Exploring SPACE-F Batch 7 Startups and Next-Gen Alternative Proteins
Discovering how NUCAPS and PROTINOS are advancing food technology through molecular design and precision fermentation.
Stock photo for illustration only, not from the actual event
- FoodTech is moving towards molecular-level active ingredient design and precision fermentation.
- Global precision fermentation market valued at $4.31 billion in 2025.
- Spain's NUCAPS uses protein shells to encapsulate active compounds for better absorption.
- Thai startup PROTINOS delivers high protein via non-fried dried egg-white noodles.
When discussing alternative proteins, the public image often remains plant-based meats attempting to mimic burgers or sausages. However, the new wave of FoodTech competition goes much deeper, ranging from protecting active compounds during manufacturing to integrating proteins into everyday foods.
Techsauce explores SPACE-F Batch 7 startups NUCAPS and PROTINOS, which are tackling these challenges from production protection to embedding innovation into daily diets.
Precision fermentation utilizes microorganisms as biological factories to produce target molecules such as proteins, fats, enzymes, or flavorings. Unlike general yogurt or bread fermentation, developers specifically program microbes and control bioreactor conditions for consistent quality.
This technology enables the industry to create food functions without replicating entire animals. For instance, fats carry aromas, provide juiciness, and create mouthfeel. If plant-based products lack proper fat functionality, the eating experience differs from traditional foods.
Capital continues flowing into this ecosystem. According to the Good Food Institute, food fermentation companies raised a total of $357 million in 2025, enabling developers to advance pilot plants, expand production capacity, and bring products to market.
The rapid expansion of the precision fermentation market highlights how the food industry is overcoming traditional agricultural limitations. Utilizing microbes to build specific molecules reduces global resource consumption and enhances long-term food security.
Spain-based NUCAPS solves molecule delivery through manufacturing and digestion processes by developing microencapsulation—wrapping active ingredients in microscopic structures using proteins to protect compounds sensitive to heat, light, oxygen, or stomach acid.
Stock photo for illustration only, not from the actual event
Ingredient technology impacts consumers when transformed into accessible foods. PROTINOS, a Thai startup in SPACE-F Batch 7, uses protein noodles as its product format—specifically, non-fried, high-protein egg-white dried noodles designed for preventive nutrition, bridging the gap between innovation and dietary habits.
Entrepreneurs and investors can follow both teams at the Accelerator Demo Day on August 26, 2026, from 1:00 PM to 5:00 PM at the FoodTech Summit zone inside Techsauce Global Summit 2026 at the Queen Sirikit National Convention Center (QSNCC), Halls 3-4, Floor G.
Source: Techsauce
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