The ProVeg Incubator in Berlin is supporting early-stage startups that are revolutionizing the plant-based and alternative protein industry. The latest cohorts showcase a wide range of innovations, from whey protein produced by fungi to fat mimics and circular ingredients made from waste products. These startups are focused on practical solutions, such as improving texture, scaling production, reducing waste, and creating foods that appeal to consumers worldwide.

Regional approaches are also expanding the cultural scope of plant-based foods, with companies in Indonesia and Canada creating unique products like mushroom-based rendang and flaky white fish fillets without heat or freezing. Even the pet food market is being transformed by startups working on cultivated and yeast-derived proteins. The upcoming Demo Day on September 18, 2025, will provide a glimpse into the future of plant-based food by showcasing the innovations gaining traction in the industry.