A love of food - and, well, cheese - has landed German fermentation startup Formo's co-founder Roman Plewka and its team a hefty $61 million Series B round to keep scaling production of their climate-friendly, animal-free cheese.
Formo's first products use a base of Koji protein, a fungal microorganism used in Asian cuisine for thousands of years, making it the first fermentation startup to industrially produce dairy-free cheese.
The phrase 'vegan cheese' can clear a room faster than a slab of Stinking Bishop, but Formo's unique approach with Koji proteins aims to cut through the stigma with a fresh twist.
According to Plewka, Formo's non-dairy cheeses have 'like-for-like' protein content as conventional cheese, showing that they can deliver quality while being climate-friendly.
[
Collection
]
[
|
...
]