Meet five ProVeg Incubator alumni, connect with our team and explore the innovations shaping the future of alternative proteins at the Future of Protein Production x Cultured Meat Symposium on 4–5 November.
What will it take to bring the next generation of alternative proteins to market? From new ingredients and production technologies to investment and commercial partnerships, progress depends on connecting the people developing solutions with those who can help them scale.
That is why ProVeg Incubator will be attending the Future of Protein Production x Cultured Meat Symposium (FPP x CMS) at RAI Amsterdam on 4–5 November 2026.
Bringing together startups, investors, food manufacturers, researchers and technology providers, the event offers an opportunity to exchange insights and explore collaborations across the evolving protein landscape. The 2026 edition combines two conference programs, covering the wider alternative protein sector alongside the science, scale-up and commercialisation of cultivated meat.
For ProVeg Incubator, the event is also an opportunity to showcase the talent within our alumni community and strengthen connections across the food innovation ecosystem.
Meet the ProVeg Incubator team in Amsterdam
Three members of the ProVeg Incubator team will be attending the event: Devika Suresh, Head of Incubator; Gabrielle Meyer, Marketing Manager; and Yasmine Schrey, Events Manager.
Each brings a different perspective on what startups need to develop, communicate and commercialize their innovations.
Devika Suresh: Connecting innovation with investment
As Head of ProVeg Incubator, Devika works closely with startups navigating the challenges of developing and scaling alternative protein solutions. At FPP x CMS, she will be moderating an investor panel, bringing investment perspectives into conversations about the sector’s future.
“Developing a promising technology is only one part of building a successful future food startup. Founders also need to understand what investors are looking for, identify the right commercial partners and demonstrate how their solutions can address real market needs. I’m looking forward to exchanging perspectives with the investment community and exploring how we can help more innovative startups move forward.”
— Devika Suresh, Head of Incubator, ProVeg Incubator
Gabrielle Meyer: Helping startups tell their stories
For emerging food technology companies, communicating a complex innovation clearly can be just as important as developing the technology itself. Gabrielle works on marketing and communications at ProVeg Incubator, helping showcase the startups and innovations within its community.
“Some of the most interesting developments in alternative proteins are happening behind the scenes, in ingredients, enabling technologies and production processes that consumers may never see directly. Events like FPP x CMS are a great opportunity to help these innovations gain visibility, connect founders with relevant industry audiences and explore partnerships that can help them reach the market.”
— Gabrielle Meyer, Marketing Manager, ProVeg Incubator
Yasmine Schrey: Creating opportunities for meaningful connections
Bringing the right people together is essential to building a stronger food innovation ecosystem. As Events Manager, Yasmine supports opportunities for startups, partners and industry professionals to connect and exchange ideas.
“The value of an industry event goes beyond the program itself. It’s often the conversations between sessions, the introduction to a potential partner or the unexpected connection that creates new opportunities. I’m excited to meet people working across the protein value chain and help create more opportunities for our alumni and the wider community to connect.”
— Yasmine Schrey, Events Manager, ProVeg Incubator
Five ProVeg Incubator alumni to meet at FPP x CMS
Joining ProVeg Incubator at the event are five alumni startups developing solutions across the alternative protein landscape. From ingredient innovation to new approaches to protein production, each brings a different perspective to the future of food.
Visitors can meet the teams, learn more about their work and explore potential opportunities for collaboration
AlProtein develops plant-based functional ingredients from water lentils and microalgae, including alternatives to methylcellulose and protein powders for vegan cheese, using AI- and IoT-driven cultivation.
Protein United combines mycoprotein with established protein sources to develop protein solutions that address taste, sustainability, affordability and nutrition.
FABUMIN transforms legume processing water into a functional plant-based powder that offers foaming, emulsifying and binding properties as an alternative to animal-based egg ingredients.
AlgMighty harnesses microalgae to produce protein-rich ingredients for food manufacturing, including natural emulsifiers for sauces and snacks.
Protein Plus transforms coconut pulp into functional, nutrition-rich ingredients, including powders, creamy spreads and plant-based cheese alternatives.
Together, these five startups demonstrate the range of approaches emerging across the alternative protein sector and the importance of connecting technical innovation with commercial opportunities.
Find us at the booth 49
Whether you are a startup founder, investor, food manufacturer, retailer or technology provider, we welcome conversations with people looking to develop partnerships and advance alternative proteins.
Join us in Amsterdam
The Future of Protein Production x Cultured Meat Symposium takes place on 4–5 November 2026 at RAI Amsterdam, the Netherlands. The combined event brings together professionals working across alternative proteins, ingredient innovation, production technologies and cultivated meat.
Use our dicount code MP10 for 10% off tickets
We look forward to reconnecting with familiar faces, meeting new partners and supporting the startups working to shape the future of food.
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