Innovative Fermentation Creates New Plant-Based Cheese with High Protein
Rotterdam, Tuesday, 4 February 2025.
A Dutch-American startup has developed a fully fermented plant-based cheese with over 20% protein, presenting a sustainable alternative with major implications for the food industry.
Revolutionary Food Technology
This innovation represents a significant breakthrough in the agritech and food technology sectors. The Dutch-American R&D company has developed a patent-pending fermentation process that creates plant-based cheese with remarkably high protein content of over 20% [1]. This places the product in a unique position within the rapidly growing alternative cheese market, which is expected to reach USD 5.64 billion by 2028 [4].
Sustainable Production Process
The company’s innovative approach focuses on sustainability by establishing direct connections between local farmers and cheese manufacturers, eliminating the need for protein powder intermediaries [1]. The technology utilizes whole foods without relying on isolates or powders, representing a significant departure from traditional plant-based cheese production methods. The startup is currently seeking €1.5 to €1.8 million in investment to construct a pilot manufacturing line [1].
Market Potential and Technology Licensing
The company aims to leverage its technology through B2B licensing agreements [1], targeting a market where demand for high-protein plant-based alternatives continues to grow. This development comes at a time when the plant-based cheese sector is seeing significant innovation, with major players and startups alike working to improve taste, texture, and nutritional profiles [4]. The technology’s unique fermentation process with live cultures creates authentic cheese flavors developed solely through fermentation [1].
Investment and Growth Strategy
Looking ahead, the startup is actively seeking partnerships with SMEs having 11-249 employees [1]. The company’s approach aligns with broader industry sustainability goals, addressing key UN Sustainable Development Goals including Zero Hunger and Good Health and Well-being [1]. With the pilot line construction scheduled to commence by February 3, 2025 [1], this innovation represents a significant step forward in sustainable food production.