ProVeg Incubator Announces 11th Cohort Focused on Improving the Functionality and Quality of Alt Proteins
Summary
Subscribe today and enjoy a wide range of exclusive perks to gain a competitive edge in the vegan business world!The ProVeg Incubator has unveiled the lineup for its 11th cohort, comprising eight startups set to revolutionize the alt protein industry with their products, including cultivated caviar, fermented ingredients, seasoning blends, and seaweed proteins.The 11th cohort includes entrepreneurs from Argentina, Spain, Bulgaria, Singapore, and the USA, and for the first time in its five-year history, a Brazilian startup is joining the program. None , Singapore: Founders Jonathan Ho and Albertus Sarwono have developed a novel technology for co-culturing microalgae and mycelium to create functional ingredients for plant-based foods. None , Argentina: Founded by Antonieta Rodriguez de Olmos and Francisco Gil Garbagnoli, it uses unique combinations of lactic acid bacteria to ferment plant-based food to develop new ingredients for high-quality and clean-label products. None , Spain: Its founders, Antonio Garc\xeda Arnau, V\xedctor Garc\xeda Montero, and Ra\xfal Pageo Casanova, have developed seasoning blends, bouillons, and broth powders that taste like meat, fish, seafood, and cheese when added to plant-based dishes. It is great to see our passionate founders take on this structural challenge and work towards solving high-impact issues in the sector.The selected startups will participate in the 12-week program remotely, culminating in a Demo Day in December.