German startup Formo raised $61 million to enhance production of animal-free cheese derived from Koji protein. Based in Berlin, Formo utilizes Koji, a fungal microorganism, to create climate-friendly cheese alternatives at an industrial scale, positioning itself uniquely in a market with traditional vegan options. Formo’s production process involves cultivating Koji proteins in fermentation vats, enabling them to produce nutritious cheese with protein levels comparable to dairy cheese. Their product line includes a spreadable cream cheese called Frischchain and a brie-style cheese named Camembritz, which launched in over 2,000 stores in Germany and Austria.
Formo's innovative approach bypasses lengthy food approval processes by using Koji, facilitating faster market entry. The dual production strategy, starting with micro fermentation, complies easily with regulations since it does not genetically modify microorganisms. Future plans include developing gene editing to produce milk proteins without dairy cows, potentially broadening their cheese offerings. Formo aims to increase its production capacity from 100 tonnes per month to 1,000 tonnes by early 2025.
The fermentation method reportedly results in significant environmental benefits, including 65% fewer emissions, 83% less land use, and 96% less water use compared to conventional cheese production, while maintaining a simple ingredient list. As Formo looks to expand into other European markets, the demand for innovative dairy replacements grows, with the global cheese market valued at over $240 billion. Formo's recent Series B funding round attracted various investors, reflecting confidence in its mission and products, and initial consumer feedback has been positive, supporting prospects for profitability and market growth.
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