The world population is expected to grow by 29%  (7 billion - 9 billion) from 2010 - 2050, and the need for resources will have an immense impact on our environment.

The global demand of meat, especially in developing countries will contribute to increased livestock production and an arising multitude of problems:

  1. Greenhouse Gas Emissions: The existing livestock industry produces 5.5 billion metric tons of CO2 emissions yearly.
  2. Water Consumption:  4650 L of water is used to produce 300g of steak.
  3. Antibiotic Resistance: 80% of antibiotics are given to livestock, to prevent the risk of infection.  And consumption of livestock increases the spread of antibiotic resistance in bacteria.
  4. Zoonoses: There is a massive growth in the crossover of animal viral and bacterial diseases to humans. 

There is a growing demand from consumers for healthier and environmentally safe food choices. The market for meat and dairy plant-based alternatives is growing, with new food products being developed around the world.

At Brinc, we believe that the Asian market will lead in the adoption of food sustainability. We want to incubate and accelerate companies working to develop a sustainable food supply.  by investing in food products with high impact, utilizing innovative food ingredients, food formulations and technologies. Catering for the Asian palate, piloting in the Hong Kong market and onward to China.

We are excited to work with founders who are looking to make a true difference - by reaping the rewards of sustainable and ethically produced food.

Join the Alpha of our first batch of the food accelerator program now! 

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In addition to our online curriculum and technical onsite training, our program gives a boost to startups who are seeking financial and production support to develop innovative and sustainable food products with high nutritional impact.

Our Offer

  • 3% equity fee for the program focused on helping you prototype & market validate a finished food product with speed, coupled with follow-up on funding opportunities
  • 3-6-month program in Hong Kong and as needed per team. 
  • Customised curriculum, a deep bench of in-house experts and a mentor network to guide you on food product development, production, processing, marketing, branding and distribution. 
  • Mentorship, hands-on office hours, workspace, perks, and much more.

 

Food Lab Themes

All considered proposals to follow these food lab themes:

  • Plant based meat and dairy alternatives (solid and beverage)
  • Finished processed food or food ingredients (emulsifier/sweetener/etc.)
  • Cooking aide (flavour enhancer/cooking sauce)
  • Functional food (health promoting properties)
  • Food ingredients with antioxidant or anti-aging properties used in beauty industry (supplements/creams/gels)
  • Sports performance (supplements/powders/snacks)
  • Biodegradable food packaging
     

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We will accelerate founders who are building businesses that aim to disrupt the food industry by creating plant based alternatives to larger incumbents.

Some of our partners that will help you move forward. 

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The facilities in our building include: 

  1. Taste Library - holds a collection of 3000 books covering different food cultures from around the globe: from classic recipes to travel and living.

  2. ABC Cooking Studio - founded in Shizuoka, Japan, in 1985, not only a cooking school but a space for entertainment. 

  3. Taste Kitchen - incubator to facilitate the nurturing and promotion of the city’s most promising up & coming culinary talents Every month, Taste Kitchen will be transformed into an exciting new restaurant, starring a different chef and a different dining concept. The Incubator Program is a first-of-its-kind initiative to nurture promising young and creative food talents in Hong Kong, by giving them a platform to exhibit their finished food prototypes in a stylish way. 

Applications for our current accelerator programs are OPEN. 

If you're interested in applying for our future programs, please fill out the form and we will notify you when the next program call starts.


If you have any questions, feel free to talk to us now.

Top FAQ

What are the commercial terms for the program?

Teams joining the full acceleration program give 3% in common shares for the full support of the accelerator.


We invest (in sweat equity) in teams tackling a wide variety of problems from all over the world, coming from different markets with different economics and benchmarks. 


As we are in an alpha there is no cash investment currently. We are working with our investors & partners to bring capital onboard soon to help further fuel this movement.  If at any point we are able to secure this capital we will bring this opportunity for you to make a decision if you would like to accept this cash for its respective consideration in equity.


Why do we need to register our business in Hong Kong?

Hong Kong makes a lot of sense for establishing a business entity.
Here are just a few reasons:

  • If you source goods, do R&D, or manufacture in China, conducting business through a Hong Kong entity saves time and money thanks to a special agreement between Hong Kong and Mainland China called CEPA allowing the free movement of goods and capital.
  • Very business friendly: no foreign ownership restrictions, low and simple tax system, rule of law and respected judiciary system makes contract and legal work dependable.
  • Unbeatable location as part of the Greater Bay region and within five hours of half the world's population.
  • One of the world's top logistics and aviation hubs.
  • And lots more...

Why did Brinc choose to run the program in Hong Kong?

We’ve always been attracted by Hong Kong, a city known for its vibrant and diverse food culture. 

With Brinc’s accelerator platform located in the Hong Kong, your company will be inspired by the culinary creativity of the city and insatiable appetite of its residents. Hong Kong boasts 15,000 licensed restaurants, cafes and bars and is one of the highest density city of restaurants in the world. The competition is fierce as local residents have tried it all. Piloting a new food product in Hong Kong is the ultimate taste challenge.