ToasterLAB: 4 fermentation tech start-ups unveiled at Vita'Connect

Christophe Hébert (The Mediterranean Food Lab), Stijn Boeren (Avecom), Eugene Wang (Sophie’s Bionutrients), Dimitri ZOGG (Cultivated Bioscience), Nathalie Pons (Tetra pak, program partner)

ToasterLAB: 4 fermentation tech start-ups unveiled at Vita'Connect

ToasterLAB, the agrifood acceleration program by Vitagora, has launched its new cohort dedicated to fermentation technologies. 4 international start-ups were selected to join the program, which began in France on April 3rd, 2023.

Fermentation: at the crossroads of trends for natural, sustainable, healthy and tasty food

The innovations of ToasterLAB's new recruits concern various ways in which fermentation can address consumer expectations: naturalness, sustainability, tasty and healthy food etc.

The acceleration of this cohort began on April 3rd with an in-person session in France bringing together entrepreneurs, partners, mentors and experts. The start-ups were introduced directly to topics of sales strategies and regulatory issues allowing them to accelerate their market access in France and Europe. The start-ups were then presented at Vita'Connect, Vitagora's flagship matchmaking event (April 6th in Dijon, France) for an audience of food innovation professionals.

The start-ups selected for ToasterLAB's fermentation tech program

Avecom (Gand, Belgium) - solutions for controling and optimising microbial processes

https://avecom.be/
Avecom is a specialist in developing, piloting and optimising microbial processes to address environmental and industrial problems. Their solutions combine bioproduits and applications for and from microorganisms, for a number of applications (treatment of air or soil, aquaculture, biopolymers and foods).

Cultivated Bioscience (Zurich, Switzerland) – lipid ingredient to improve the sensory characteristics of dairy substitutes

https://www.cultivated.bio/
Cultivated Bioscience has developed a sustainably produced and clean label lipid ingredients from the fermentation of oleaginous yeasts that provides a creamy texture to dairy substitutes. 

Sophie’s Bionutrients (Wageningen, Netherlands) – sustainable plant protein from microalgae

https://sophiesbionutrients.com/
Sophie’s Bionutrients has innovated a sustainable plant protein ingredient produced from microalgae. Their exclusive strain of microalgae feeds on various types of food waste and can be harvested in only 3 days.

The Mediterranean Food Lab (Tel Aviv, Israel) - natural, plant-based aromas

https://www.med-food-lab.com/
The Mediterranean Food Lab is behind a unique technology for producing plant-based food aromas. Entirely natural, these aromas are obtained from various processes of fermenting plant proteins, providing a better taste experience (improved taste, masking or modulation of flavours).

©Grégory Girard
Eugene Wang, Olga Guerous de Innopearl, Stijn Boeren, Dimitri ZOGG et Clément Galbois, ToasterLAB business developer

Contact 

Contact:

Cindy Tran, cindy.tran@vitagora.com, +33 6 51 40 53 29