Formo's Innovative Koji Cheese: The Future of Animal-Free Dairy is Here!

A passion for food and cheese has propelled German fermentation startup Formo to secure a whopping $61 million Series B funding for scaling production of their climate-friendly, animal-free cheese.

Pioneering with Koji

Formo's products are based on Koji protein, a fungal microorganism used in Asian cuisine for centuries. They claim to be the first fermentation startup able to produce industrial quantities of dairy-free cheese using Koji.

Despite the stigma surrounding vegan cheese, which often disappoints in taste and texture, Formo aims to change that narrative. Their approach avoids unhealthy additives and focuses on high-quality ingredients, setting them apart in a challenging market.

Dual Strategy for Success

Formo leverages a dual strategy by utilizing micro fermentation that doesn't require regulatory approval for novel foods, enabling quicker market entry and revenue generation. Their cheeses, including a cream cheese-style spread called Frishchain and a brie-style cheese named Camembritz, are priced competitively and are already available in over 2,000 stores in Germany and Austria.

Sustainability and Quality

Formo's fermentation process reportedly generates 65% fewer emissions, uses 83% less land, and requires 96% less water compared to traditional dairy production. Their mission is to deliver delicious products without compromising the environment or animal welfare.

Future Prospects

Currently producing 100 tonnes of cheese monthly, Formo plans to scale up to 1,000 tonnes by early 2025. The funding will also facilitate expansion into other European markets. As they continue to innovate and refine their production methods, Formo is optimistic about achieving price parity with dairy cheese, further appealing to a broader consumer base.

Investors are excited about Formo's potential to carve a niche in the $240 billion global cheese market, with early reception of their products being remarkably positive.