Eleven food innovation companies from around the world will journey to Tasmania for the second iteration of a program to accelerate their startup businesses.


Eleven food innovation companies from around the world will journey to Tasmania for the second iteration of a program to accelerate their startup businesses.

The startups and scaleups, whose products range from transforming agricultural waste into high-value biotech products, an invisible tamper-proof bio-barcode for food supply chain traceability, and even plant-based edible cutlery, were selected from hundreds of applicants from across the globe.

Startupbootcamp’s FoodTech Tasmania’s partner Anna Barlow said “innovating food systems is crucial to feeding the planet’s growing populations. These 11 companies have the right ideas, passion, and drive to change the way we grow, process, purchase and/or consume food,” she said.

The companies will participate in a 12-week accelerator program based in Launceston, a UNESCO Creative City of Gastronomy, starting in September.

Using a combination of face-to-face and online delivery of Startupbootcamp’s world-class learning modules, the startups will refine their business models, pitches and strategy for accelerated growth.

The nine global startups selected to join the 2023 cohort are:

  • Argento Labs (UK): Transform dry-matter agricultural waste into high-value biotech products with patented technology and expertise in industrial production.
  • Corbiota (Germany): Transferring complex microbiota to poultry through patented Corbiota worms at the beginning of the rearing period.
  • Edible Cutlery (Australia): Cutlery that’s deliciously edible, plant-based and nutritious. If not eaten, it can be composted.
  • Keiki Holdings (United States): Instant, on-demand freezing technology without refrigeration.
  • Natural Trace (Singapore): An invisible tamper-proof, food-grade, bio-barcode for agri-food supply chain traceability where and when you need it.
  • TIIGA (United States): Combines sustainably produced and ethically sourced African superfruit baobab with natural, nutrient dense ingredients to make healthy functional beverages.
  • TriBus (United States): Real-time soil moisture & fertiliser activity management tracking technology.
  • Urban Tiller (Singapore): Processing surplus leaf biomass of any type to extract leaf protein & fibre.
  • WINIM (Argentina): Innovative hybrid online/physical food market selling surplus food products from supermarkets, restaurants and large producers.

Two additional companies will also be joining the program as scaleups:

  • Kelpy (Australia): Algae biotech company that sources regenerative seaweed biomass for conversion into plastic replacement products using standard equipment.
  • Nanobubble Agritech (New Zealand): Build systems that add super high amounts of oxygen to outdoor irrigation water, for improved growth rate or yield and water use efficiency.

As they step through the program, the startups will be mentored by industry leaders and get tailored support from experienced entrepreneurs, investors, and partners including the Tasmanian Government, Meat & Livestock Australia, Aldi, and Alt Protein CRC, Du Cane Brewery, FermenTas and Watch Me Think. Together, our ecosystems, fuelled by the passion of these 11 startups and the enthusiasm of our network, will bring about sustainable and positive change to the food industry.

The program begins at the end of August in Singapore before moving to Launceston at the start of September.

“We are delighted to have the second Startupbootcamp FoodTech Accelerator beginning in Launceston shortly. These startups add to the entrepreneurial ecosystem of a city renowned for its innovative spirit and a region and state famous for its food and beverages. Having 11 startups from across the globe coming to Tasmania to accelerate their businesses provide a tremendous learning and collaborative opportunity. We saw how engaged the first round of startups were and the relationships they developed in Tasmania and we look forward to the next cohort’s engagement with the business and broader community,” says Tasmanian Government Coordinator-General John Perry.

“Startupbootcamp are really proud to support some of the best global food and agritech startups to develop and scale innovative solutions addressing real industry issues and opportunities, which will drive the food industry to be more sustainable and adapt to climate change.” says SBC Partner – Food Innovation, Anna Barlow

“Hosting these global start-ups in my hometown of Launceston highlights Tasmania’s dedication to building a food, aqua, and agritech innovation ecosystem. Together, we strive to decrease waste, repurpose resources, and propel our industries to new heights of efficiency and sustainability.” says SBC MD – Foodtech Tasmania, Tom Woolley