Showcase your solution and join a unique European innovation ecosystem!

Are you developing innovative solutions, services, technology or product in the field of plant-based protein? Are you looking for ways to showcase your solution? Do you want to boost your growth on local and international markets? 

Enter now to win the 2018 Best Plant-based protein startups Awards!

Village by CA North of France is proud to partner with Bridge2Food and the 11th Protein Summit in the frame of the 2018 Protein Awards.

Designed to recognise and promote innovation in the protein industry, the awards celebrate the achievements of key players who drive excellence within this sector.

Best Plant-based protein startups Awards

It has become clear that relying mainly on the production of animal protein in order to meet an ever increasing food demand is out of reach for our planet.
It is therefore critical to strike a better balance between animal proteins and plant-based proteins in people's diets all over the world.
Innovation is essential to speed up the agri-food transition connected with the necessary human diet flexitarian transition: plant-based proteins will play a key role to face today health, climate change and biodiversity challenges.
The Plant-based protein Awards for startups will highlight promising entrepreneurs who are breaking new ground in the field of plant-based proteins and help them to boost their company development with the support of Village by CA North of France first class innovation ecosystem.

The Awards are open to all project bearers or startup companies active in Europe of less than five years existence in the following categories:

- Highest Consumer Impact
- Best Plant-Based Food
- Best New High Protein Food & Beverage
- Most Novel Protein Ingredient & Agtech
- Most Novel Protein Process Technology & IT


5 fantastic categories are open to all project bearers or startup companies of less than five years existence active or animated in Europe in the following categories

Highest Consumer Impact

Best Plant-Based Food

Best New High Protein Food & Beverage

Most Novel Protein Ingredient & Agtech

Most Novel Protein Process Technology & IT

At stake for the prizewinners

Get the full benefits from the Village by CA leading European innovation ecosystem

Go to market and mentoring

Village by CA North of France and its partners support your company in connecting you with the right person at the right place to boost your business.


Benefit from a personalized support to help you get your project off the ground quickly:


Be hosted* at Village by CA North of France in Lille Euratechnologies.

Access to European markets

Ideally located in Lille, at the heart of the London-Paris-Brussels.

Showcase your solution

Get a free entrance to make the most of the Global Protein Summit

(value € 895)

Get highlighted on the Protein Summit

showcasing on the Protein Summit, the Global protein business convention, which runs from 24-26 October 2018 in Lille, including a special evening that will promote the winners.

Enjoy unequaled promotion

The Awards winners will be advertised by Village by CA North of France and Bridge2Food, throught their networks, including more than 500,000 food and agro specialists.

Bridge2Food Consultancy

1 day free consultancy on business, market access, technology, nutritional and regulatory strategies from Bridge2Food partners.


The winners will be selected and announced at the 11th Protein Summit 2018, 24-26 October which takes place in Lille (France). 

  • July 3rd, 2018

    Application period starts

  • October 6th, 2018 (midnight)

    Application period ends

  • October, 11th, 2018

    Shortlist determined

  • October 24th, 2018

    Shortlisted teams pitch Village by CA North of France selection committee

  • October, 25th, 2018

    Awards evening ceremony on the Protein Summit

  • Benefits

    Awards winners will immediately benefit from Village by CA North of France and its partners’ support


About the Village by CA North of France and its partners

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Village by CA North of France provides incubation and acceleration programs to boost the development of young companies with high innovation and development potential, on a hosted or non-hosted basis. Project and startup leaders hosted by the Village by CA North of France take advantage of a cutting-edge technological environment and of the support of world class technological, industrial and academic partners.


Protein summit awards for startup is organized in partnership with Village by CA Partners


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Bonduelle has set itself the target of being the leading company engaged in helping people to live well by eating vegetable products.
For this to be possible, plant-based proteins are essential – because of their nutritional, environmental and economic benefits.

And yet, the fact still remains that plant-based protein consumption is lower in Europe than it is anywhere else in the world. To change this, new approaches are needed, and the issue needs to be tackled on all fronts: agronomics, processing, products, consumers' behaviour, etc. As a civic-minded company that is a leader in its field, the Bonduelle group wants to mobilise and bring together all the energy available in order to bring about change.

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The fourth largest seed company worldwide, Limagrain is an international agricultural cooperative group founded and managed by French farmers. As a creator and producer of plant varieties, Limagrain distributes field seeds, vegetable seeds and cereal products.

The winners of this competition will have access to Limagrain’s experts and international network, in more than 55 countries.

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As a world leader in quality-of-life services, Sodexo’s aim is to improve the "quality of life" of the 75 million people it serves every day.

Through this innovation competition, we are hoping to find potential partners offering innovative solutions in order to increase the number of meal options that we can provide our consumers or improve their dietary habits. Sodexo is seeking to incorporate the solutions developed by the winning start-up companies into its own food service offerings for various different types of consumers. As a Fortune Global 500 company, we also want to help emerging companies grow and develop their business at international level. The winners of this competition can look upon Sodexo as a strategic partner that might help them expand their interests on the international markets.

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Crédit Agricole Nord de France is the first banking partner of its territory, part of Crédit Agricole Group a leading French bank supporting 52 million clients worldwide with a particular care for farmers and Agrifood industries.

As such, we support our clients R &D projects, including those of world class companies who strive to answer tomorrow’s challenge of feeding the world, in a context of resources increasing scarcity. Plant-based proteins are part of the solution. This call for applications is strategic, as it answers a major societal stake to which both our territory and our bank may help.

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The Lille Catholic University is concerned about the nutritional and societal issues and challenges with which we are increasingly faced.

The university is keen to get involved, playing a part in developing innovative solutions and raising the profile of plant-based protein as a food source for human consumption.Tackling this major issue is matching our values and naturally resonates with the active teaching we deliver to open-up our students to sociocultural, societal and scientific issues.

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Since we take our role of supporting regional companies seriously, we believe it is important to get involved in projects such as this one.

Launching a dynamic initiative of this sort in our region, supporting start-up companies and project leaders, is fascinating work – given all the challenges that it involves. We are therefore delighted to be playing a part in the creation of this ecosystem and believe it should extend as far as possible beyond our borders.

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Bridge2Food is an international food networking company. It focuses on pioneering partnerships between different parts of the value chain and different roles like business and innovation.

The object is to accelerate and advance for a better food world. Bridge2Food was founded in 2002 by Gerard Klein Essink, and has brought together more than 8,500 food professionals from around the world. The focus of the work is on proteins for a better food world and active nutrition for a better health.

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With the support of the Hauts-de-France Clusters

Pôle IAR

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Pôle NSL

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An initiative relayed by


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Forward Fooding

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The Hauts-de-France region: a powerful ecosystem around plant-based proteins

The Hauts-de-France region is at the cutting edge in the ambition to establish France and Europe as world leaders in the development of plant-based proteins. A powerful and dynamic sector is taking shape, originating from the Hauts-de-France region with:


Vinh from Kyanos won the price in the Most Novel Protein Process Technology & IT category

Vinh Ly is the entrepreneur who starts his pitch by saying: "At Kyanos, we transform air into food". The tone is set, hang on! The secret to ending world hunger, slowing global warming or colonizing Mars? A blue microalgae: afa. Less known than spirulina, it has nutritional properties because it contains vitamin B12 and proteins.

Taly from Innovopro won the prize in the Most Novel Protein Ingredient category

Imagine agri-food products with short ingredient lists without incomprehensible components with endless numbers and letters... This is the promise of Taly Nechushtan, CEO of Innovopro, an Israeli start-up that has developed a protein made from chickpeas.

Patrick from Via Végétale won the prize in the Agtech category

Victor Maignan represented Via Végétale at the Plant Based Protein Innovation Awards for Startups organized by the Village by CA Nord de France. Victor, through his thesis at Via Végétale, is interested in the development of new fertilizer formulations and their effects on wheat growth and physiology - optimization of nitrogen efficiency alongside Patrick Géliot, founder of Via Végétale.
Via Végétale is bringing two additives on the market that improve the efficiency of the nitrogen solution and optimize yields and quality. The products are part of a reasoned fertilization approach since they allow to bring the right dose at the right time and in an efficient way.

Georges from Tempeasy won the prize in the Highest Consumer Impact category

When people say spirulina, you think of those little green flakes that don't smell very good and give an unpleasant taste to all your smoothies and spreads? You will change your mind thanks to Georges Garcia and his start-up Alg&You!

Christopher from Tempeasy won the prize in the Best New High Protein Food & Beverage category

Christopher, a recent Oxford graduate in biochemistry, has taken a passion for a process that is very interesting from a nutritional point of view: fermentation. Tempeh, a food consumed in Indonesia, is obtained from the fermentation of soybeans and offers exceptional properties in terms of micronutrients. In order to raise awareness in the European market of this little-known food, Christopher and his partner make delicious, slightly salty and very tasty crisps that make you want to know more.

Sergey and Pavlo from Future Foods won the prize in the Best Plant Based Food category

Sergey and Pavlo, a duo coming straight from Ukraine with their flax seed chips. In 2010, the two men who had careers in fields as diverse as the army, banking, metallurgy and real estate before their project, decided that a healthier lifestyle was becoming essential to their well-being. So they started organizing vegan events, festivals and master classes. Gradually, they understood the importance of their impact and asked themselves questions to find ways to make it stronger.

Plant-based protein innovation Awards for startups: from farm to fork, 6 European start-ups will work closely with partners of the Village by CA Nord de France to accelerate the development of their company

Through their determination and enthusiasm, the founders of these 6 start-ups seduced the selection committee composed of partners from the Village by CA Nord de France. Their common denominator: they provide relevant and innovative solutions, based on plant protein, to accelerate a food transition that has become essential today.

As part of the Protein Summit 2018, which took place from October, 24th to 26th in Lille, a leading international event aimed at accelerating industry responses to new protein issues, the Village by CA Nord de France and Bridge2Food, organizer of the Protein Summit, have joined forces to organize the first edition of the "Plant-based Protein Innovation Awards" dedicated to start-ups. 36 start-ups from 15 different countries applied. Coming from France, Ukraine, the United Kingdom, Switzerland, Germany, the Netherlands, Slovenia and Israel, the 14 finalists proposed solutions, services, products or processes that covered the entire value chain, from farm to fork.

Plant-based protein innovation Awards for startups: 14 project bearers preselected

Among the 36 applications from 15 countries, the pre-selection jury of the Plant-Based Protein Innovation Awards for Startups examined 28 qualified applications on Wednesday, October 10th.
Federated around the Village by CA North of France, the innovation and business experts from Bonduelle, Sodexo, Limagrain, Crédit Agricole North of France, Lille Catholic University - Yncréa Hauts de France, ISA Lille and the 2 NHL and IAR clusters, enthusiastically discovered entrepreneurial projects that innovate in the field of plant based proteins for a sustainable global food.

Innovation is essential to accelerate a food transition that has become crucial today. The need to offer attractive and high-quality products to increasingly demanding consumers while respecting sustainable development objectives is fundamental.   The plant-based protein market is growing rapidly with a potential of tens of billions of euros.

Pulse Power: A Plant-Based Revolution

By Huseyin Arslan, President of the Global Pulse Confederation (GPC)

According to the United Nations, the world population is set to increase 34% by 2050 and reach 9.8 billion people, with most of this population growth occurring in developing countries. To meet demand, the world will need to produce 70% more food amid constant and increasing climate challenges. This raises an essential question: How will we feed the world?

Plant-proteins such as the ones found in pulses help reduce greenhouse gas emissions and fight climate change. Pulse crops have a lower carbon footprint than most foods, because they require a small amount of fertilizer to grow. They also have a low water footprint as they are adapted to semi-arid conditions and can tolerate drought stress: it takes around 1,800 gallons of water to produce a pound of beef whereas lentils require less than 700 gallons.

In short, plant-proteins have a huge potential to feed the world in a sustainable and efficient manner.

4 books that make increasing plant based foods in your diet easy

The China Study by T. Colin Campbell, Ph.D. and Thomas M. Campbell II, MD
This book is the ultimate book for learning about the benefits of a plant-based diet and makes you understand the science behind it. The book explains in plain terms how a plant-based diet is the strongest tool we have against disease and illness. He also reexamines the “protein myth” and shows how not only are vegans getting enough protein, but that consuming a lot of protein actually promotes cancer. This book teaches us how to eat in order to maximize your health and longevity, and looks at why we haven’t been taught proper nutrition before.

The Forks Over Knives Plan, Doctors Alona Pulde and Matthew Lederman
The hard-hitting documentary “Forks over Knives” first helped spark a health revolution. Now, ‘The Forks Over Knives Plan’ is putting all of that knowledge into action. You’ll find an easy-to-follow, step-by-step plan to start you on the path to plant-based success: recipes, meal plans, shopping lists, tips on how to stock your refrigerator, how to eat and snack healthily on the go. The main positive aspect of it is that the Forks Over Knives Plan places great importance on variety and abundance, leaving common fads like portion control and macro-counting off the table.

The demand for plant based proteins is exploding. Stores and restaurants offer more and more plant based products. Consumers are increasingly concerned not only about their health but also about the impact of their food on the environment. They seek to diversify protein sources by choosing those that minimize negative impacts on global warming and biodiversity. They also want products that meet their changing lifestyles.

5 life-saver tips to plant based travel

If you’ve ever been travelling as a vegetarian or even following a 100% plant based diet, you know how hard it can be to stay on track with your convictions. Countries like Argentina and its passion for beef, Brazil and its huge shrimps, Ireland and its big fish dishes, Spain and its inimitable paella, France and its foie-gras make it even more difficult and sometimes frustrating.

So here are some life-saver tips for you to easily master your next plant based adventure!

Are you flexitarian ?

What does this not-so-new-anymore wild word mean? Flexitarian is the flexible vegetarian! So maybe you're flexitarian without even knowing it? Because the concept seems fairly widespread, except that individuals who have adopted this food practice have not necessarily put names to it.

Flexitarians or semi-vegetarians are individuals whose diet is mainly based on the consumption of vegetables, fruits, eggs, dairy products. In this, their meals are mostly plant based and very similar to those of vegetarians. But if the vegetarian categorically refuses to include a piece of meat or fish in his diet on occasion, this is not the case of the flexitarian, and this is what makes them different.

London's Foodtech at the cutting edge of plants

Le Village by CA Nord de France team visited London last week for the Insight & Innovation Day organised by YFood. Athena Simpson and Nadia El Hadery founded YFood two years ago and made the now reknown London Food Tech Week a success.

"Sustainability is non-negotiable anymore" says Athena. The sustainable dimension of our plates is indeed a major concern for startups in the UK food industry. Paul Brown, founder of BOL Foods - a healthy range of salads and hot dishes – turned his business into a 100% plantbased one. Plant based, sustainability, personalization of food along with new types of production are profound transformations from which there seems to be no escape anymore. Hippeas organic and protein rich chickpea puffs are in, fat regular peanut puffs are out.

Le Village by CA is launching with Bridge2Food Plant-based Protein Innovation Awards for startups!

The Plant-based Protein Innovation Awards for startup companies will reward promising young entrepreneurs who are breaking new ground in the field of plant-based proteins and help them boost their business development thanks to Village by CA North of France and its partners’ support.
Until October 6st, all projects bearers or startup entrepreneurs active in Europe (less than 5 years existence) can apply in the 5 following categories:

- Best Plant-Based Food
- Best New High Protein Food & Beverage
- Most Novel Protein Ingredient & Agtech
- Most Novel Protein Process Technology & IT
- Highest Consumer Impact

The Plant-based Protein Innovation Awards are supported by Village by CA North of France and partners: Bonduelle, Limagrain, Sodexo, Credit Agricole North of France, Lille Catholic University, La Voix Média as well as the Hauts-de-France Clusters: IAR and NHL.

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