These eight food-tech startups are defining the future of food, and you can watch them pitch live at Demo Day


Cultivated caviar, livestock cell lines and “the new soy” are among the eight startups vying for investment at the ProVeg Incubator’s Cohort 11 Demo Day.

Eight pioneering, impact-driven startups, hailing from Singapore, Spain, Brazil, USA, Argentina and Bulgaria, will pitch to a panel of international investors at the ProVeg Incubator’s Demo Day next month for its 11th cohort.

The ProVeg Incubator is the world’s first and leading accelerator programs for plant-based, fermentation and cultivated food startups. The Demo Day marks the culmination of the Incubator’s 12-week program, in which the startups have been learning everything they need to know to launch and grow their businesses from some of the biggest names in the business, from product development and securing regulatory approval, to branding and go-to-market strategies.

The investors will quiz the startups on a range of topics, from the founding team, and their value proposition, to their technical twists that will secure them a unique spot on the market, and the data that demonstrates the demand for it exists.

“These startups are tackling some of the biggest challenges in alternative protein, from taste and nutrition, to pricing and scaling. We have some really exciting products and technology in this new cohort and we’re looking forward to sharing them with a global audience of food-tech investors, entrepreneurs, corporates, media, researchers and other industry professionals at Demo Day,” said Antje Rauscher, Co-Head and Partnerships Lead at the ProVeg Incubator.

Join the free online event to watch the pitches

The Demo Day will be hosted as a hybrid event, both in person and online, on Thursday, 14 December, 4pm (CET). While the in-person event is invite-only, the online event is open to anyone to attend. You can get your free ticket by signing up on Eventbrite via this link.

The pitches will be watched by a global audience of food-tech investors, entrepreneurs, corporates, media, researchers and other industry professionals and enthusiasts. All attendees will have the opportunity to engage in online networking, introducing themselves and fostering connections using the platform’s online chat feature.

The ProVeg Incubator’s last Demo Day was held in June and can be viewed here on YouTube.

Those who attend the event online get to: 

  • Watch the 8 pitches 
  • See what the investors have to say
  • Connect with fellow food industry leaders via chat
  • Ask questions via chat
  • Vote for their favorite startup pitch to win the Audience Award
  • Find out who wins the Judges Award and Audience Award

Who are the 8 startups?

  • Allium Bio (Singapore):  Founders Jonathan Ho and Albertus Sarwono have developed a novel technology for co-culturing microalgae and mycelium to create functional ingredients for use in a range of plant-based foods. Find out more at
  • Poseidona (Spain): Algal protein is “the new soy”, say founders Sonia Hurtado and Maria Cermeno. They take seaweed by-products and turn them into protein for use in alt-seafood products such as tuna steak.  Find out more at
  • Cellva Ingredients (Brazil): Founded by Sergio Pinto and Bibiana Matte, Cellva is the first company in Brazil to develop and produce animal ingredients through cell cultures, starting with a process for the production of cultivated pork fat. Find out more at
  • Livestock Labs (United States): Founded by Steen Ooi, Livestock Labs is using genetic engineering to create reliable livestock cell lines that provide genetically stable cells capable of cost-efficient growth – attributes that will enable the cultivated meat industry to scale. Find out more about Steen Ooi here
  • Food 4 You (Argentina): Founders Antonieta Rodriguez de Olmos and Francisco Gil Garbagnoli are developing new ingredients using unique combinations of lactic acid bacteria (LAB) to ferment plant-based food. Find out more at   
  • Gimme Sabor (Spain): Formerly known as Guimarana, founders Antonio García Arnau, Víctor García Montero and Raúl Pageo Casanova have developed a range of natural flavorings in the form of seasoning blends, bouillons and broth powders that taste like meat, fish, seafood, and cheese when added to plant-based dishes. Find out more at
  • Ex Seed (Bulgaria): Founder Boyan Kirilov Zahariev is developing a novel technology for the optimal extraction of sunflower protein, which he says is a more wholesome and nutritious alternative to soy and pea proteins, and has a wide range of applications in plant-based foods and supplements. Find out more about Boyan Zahariev here
  • Marinas Bio (Singapore/United States): Allan Leung and Sally Davis use cellular agriculture to produce seafood delicacies, such as caviar, by replicating sturgeon cells. Find out more at

ProVeg Incubator Cohort 11

About the ProVeg Incubator

The ProVeg Incubator is designed to support mission-driven startups working on plant-based, fermentation, and cultivated-food products and technologies. Startups must have the potential to remove animals from the global food system, either by providing alternatives or with supporting technology. 


To stay up to date with all the latest news about the ProVeg Incubator, go to our website or follow us @provegincubator on LinkedIn, Twitter, and Instagram



For further information, please contact Vicki Sagar, Senior Marketing & Communications Manager, ProVeg Incubator, at [email protected]

For general media inquiries, email Peter Rixon, Senior International PR Manager, at [email protected]

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