ProVeg Cohort: Women-Led Startups Take On Peanut Protein Chicken, Vegan Chorizo, Algae Milk & More

4 Mins Read

The ProVeg Incubator has announced its new batch of startups joining its accelerator programme as the fifth cohort, made up of six food techs working on sustainable solutions ranging from algae-based dairy to vegan chocolate. With 10 of the 17 entrepreneurs in the group representing women, it marks the first time ProVeg has welcomed a female-majority cohort. In addition, two of the six companies selected hail from Asia, testament to the rapidly growing plant-based innovation underway in the region. Without further ado, below we take a look at the ProVeg Incubator’s latest group of plant-based startups and the sustainable food solutions they are bringing to the table. 

1. Haofood (China)

Source: Haofood

Founding date: 2020

Founders: Astrid Prajogo, Professor Shaowei Liu, Jenny Zhu & Kasih Chen

Headquarters: Shanghai, China

Haofood is among the world’s first startups to develop plant-based chicken and other meat alternatives with peanut protein as its primary ingredient. It’s first product is a fried plant-based chicken, developed specifically for familiar Asian dishes, such as Chinese street food style fried chicken, chicken katsu and ayam geprek, a specialty in Indonesia. Their ultimate goal? To help flexitarians reduce their meat consumption without sacrificing on the foods they love. 

2. Pow! Foods (Chile)

Source: Pow! Foods

Founding date: 2019

Founders: Amy Leon & Diego Espinoza Gallardo

Headquarters: Santiago, Chile

Using their proprietary biotech process that helps replicate the flavour and texture of real meat without the need for any animals or additives, Pow! Foods is a plant-based food tech that has developed vegan chorizo. Their unique process also means that their product contains more protein and less fat than their animal-based counterparts, making it not only an ethical and environmentally-friendly choice, but a healthier one too.

3. The Fast Good Company (The Netherlands)

Source: The Fast Good Company

Founding date: 2019

Founders: Dylan Duinmaijer & Stephanie de Jong

Headquarters: Eindhoven, the Netherlands

Eindhoven-based startup The Fast Good Company is focusing on making convenient, 100% plant-based ready meals. It’s product line includes three frozen healthy dishes that are vegan, free from added sugar and preservatives: lasagna bolognese, sweet potato pie and tikka masala. The ingredients used are mainly whole plant foods, such as cauliflower, chickpeas, green peas and jackfruit. 

4. Update Foods (France) 

Source: Update Foods

Founding date: 2020

Founders: Clémence Landeau, Céline Bouvier, Gaëtan Gohin & Franck Manifacier

Headquarters: France 

Update Foods is a French food tech developing animal-free milk and other plant-based dairy alternative products using algae as its key ingredient. Their core mission is to create an “updated milk” that is affordable and nutritious, leaves no harm to animals or the environment, yet tastes just as good as the real deal. 

5. Fellow Creatures (U.K.) 

Source: Fellow Creatures

Founding date: 2019

Founders: Zsolt Stefkovics & Fraser Doherty

Headquarters: Edinburgh, Scotland, U.K. 

Fellow Creatures is a plant-based chocolate company on a mission to make vegan sweets mainstream. They currently offer a range of 100% vegan, organic, refined sugar-free chocolates made with creamed coconut, coming in five flavours: creamy hazelnut, raspberry white, salted caramel, matcha white, and classic. 

6. Naka Foods (India)

Source: Naka Foods

Founding date: 2016

Founders: Kushal Aradhya

Headquarters: Mysuru, Karnataka, India

Naka Foods is the plant-based startup behind the 4pmbar, a plant-based chocolate nutrition bar made using algae-derived spirulina and probiotics. But now, the food tech is venturing into plant-based meat, developing a chicken alternative tailored for Indian and Asian dishes, containing microalgae and other plant superfood ingredients. 

Lead image courtesy of Pow! Foods.


  • Sally Ho

    Sally Ho is Green Queen's former resident writer and lead reporter. Passionate about the environment, social issues and health, she is always looking into the latest climate stories in Hong Kong and beyond. A long-time vegan, she also hopes to promote healthy and plant-based lifestyle choices in Asia. Sally has a background in Politics and International Relations from her studies at the London School of Economics and Political Science.

You might also like