Precision-fermented dairy and AI-powered protein were among the ideas pitched
ProVeg Incubator, a leading accelerator for food-tech startups, has held its Demo Day this month to showcase groundbreaking innovations from across the alternative protein landscape.
Ten companies pitched game-changing ideas from precision-fermented dairy and AI-powered protein production in potatoes and upcycled proteins from brewer’s spent grains. The event drew an online audience from over 32 countries, reflecting the international relevance of the ProVeg Incubator’s network.
“The startups delivered compelling presentations that demonstrated both technological sophistication and market readiness,” Antje Räuscher, Head of ProVeg Incubator, said.
“The event demonstrated the programme’s ability to connect founders with mentorship, networks, and investors critical to scaling innovations and building partnerships in alternative proteins,” Räuscher added.
Start-ups that pitched at the Demo Day, which took place in Berlin on 18 September, were as follows:
Updairy (Brazil & Singapore) harnesses precision fermentation using filamentous fungi to produce whey protein. Their technology offers a pathway to cost-effective, sustainable, animal-free dairy proteins by maximising production and simplifying downstream processes.
Profillet (Canada) creates plant-based white fish alternatives that replicate the taste, texture, and nutritional profile of traditional fish fillets. Their scalable process uses marine-derived ingredients without heating or freezing, reducing capital expenditure for producers.
Planeat (Poland) produces a range of plant-based seafood and meat products, from beef tartare to tuna and chicken-style pieces, using proprietary blends and animal-fat replacement technology. Their products cater to both home cooks and professional chefs, combining tradition, taste, and nutrition.
Mindful FÜD (Canada) offers a plant-based honey alternative made from rescued apples. Their solution reduces food waste, protects pollinators, and delivers an organic, vegan, allergen-free sweetener.
Freundeskreis (Austria) developed a plant-based cheese alternative from upcycled apricot kernels. Their production process closely mirrors traditional cheese-making while using minimal ingredients.
Finally Foods (Israel) uses AI-powered bioengineering to grow animal proteins such as casein in potatoes. Their approach integrates with existing extraction processes to provide scalable, sustainable protein solutions for the dairy industry.
Brew Bites (Germany) transforms spent brewer’s grains and pumpkin seed flour into upcycled plant-based protein chunks for foodservice and B2B applications. Their clean-label solution combines sustainability, scalability, and versatile texture.
Meatless Kingdom (Indonesia) brings plant-based Indonesian-style meat alternatives to the market, including rendang and jerky, combining local flavours with mushroom- and soy-based proteins.
KaYama Foods (Israel) has engineered a novel plant-based fat that is healthy, cost-effective, and fully functional for food manufacturing. It contains up to 90% less saturated fat, is cholesterol-free, clean-label, and maintains taste and texture.
MycoVibes Biotech (Poland) produces mycoproteins through biomass fermentation in circular bioreactors, using shiitake mushrooms and enriched with nutrients like B12 and iron. Their approach converts food production waste into high-quality protein.
Expert jury and insightful discussions
A distinguished jury provided valuable feedback to founders, including Fabio Ziemssen (ZINTINUS), Sarah Borg (Hochland Group), Divya Murthy (Oyster Bay Venture Capital), Lena Müller (Vorwerk Ventures), Wasutee Poowuthichai (Betagro), and Clément Tischer (REWE Group).
Their guidance emphasised product-market fit, regulatory navigation, and investor engagement, strengthening the startups’ paths to scale.
The event also featured a keynote by Ivo Rzegotta (GFI Europe) on the role of policy in shaping the future of sustainable food and a panel moderated by Lilith Gawol.
Panellists Jan Wilmking (Project Eaden), Chris Kong (Better Nature Tempeh), Clément Tischer (REWE Group), Ivo Rzegotta (GFI) and Benjamin Buch (Planted) discussed strategies for maintaining momentum in a competitive market, including regulatory compliance, supply chain resilience, and consumer engagement.
ENDS
Notes to Editors
Find out more at https://provegincubator.com/
For media inquiries, email Gabrielle Meyer at [email protected]
About the ProVeg Incubator
The ProVeg Incubator is the world’s leading incubator of plant-based, fermentation and cultivated food startups. We are shaping the future of food by supporting pioneering companies developing disruptive alternatives to animal-based products and ingredients.
Startups take part in a 5-month, expert-led programme designed to accelerate the growth and success of their business, along with access to funding, mentoring, contacts, community and facilities.
The ProVeg Incubator, which is based in Berlin, Germany, is part of food awareness organisation ProVeg International.
