Selected from eight countries across four continents, the ProVeg Incubator’s very first cohort of the new Fast-track To Impact Programme is leveraging upcycling, scalable technologies, and clean-label ingredients to transform the future of sustainable proteins.
ProVeg Incubator, the world’s first leading alternative protein-focused accelerator, has selected 12 mission-driven startups for its new Fast-track To Impact 2026 Spring cohort. These innovators are working to transform the global food system by deploying cutting-edge technologies that create commercially viable alternatives to animal-derived proteins.
The Fast-track To Impact is a streamlined, 10-week remote programme designed to equip high-potential alt protein founders with strategic resilience. Participants gain access to a tailored curriculum, dedicated mentorship, and a global network of investors and industry partners.
“To truly accelerate the transition to a sustainable global food system, we must innovate for resilience across all environments,” said Devika Suresh, Head of the ProVeg Incubator. “ From highly scalable fermentation platforms to upcycling sidestreams and localising ingredient supply chains, these 12 startups are diversifying the global protein supply chain. They are not just creating alternatives; they are engineering a more robust, decentralised food future.”
From microalgae-based emulsifiers and alfalfa-based egg whites to low-carbon pet nutrition and sustainable cheese alternatives, here are the 12 startups re-imagining our food system
Millow (Sweden), led by Mohammad Taherzadeh (CSO) and Fredrik Ohrn (CEO), uses patented dry fermentation technology that combines mycelium with oats to produce a clean-label meat alternative. This resource-efficient process uses significantly less water and energy than traditional liquid fermentation to produce a clean-label meat alternative with a realistic texture and superior nutritional profile.
UPP / Freya (UK) develops upcycled plant protein and fibre ingredients from underutilised crop parts, particularly brassica vegetables such as broccoli. By transforming crop side-streams that would otherwise go to waste, the company helps food producers improve nutrition, lower ingredient costs, and reduce Scope 3 carbon emissions. UPP enables farmers to capture additional value from crops while supplying Tier-1 food producers with scalable, specification-grade ingredients that integrate into existing formulations with minimal impact on taste or texture.
Filgud (Romania), founded by endurance athlete Andrei Roșu, specialises in affordable premium plant-based dairy alternatives. The company produces a range of fermented nut-based cheeses and creamy spreads designed to offer modern consumers a gourmet, probiotic-rich experience that replicates the matured taste and texture of traditional dairy while remaining entirely animal-free.
TooMush (Spain), founded by Jose Ildefonso and Julia Pastor, creates premium, whole-cut plant-based steaks crafted from functional Lion’s Mane mushrooms. By focusing on the natural umami and fibrous texture of fungi, the startup offers a clean-label, nutrient-dense meat alternative that supports gut health and cognitive function. Currently featuring three distinct flavours, TooMush is redefining the category with delicious, minimally processed, and naturally gluten-free gourmet mushrooms.
Bean Possible (Brazil), founded by Gabrielle Gautério and Ailton Lemes, uses a proprietary, single-workflow technology to transform “imperfect” bean waste into high-performance protein concentrates, fibres, and starches. This circular, low-emission model replaces expensive, imported soy and pea proteins with locally sourced, cost-competitive alternatives, strengthening regional food security and improving the taste and texture of plant-based products across South America.
FUDI Protein (USA), founded by Udi Lazimy, extracts RuBisCO from alfalfa. This B2B solution provides a flavourless, colourless, highly functional, and sustainable 1:1 replacement for egg whites in industrial food applications, offering a regenerative and scalable alternative for the global baking, protein and meat-substitute industries.
Algmighty (Netherlands), founded by Ewoud de Voogd and Dr Marieke Vanthoor-Koopmans, produces high-performance natural emulsifiers derived from microalgae. Their Chlorella-based solution serves as a drop-in replacement for egg yolks in sauces and condiments, offering a climate-positive alternative that is more land-efficient than animal proteins.
Protein United (UK/Netherlands), led by Stephanie Jochems (CEO), Anthony Mulley (CCO) and Wilco Meijer (CTO), unlocks the potential of mycoprotein. They are the sales agent of the mycoprotein ingredients produced by Marlow Foods, the biggest mycoprotein producer in the world. Protein United focuses on the commercialisation of large-scale mycoprotein for retail and foodservice applications and the development of enhanced functional ingredients that solve taste and texture challenges in vegan and hybrid products.
Furrmate (India), founded by Paras Jain, is India’s first PETA-Certified, 100% plant-based pet wellness brand. They offer vet-approved, hypoallergenic dog food. By utilising nutrient-dense, wholesome ingredients and superfoods, they provide complete nutrition while tackling the environmental footprint of the pet food industry.
Vcrave Foods (Singapore), founded by Suhail Jindran and Dr. Yashaswini Balaraju, is focusing on redefining dairy alternatives through climate-resilient nutrition. Their Power Millet Milk leverages ancient grains that require up to 70% less water than almonds or oats. This IP-driven platform delivers a clean-label, barista-grade milk that offers reliable micro-foam and high nutritional density with zero added sugar. By combining sustainable agriculture with advanced food science, Vcrave Foods is making environmentally responsible, “climate-smart” dairy alternatives accessible to global markets.
Space Ark Bio (Taiwan), founded by Davy Hsu and Dr. Lance Chang, is a deep-tech firm that turns cellulose-rich food byproducts into single-cell protein via proprietary fermentation. They are currently unlocking a first-of-a-kind plant-based milk using strains native to Asia.
CoryPro Ingredients (USA), founded by Robert Beausire and Roi Wurgaft, is commercialising upcycled protein concentrates and isolates derived from the cluster bean (Guar). By upcycling the nutrient-dense bean meal into flavour-neutral proteins, they offer a water-efficient, non-GMO ingredient, a sustainable and economical alternative to soy and pea proteins.
Driving Impact Through Resource Intelligence
The Spring Fast-track To Impact Cohort signals a new era of ‘doing more with less.’ By utilising cutting-edge fermentation and upcycling technologies, these innovators are turning what was once considered waste into nutrient-dense, scalable solutions. Whether it is reducing dependency on water-intensive crops or localising supply chains to lower carbon emissions. They demonstrate that the future of food lies in the intelligent optimisation of our existing natural resources.”
Founder applications for the next cohort are open year-round. Interested startups can find out more and apply at: https://proveg.org/incubator/
ENDS
Notes for Editors
For media inquiries, email Gabrielle Meyer at [email protected]
For general inquiries about ProVeg International, email Gemma Chapman at [email protected].
About ProVeg Incubator
The ProVeg Incubator is the world’s first and leading accelerator programme for food-tech startups working in the alternative-protein space. It works with pioneering founders from around the world to transform our food systems and build a fairer, healthier, and more resilient future for all. The team supports startups that are working on new products, ingredients and enabling technologies that can help to accelerate this transition at scale.
ProVeg International is a food awareness organisation working to transform the global food system by accelerating the transition to a sustainable global food system by making plant-rich foods and alternative proteins more accessible and appealing.
ProVeg engages with all relevant stakeholders to create a world where the food we eat is good for all people, animals, and our planet.
