Berlin-based fermentation startup Formo has raised a $61 million Series B round and launched cheeses featuring koji protein at 2,000+ REWE, BILLA, and Metro stores across Germany and Austria.
“In seeking Series A investors, we were intentional about collaborating with experienced food industry professionals,” says CEO Matt Gibson.
After winning a First Amendment labeling lawsuit and raising mega-money from VCs, what next for Miyoko’s Creamery? Vegan cottage cheese, that’s what.
The Berlin-based startup has set itself the target of replacing 10% of Europe’s dairy products with animal-free versions produced using precision fermentation by 2030.
The Swedish startup plans to add spreadable and melt-friendly products to its range of cheeses fermented from fava bean and pea protein.
It’s using soybeans to produce casein, the protein found in cows’ milk which gives cheese its characteristic “melt, stretch, and mouthfeel.”
Stockeld Chunk is made from peas and fava beans and is the result of more over two years of R&D, co-founder Sorosh Tavakoli told the Future Food podcast.
Noquo has yet to settle its core ingredient(s), admitting it’s a hard problem to crack, but a list of heavyweight investors clearly thinks the team can go the distance.
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