,000 café outlets and entered a minimarket chain with over 20,000 stores.

Hong Kong’s Meat the Next has commercialized its tiger nut, soybean and oat-based TIGA MILK, while Protein Plus of Singapore produces coconut-derived ingredients for dairy-free applications. US-based Dylan’s Petfood rounds out the cohort with plant-based, allergy-focused dog food.

Over the coming weeks, the startups will receive executive mentoring, support with financial modeling and pitching, and introductions to corporate and investment partners. ProVeg said the program is intended to help participating companies achieve commercial validation and develop strategies for scaling their technologies.

If you liked this, check these out...

• EIT Food Accelerator Network selects 65 startups for 2025 Cohort to drive agrifoodtech innovation across Europe

• ProVeg Incubator revamps accelerator model with fast-track program aimed at tougher markets

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