ProVeg Incubator

Name: ProVeg Incubator
Address: GenthinerStr. 48, Berlin, 10785, DE
Telephone: +49302902825421

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Deutschland
Berlin
ProVeg Incubator

ProVeg promotes disruptive plant-based and clean animal products in the food market through its new startup incubator.

Mehr und mehr Menschen werden Teil des gesellschaftlichen Wandels und entscheiden sich aus Achtung vor Mensch, Tier und Umwelt dafür, tierische Produkte von ihrem Speiseplan zu streichen. Was läge da näher, sich nicht nur persönlich, sondern auch beruflich für diesen Wandel einzusetzen? Du planst ein vegetarisch-veganes Restaurant, Café oder Schuhgeschäft, möchtest einen veganen Supermarkt eröffne

n oder einen Online-Shop anbieten? Wir unterstützen dich dabei, dein vegetarisch-veganes Geschäftskonzept voranzutreiben! Unser Ziel ist es, engagierte Gründer in ihrer Vorbereitung auf die Selbstständigkeit und während der Gründung zu begleiten. Hierzu stellen wir unser kompetentes Netzwerk aus Gastronomieprofis, Business Coaches, Marketingexperten und Gründercoaches zur Verfügung – zu fairen Konditionen. Wir bieten Gründerseminare und Workshops in ganz Deutschland an – sei auch du dabei und mache deinen Traum zur Wirklichkeit!

28/07/2025

Over the past eight weeks, we’ve had the pleasure of welcoming Joonkyu Baik as our summer intern.☀️

Joonkyu joined us from Colby College (Waterville, ME), where he’s pursuing a BA in Economics with a concentration in Financial Markets.

He supported us with everything from audit updates and portfolio tracker data collection to streamlining how we track the impact of our alumni.📊 He worked closely with our investment associate Leonardo Nunes Ricucci, gaining first-hand exposure to what it takes to manage an impact-driven startup portfolio.

We celebrated the end of his internship with a team lunch and lots of appreciation.🥗🍉

Thank you, Joonkyu, for your great work. You’ll always be part of the ProVeg Incubator community! 🌱

24/07/2025

How do you turn surplus Canadian apples into a sustainable, bee-friendly honey alternative? 🍎🐝

Meet Mindful FÜD, the startup behind Hunnie: a sweet, sustainable, and plant-based honey alternative made from rescued Canadian apples. It’s sweet, sustainable, and a one-to-one replacement for conventional honey, without compromising on taste or functionality.

Co-founders Venessa Stonehouse and Jake Cubric are on a mission to make sustainable, plant-based choices the norm, not the exception. Their philosophy? Thoughtful, planet-friendly products should be delicious, beautifully made, and accessible to everyone.

🎟️ 🎤 Want to hear their pitch live?
Catch them and nine other food-tech innovators at Demo Day:
Thursday, 18 September 2025
15:30-17:45 (CEST)
Sign up for your ticket: https://hubs.ly/Q03xQ64R0

🎤 Who’s pitching on the day?
MycoVibes Biotech, Updairy, Freundeskreis, Profillet, Planeat, Mindful FÜD, Meatless Kingdom, KaYama Foods, Finally Foods, Brew Bites

Don't miss the chance to discover the next generation of food innovators. Be there to witness it firsthand.

22/07/2025

🚀 10 startups. 1 big mission: transforming the food system.

Thanks to Vegconomist for covering our upcoming Demo Day, where ten bold founders from Cohort 13 will pitch their innovations.

From plant-based seafood and precision-fermented dairy from fungi to AI-powered protein production and novel fats, these startups are driving the next wave of food innovation.

🗓️ Join us live on 18 September, 15:30–17:45 CEST to see them in action.
🎟️ Free and online – register here: https://hubs.ly/Q03y9ZsK0

📖 Read the full article: https://hubs.ly/Q03y9Yt90

18/07/2025

🧀 Plant-based cheese made from apricot kernels? Yes, really.

Say hello to Freundeskreis, one of the 10 startups pitching at our upcoming Demo Day!

With just four ingredients, apricot kernels, water, salt, and vegan microorganisms, Freundeskreis is reimagining cheese with a clean-label, circular approach. Their process draws from traditional cheesemaking and natural fermentation to deliver exceptional taste and nutrition.

🎟️ Want to see them pitch live?
Thursday, 18 September 2025
15:30-17:45 (CEST)
Online
Sign up for your ticket https://hubs.ly/Q03xPnyd0

😎Why attend?
Watch 10 bold startups pitching breakthrough innovations
Insights from leading food-tech investors
Network with industry pros and changemakers
Ask your questions live during the pitches
Vote for your favourite in the Audience Award

🎤 Who’s pitching on the day?
MycoVibes Biotech, Updairy, Freundeskreis, Profillet, Planeat, Mindful FÜD, Meatless Kingdom, KaYama Foods, Finally Foods, Brew Bites

Don't miss the chance to discover the next generation of food innovators. Be there to witness it firsthand.

14/07/2025

Are plant-based fish alternatives nutritionally better for us? 🐟

In the latest ProVeg International report ‘Out of the net, into the future’, a key focus of the research examined the nutritional profiles of these innovative products, particularly their Omega-3 and saturated fat content – two critical aspects consumers consider when choosing fish. 🛒

Here’s what the report found regarding fats in plant-based fish alternatives:
- Low in saturated fats: the majority of plant-based fish alternatives globally boast a similarly beneficial fat profile to conventional fish, being low in saturated fats. Most products fall below the EU threshold of 1.5g per 100g, often qualifying for a "low in saturated fat" claim! This is great news for heart health.
- Omega-3 potential: we're seeing promising strides in Omega-3 inclusion. While many products already contain Alpha-Linolenic Acid (ALA) from sources like flaxseed and rapeseed oil, 27% of the products in our study even listed specific Omega-3 content, with an average of 0.75g per 100g – comparable to many types of fish!
- Room for growth: to further replicate the nutritional benefits of seafood, we encourage manufacturers to focus on including EPA and DHA, perhaps through algae oil, to truly boost the marine flavour and health profile.

Plant-based fish alternatives are not just a sustainable choice; they can be a smart choice for your health too, offering healthy fat profiles that can contribute to a balanced diet.

Dive into the full report to explore all the nutritional findings and recommendations for a thriving plant-based seafood market - link in the comments below ⬇️

10/07/2025

5 Reasons You can’t miss our Cohort 13 Demo Day!

Join us on Thursday, 18 September, 15:30–17:45 CEST, it’s online to attend from anywhere in the world!

Discover groundbreaking innovations in plant-based, fermented, and functional food tech.
Gain exclusive insights from startup founders and industry experts.
Network live with global food tech leaders.
Vote for your favourite pitch and enter to win a plant-based prize (EU only).
Be part of a sustainable future by supporting the next generation of food innovators

🎟️Save your spot now!
https://hubs.ly/Q03wCsp20

04/07/2025

Reconnecting with alumni 🤩

Our Investment Associate Leonardo Nunes Ricucci met with Andrés Ariztía, CEO of our alumni startup Sticta Biologicals, during his visit to Berlin as part of a Chilean biotech startup delegation.

Sticta, based in Chile, uses precision fermentation to produce proteins for food applications, advancing sustainable food solutions in Latin America and beyond.

It was a great opportunity to touch base, exchange updates, and explore how we can continue to support their growth with insights and guidance.

We love reconnecting with our alumni and hearing how their journeys are progressing! 💚

03/07/2025

The Lidl x ProVeg Cheese Alternative Innovation Competition reached an exciting milestone last week with a full-day tasting and pitch event!🧀

Out of 55 applications, 10 startups were shortlisted for their innovative approaches to plant-based cheese, ranging from cream cheese and cottage cheese to sliced Gouda-style and aged Camembert alternatives.🤩

The day kicked off with a blind tasting session, where jury members Verena Fein and Arne Wiest (Lidl Germany), Katleen Haefele (ProVeg International), and Godo Röben (Alternative protein consultant) sampled a diverse range of cheese alternatives, from aged and cream cheese to feta-style, sliced, and hard varieties.

Who were the startup finalists, where are they from, and what cheese alternatives or ingredients are they producing?

Freundeskreis (Austria): Soft cottage-style cheese from apricot seeds
SERio (Poland): Lupin bean-based sliced cheese
Mö Foods Ltd (Finland): Oat-based Chèvre
New Roots (Switzerland): Cashew and lupin cream cheese
Boermarke (Netherlands): Fermented mycoprotein-based sliced cheese
Kern Tec (Austria): Cream cheese made from upcycled apricot kernels
Les Nouveaux Affineurs (France): Aged Camembert-style cheese
FÆRM (Denmark): Soy-based cream cheese
Protein Distillery (Germany): Yeast-based ingredient for multiple cheese formats
Planetary (Switzerland): Mycoprotein ingredient for sliced, cubed, and hard cheeses

Each startup had the opportunity to pitch their business and product innovations, followed by a Q&A session with the jury. 🚀

Lidl is in final talks with a few startups, the winner announcement coming soon!

01/07/2025

🎟️ Get your free ticket to our on Thursday, 18 September!

Join us for our upcoming Demo Day, where some of the most exciting startups in the plant-based and fermentation-powered food space will pitch their bold ideas to the world. 🚀💡

😎Why attend?
Expect powerful pitches and game-changing innovations from our 10 startups.
Hear from leading investors: Gain insights into what excites the industry's top minds.
Network with industry leaders: Connect with professionals and foster new connections.
Ask questions live: Engage directly with the startups and ask questions
Vote for your favourite startup: Cast your vote for the Audience Award and help your top pick gain well-deserved recognition!

📍 When, where, how?
Thursday, 18 September 2025
15:30-17:45 (CEST)
Online
Sign up for your ticket https://hubs.ly/Q03vnk-y0

🎤 Who’s pitching on the day?
MycoVibes Biotech, Updairy, Freundeskreis, Profillet, Planeat, Mindful FÜD, Meatless Kingdom, KaYama Foods, Finally Foods, Brew Bites

18/06/2025

🌱 One of our current cohort startups, Finally Foods, recently took the stage at Future Food-Tech in Chicago, where CEO Dafna Gabbay presented their molecular farming approach to producing animal-free casein.

Finally Foods focuses on modifying plants to serve as “bioreactors” for complex proteins. Its first focus is casein, a key dairy protein, expressed in potatoes 🥔

Future Food-Tech Chicago brings together industry leaders, including global founders, investors, CPGs and food brands, to accelerate breakthroughs in ingredient innovation and protein diversification. Reflecting on the event, Dafna shared: “It was a pleasure presenting Finally Foods at Future Food-Tech Chicago and sharing how we’re using AI to grow real casein in potatoes—leading the way in molecular farming. Grateful for the opportunity to speak in front of a room full of global food companies and world-class funds.”💚

Dafna also spoke with FoodNavigator about how they are leveraging partnerships for speed. 🎥 Watch the full interview here: https://hubs.ly/Q03spBYm0

17/06/2025

📢We are a Pitch Ambassador for the European Pitch Contest @ Bits & Pretzels 2025

Showcase your startup at the European Pitch Contest during Bits & Pretzels to a captivated audience of investors, industry leaders, and fellow entrepreneurs.

Why apply?
🚀 Exposure: Showcase your startup to thousands of attendees, including top-tier investors and media.
🤝 Networking: Connect with industry leaders, potential partners, and other like-minded entrepreneurs.
💡 Feedback: Gain valuable insights and feedback from an esteemed panel of judges.
👏 Recognition: Elevate your brand and increase your visibility within the startup ecosystem.

Date: 29 Sep - 01 Oct
Location: Munich, Germany
Apply now: https://hubs.ly/Q03snf8g0

Deadline for applications: July 6, 2025

04/06/2025

🧀 It’s World Cheese Day, and we’re celebrating the future of cheese.

We’re proud to support startups creating delicious, sustainable alternatives to dairy, without compromising on taste or texture.

Why? Because traditional dairy production is resource-intensive, contributes to greenhouse gas emissions, and relies on animal agriculture. Animal-free cheese alternatives offer a better way forward, one that’s more ethical, sustainable, and scalable.

💡So, what are our alumni startups creating?

Finally Foods is using molecular farming techniques, particularly AI-driven genetically engineered potatoes, to produce dairy proteins like casein. Casein is one of the key proteins in cheese, responsible for its stretchiness, meltability, and creamy texture.

Ergo Biosciences produces bovine caseins for application in plant-based cheeses. They utilise precision fermentation to create recombinant animal proteins that are functionally identical to those found in dairy products.

Remilk also uses precision fermentation to produce dairy proteins. Their process uses yeast to produce milk proteins like casein and whey. They provide General Mills with their animal-free whey protein, which is used in their Bold Cultr cream cheese.

Freundeskreis, Cheese The Queen and NomoMoo by Vegan Gourmet produce a variety of plant-based cheeses made from ingredients like apricot kernels, cashews, and almonds.

mondarella.eu known for its artisan-style plant-based cheeses, was acquired by Greenforce and will now be offered under the more well-known Greenforce brand.

Leaf.foods , from our 9th cohort in 2022, focuses on nut-free cheese alternatives using plant-based starches and flavourings.

Formo launched "Frischhain", a cheese alternative made using koji proteins instead of plant proteins. Koji is a naturally occurring fungus primarily found in Japan.

Alfred's Food Tech, one of our portfolio companies, also launched a plant-based cheese, made from various plant proteins like pea, chickpea, and soy. Their technology is designed to be easily integrated into existing food production lines.

From precision-fermented casein to cashew-based and koji-powered alternatives, the future of cheese is full of flavour, and we think it’s brie-lliant. 🤩

Photo credit: Freundeskreis

Adresse

GenthinerStr. 48
Berlin
10785

Telefon

+49302902825421

Webseite

http://www.provegincubator.com/

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