HQ: Berlin, Germany
European cheeses cultured from cells.
The global market for dairy already exceeds $700b per year, and will keep growing to keep up with the tastes of an expanding population. Cheese alone makes up more than a quarter of this total. After beef, cheese is among the world’s most greenhouse gas-intensive foods, so in the absence of innovation, this can only mean more deforestation, more water usage, and more methane emissions.
How it Works
Formo combines synthetic biology with traditional manufacturing processes to make premium dairy products. They begin with recombinant proteins that they assemble into micelles, essential to preserve the taste and texture of real dairy. Their first branded products will be premium soft European cheeses, such as mozzarella and ricotta, which alone represent a $35b global market.
Their cheeses are at once true dairy products with the taste and performance of traditional mozzarella, and also vegan, lactose-free, with none of the ethical hang-ups around animal welfare or runaway GHG emissions. This allows Formo to develop high-margin products that meet the expectations of European consumers, then scale up to serve the large B2B market in food services and restaurants.
Tons of CO2e
avoided per ton of cheese
RAFFAEL WOHLGENSINGER CEO & CO-FOUNDER
Raffael was previously the business manager at Atlantic Food Labs. He holds an MA in strategy and international management from the University of St. Gallen.
BRITTA WINTERBERG CSO & CO-FOUNDER
Dr. Winterberg was previously a postdoc in biology at Australia National University. She holds a Doctorate in plant pathology and phytopathology.
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