Fermented Ingredients and Cultivated Tuna Feature in ProVeg Incubator’s 15-Startup Autumn Intake

The ProVeg Incubator has selected 15 food-tech startups for its Fast-track To Impact programme, bringing founders from eleven countries across four continents together for a three-month, fully digital programme with no equity requirement. The selected startups cover a range of alternative protein solutions, including plant-based formulations, precision and biomass fermentation, cultivated seafood, next-generation fats, and upcycled ingredients. Several participants are focusing on converting food-industry side streams into functional ingredients, such as lipid-rich yeast biomass, protein-rich ingredients, and speciality fats derived from agro-industrial residues.

Among the startups in the autumn intake are companies like Finless Foods, which is developing cultivated Pacific bluefin tuna using fish cells and has a commercialisation partnership with a Japanese seafood company; consumer-facing brands like Wauw!, producing frozen plant-based convenience foods, and Arummi, a cashew milk brand reaching thousands of cafe outlets; as well as companies working on functional food proteins, plant-based dog food, and coconut-derived ingredients. The cohort represents a diverse range of innovative solutions in the alternative protein space, with a focus on fermentation, upcycling, and cultivated seafood as key trends in the industry.