Introduction Of Formo
German startup Formo, co-founded by Roman Plewka, has captured the attention of the food tech industry and investors with a fresh take on dairy-free cheese. The company recently secured a $61 million Series B round, enabling it to scale production and expand its reach into the growing market for climate-friendly, animal-free cheese. Unlike traditional vegan cheeses, which often rely on plant proteins, Formo’s innovation centers around Koji protein, an ancient fungal microorganism used in Asian cuisine.
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The Power of Koji: A Game-Changing Protein
Formo’s use of Koji protein is unique in the fermentation industry, making it the first startup to use this fungus to produce dairy-free cheese at an industrial scale. Koji, a staple in foods like miso and soy sauce, is neither plant-based nor synthetic, setting it apart from typical vegan cheese ingredients. The fermentation process resembles beer brewing, where Koji microorganisms are grown in vats to yield proteins that replicate the taste and texture of dairy products.
While many vegan cheeses fail to replicate the mouthfeel and flavor of their dairy counterparts, Formo’s approach aims to bridge that gap. According to Plewka, their Koji-based cheese contains comparable protein levels to traditional dairy cheese, making it not only a tasty alternative but also a nutritious one.
A Dual Strategy for Scaling and Innovation
It innovative strategy to bypass lengthy regulatory approvals involves using micro-fermentation techniques to avoid genetically modifying microorganisms. This allows them to launch products directly to market, as the Koji protein is not considered a novel foodstuff under European regulations. Their initial lineup includes Frischhain, a spreadable cream cheese, and Camembritz, a brie-style soft cheese, now available at major retailers like REWE, BILLA, and METRO in Germany and Austria.
However, It ambitions go beyond Koji. Future products will incorporate precision fermentation, including gene-editing techniques to create non-animal milk proteins like casein. These proteins will allow Formo to expand into meltable cheeses such as mozzarella, which require the stretchiness and gooeyness characteristic of traditional dairy cheeses.
Sustainability and Market Impact
Formo’s Koji-based cheeses are not only cruelty-free but also environmentally sustainable. The production process for their cream cheese alternative, Frischhain, produces 65% fewer emissions, uses 83% less land, and requires 96% less water than conventional dairy cheese production. With no artificial additives beyond basic ingredients like water, plant-based proteins, and salt, Formo sidesteps the criticism often aimed at ultra-processed vegan foods.
While current prices for It products place them slightly above their dairy equivalents—Frischhain retails for €2.89 and Camembritz for €3.99—Plewka is optimistic that production scaling will enable price parity or better. The company aims to scale production from 100 tonnes per month to 1,000 tonnes by early 2025, thanks to the Series B funding.
The Path to Consumer Adoption
One of the greatest challenges for vegan cheese is consumer acceptance. While many plant-based alternatives have faced criticism for subpar taste and texture, Formo is betting on the superior qualities of Koji-based cheeses to win over skeptical consumers. The company’s ability to offer “delicious products with no downsides” aligns with growing consumer demand for sustainable, ethical food choices.
With investors such as REWE Group, EQT Ventures, and Lowercarbon Capital backing its mission, Formo is well-positioned to expand beyond Germany and Austria. The global cheese market is valued at over $240 billion, and even a small slice of that pie could yield significant profits for the company.
What’s Next for Formo?
Beyond scaling its current Koji-based cheeses, Formo plans to dive deeper into precision fermentation to create a wider range of non-animal dairy products. By producing non-animal-based casein proteins, Formo hopes to replicate the functionality of traditional cheese, including the all-important meltability needed for products like mozzarella.
While regulatory approval for gene-edited foods may delay the launch of these advanced products, Formo’s current lineup allows it to build a strong consumer brand in the meantime. As Plewka emphasizes, the company’s mission is to create “real cheese” without the environmental and ethical drawbacks of dairy, making Formo a frontrunner in the race to revolutionize the cheese industry.
Conclusion
Formo’s success in securing $61 million in Series B funding underscores the growing investor interest in animal-free, climate-friendly food alternatives. With a unique focus on Koji proteins and a clear path toward precision fermentation, Formo is well-equipped to disrupt the global cheese market. As the company continues to scale production and innovate, it could become a significant player in the sustainable food sector, appealing to both eco-conscious consumers and cheese lovers alike.
