How One Company is Revolutionizing Vegan Cheese with Fermentation

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Berlin-based biotech firm Formo appears to have achieved a groundbreaking innovation in vegan cheese production, leveraging the ancient secrets of Koji, a revered fungus employed in traditional Japanese cooking for generations. Here’s an improved version:

The humble koji fungus, renowned for its part in crafting soy sauce and miso, has unexpectedly become the bedrock of Formo’s innovative dairy-free cheese offerings.

Raffael Wohlgensinger, Formo’s co-founder and CEO, founded the company five years ago with a singular focus on sustainability. With a focus on sustainability, Formo’s innovative cheese-making process minimizes its ecological footprint by leveraging reduced land use and water consumption, ultimately yielding a lower carbon impact. In his quest for a superior vegan cheese experience, Wohlgensinger grew increasingly dissatisfied with the uninspired offerings on the market.

For many vegans and vegetarians, cheese poses a particularly daunting challenge due to its rich, complex flavor profile that can be tricky to mimic without dairy. According to Ana Masiá of Novonesis, many plant-based cheese alternatives fall short in replicating the real thing. “The enigmatic code remains unsolved,” she revealed.

Formo’s solution lies in fermentation. The biotech company utilizes a controlled environment to ferment Koji, allowing for the efficient production of proteins in bulk by combining it with oxygen, sugar, and essential nutrients within a specially designed tank. These proteins are extracted and then dried into a powdered form, serving as the foundation for an array of cheeses, such as cream cheese, blue, and feta. Wohlgensinger notes that the Koji protein imparts a richer, creamier texture, outpacing the capabilities of plant-based proteins in this regard.

In September, Formo successfully secured $61 million in funding and unveiled ambitious plans to introduce three cream cheese flavors into the market via a strategic expansion of its product portfolio, targeting over 2,000 retail stores across Germany and Austria. By securing partnerships with prominent retailers such as REWE, BILLA, and METRO, the company achieved a notable breakthrough, paving the way for future expansion across Europe and the United States by 2026.

Formo is delving into precision fermentation, a cutting-edge approach that leverages genetically modified microorganisms to manufacture casein, the principal protein found in dairy-based cheeses. A novel approach to crafting a velvety smooth vegan cheese with unprecedented stretch and melt capabilities awaits discovery. Despite lingering regulatory obstacles, Wohlgensinger’s outlook on the future remains optimistic.

Animal agriculture is responsible for approximately 12% of the world’s total greenhouse gas emissions, primarily through dairy cow production which generates significant amounts of methane, a highly potent and environmentally harmful gas. Formo seeks to lower prices and render its offerings more accessible than traditional dairy cheese. While Formo’s cream cheese currently carries a premium price tag compared to its traditional dairy-based equivalent, Wohlgensinger anticipates that higher production volumes will ultimately drive down costs.

Despite the obstacles, the company remains convinced that fermentation holds the key to harmonizing sustainability with delectable flavor profiles. “We’re committed to supporting small-scale dairy farmers, not driving them out of business,” Wohlgensinger emphasized. “The majority of the existing market, I believe, will inevitably give way to a more streamlined and efficient innovation.”

As consumer demand surges, Formo’s pioneering strategy has the potential to revolutionize the cheese sector, providing a delectable and eco-friendly option for global cheese enthusiasts.