Global incubation program for cellag technologies in dairy kicks off its second cohort
Pascual, a Spanish manufacturer of dairy products and beverages, has launched Mylkcubator 2.0, the second edition of the global incubation program for cellular agriculture technologies in the dairy industry. The initiative has been launched from the group’s Corporate Venture unit, Pascual Innoventures, in collaboration with Eatable Adventures, one of the top three global foodtech accelerators. The first edition of the program had recently been completed by four disruptive startups worldwide.
Mylkcubator 2.0 will last six months, from selection to the demo day. The goal is to enroll a new cohort of up to five start-ups or scientific projects, with innovative solutions in the cellular agriculture spectrum for the dairy industry within the following technologies: molecular farming, fermentation based, cell based, and applied technologies in this field. All the details about the program are available on the official website.
Pascual Innoventures has flexible venturing models that build, collaborate and support foodtech start-ups in its early stages. The incubator will help the selected startups in their business and R&D advancement strategies, preparing them for growth and investment rounds.
"The quality of the start-ups selected in the first edition has been amazing and shows us that this is, clearly, the way to go," commented Gabriel Pascual, Director of Pascual Innoventures. "The visibility of these projects as well as the investment rounds that they are receiving is a sign that the industry is prepared for this technological transition. Pascual has been a pioneer in shaping the path of innovation and non-conformism. An attitude that has been hatched generation after generation from my grandfather until our generation.”
“Mylkcubator has attracted the attention of companies, technology centers and professional investors from all over the world demonstrating that there is a great opportunity in the market to implement scalable technological solutions to future proof the dairy industry,” added José Luis Cabañero, CEO & Founder of Eatable Adventures. Proof of this is that investment in the dairy segment has tripled in 2021, compared with 2020, according to Dealroom data analyzed by Eatable Adventures.
The production of dairy products using cell cultures and fermentation techniques, that are complementary within the dairy industry, demonstrate industrial and commercial viability and presents a huge opportunity for the sector from both an economic and environmental point of view.
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