• Meet the Batch II 2020 Startups!


    Avant Meats

    Hong Kong

    Lab-grown fish based on fish cell cultivation at large scale for the food & beverage, medical and cosmetics markets.


    Their solution is large scale cell cultivation at an economically viable cost in an environmentally sustainable way. They have developed their own recipe for tissue engineering using scaffolds and machinery to produce cell tissue at scale.




    Spira uses colourful carbon-negative microalgae to create sustainable food-safe pigments and they derive an algae protein isolate byproduct from the processing that serves as a perfect replacement for animal proteins for plant-based milk and meat companies as an alternative protein.


    Spira has developed a CRISPR gene editing technique to create a novel, high-value, biobased, blue pigment. They have expanded their farming network to 12 global partners producing over 20 metric tons of ingredients monthly.

    Sophie's Bionutrients


    High quality sustainable plant based protein from microalgae, grown in urban environments and fed with industrial food waste.


    Their innovative controlled environment tank can be placed in any urban environment and provides safe, taste-free growing of high quality microalgae in a small scale.



    DezpaX offers customised, eco-friendly and affordable food packaging solutions to SME’s in the F&B sector. Their solid and simple IT platform enables every F&B business in Thailand to have their own packaging.


    They are an online platform that allows simple customisation ordering, and designing of their own packaging printing solution, allowing for faster and cheaper printing of packaging and are now moving towards 100% biodegradable materials.

    Profile Print


    SaaS-based food analyser using AI to authenticate and recognise characteristics such as taste profile and quality automatically using the molecular composition of the food.


    Their food fingerprinting technology allows rapid authentication, characteristics prediction such as taste profiles, which empowers businesses to match, source and sell digitally.



    Plant based proteins from jackfruit. Launched dumplings and buns containing plant based “pork”. Retail products as well as sale of their pork as ingredients for chefs.


    They use transparently sourced, whole plant ingredients, which is one of the main focuses of consumers in alternative protein products. They promote the scaling and commercialising of jackfruit, a sustainable crop, as a meat alternative.

    Nitro Labs


    Craft brewer of non-alcoholic beverages like nitro cold brew coffee and teas. Healthy alternative to sweet non-alcoholic beverages.


    Nitro Labs’ premium, on-tap, nitrogen infused beverages are convenient, healthy, reasonably priced. Their kegged beverages are served on tap and they are currently developing “pay per pour” vending machines.

    Advanced GreenFarm


    Farming of wolffia which provides high-quality proteins with minimal amounts of starch, fat, and calories, and cultivated with their NSS (nutritious, safe, and sustainable) technology.


    They are the first in Asia planning to cultivate Wolffia in a large-scale continuous farm, where people already accept this plant as food. Advanced Greenfarm’s dry powder products and applications are geared toward Asian tastes. They provide PHUM raw materials in forms that suit various businesses in the food and cosmetic industries including fresh (raw), frozen (cooked), and dry powder.



    Upcycling byproducts from cassava to produce a clean label, gluten-free, GMO-free, and allergen-free fibrous ingredient for applications such as ingredient for cereals & baking, processed & analogue meat, dairy & ice cream, flavouring agents, and craft beer.


    The derived fiber can be used as a stabiliser, emulsifier, shelf-life extender, thickener and flavouring.

    Ixon Food Technology

    Hong Kong

    Sous-vide aseptic packaging by sterilising food at lower temperature to prolong shelf life allowing for the preservation of prepared meat for up to two years at room temperature.


    Through sterilisation at such low temperatures, food manufacturers can turn perishable foods, such as a medium-rare steak or poached eggs, into shelf-stable products. IXON’s products have passed accelerated shelf-life tests performed by third-party accredited laboratories.


    Saxo Siam


    Sustainable fishmeal and chicken feed made from black soldier fly larvae composting agricultural waste.


    Saxo-Siam Protein harvests black soldier fly larvae and processes them into high-quality protein that is great for animal immune systems, with antimicrobial peptides.

    GPJ Biotechnology


    Supplement to address joint pain, utilising glucosamine, capsicum, and other herbal ingredients.


    GPJ Biotechnology’s novel supplement is derived from natural sources utilising tuna bones and various herbal supplements. It is non-synthetic.

    Rethink Bio


    Rethink Bio intends to harness the novel nutritional potential of microalgae to create delicious, healthy and sustainable food products.


    They use fermentation technology to enhance flavour, aroma, and palatability of the microalgae. And they are developing integrated production systems to obtain high quality, pure microalgal biomass consisting of cultivation, continuous harvesting and processing of microalgal biomass into value-added products.

    The Flying Thai Food

    Hong Kong

    Packaging solution that keeps food fresh for longer with a focus on the durian industry.


    Their packaging both extends freshness of durian to about 45 days from the typical shelf life of 5 days. It also contains the smell of the fruit which can sometimes cause problems during transportation.



    Convenient snack foods with healthy plant-based protein and a local flavor profile, targeting fitness and wellness minded consumers.


    Viramino offers consumers convenient on-the-go snacking options made from high-quality European pea protein isolate to fortify convenient snacks foods to deliver a filling and tasty protein source to consumers. Their product line will expand to include ready-to-eat food products such as plant-based protein bars, powerballs and waffles.



    A platform helping restaurants, bakeries and supermarkets sell their unsold surplus or near-expired ingredients to consumers at discounted price. They allow users to buy high quality, cheap food while reducing the environmental impact of food waste.


    One interesting innovation is their proposed “Yindii Box” where retailers can include unspecified surplus items so they need not know in advance what will be surplus (bakery focused). Their online platform connects restaurants (and food vendors) to users and they are developing and app to support the transaction.


    Trash Lucky


    Trash Lucky leverages Thais' love for the lottery to do good. People can mail recyclable items to Trash Lucky to exchange for its lucky draw tickets for winning prizes such as gold or shopping vouchers.

    Trash Lucky sells the recyclable items sent in from people to recycling factories and shares the income with the people via prizes of its lucky draw.



    HydroZitLa is a delicious and clinically-proven functional drink for preventing kidney stone formation.


    It is the first product in Thailand to offer to kidney stone patients. The drink contains alpha-lipoic acid and natural antioxidants from Thai herbs. It promotes liquid, citrate intake, and is high in antioxidants.

    Nam Jai


    Nam Jai is Thailand's first sparkling water RTD made with a squeeze of 100% real fruit, zero sugar added, and no fake flavors or sweeteners. Each can contains only 20 calories.


    Nam Jai is a fresh guilt-free fruit-based drink that is low in sugar and healthy, to respond to the demand for on the go drinks that satisfy a sweet craving, but are not unhealthy. They are part of the new trend of healthy drinks.



    Heat stable, pasteurised oat milk, which can be heated and frothed.


    Omylk naturally sweetens the beverage by utilising enzymes to convert oat starch to glucose. They are looking to potentially enrich their oat milk with vitamins and minerals.

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