A love of food — and, well, cheese — has landed German fermentation startup Formo‘s co-founder Roman Plewka and its team a hefty $ 61 million Series B round to keep scaling production of their climate-friendly, animal-free cheese. The Berlin-based startup’s first products use a base of Koji protein, a type of fungal microorganism that’s […]
Who cut the plant-based cheese? Plonts did with microbes, and it’s stinky
Among plant-based alternative proteins, plant-based cheese continues to have a function and taste problem. That’s where Plonts comes in. Company founders Nathaniel Chu and Josh Moser say microbes are the key to what will fix the taste, smell, flavor, stretch and melt of plant-based cheese. In fact, it’s the microbes that give cheese its distinctive […]