The contribution of Berlin Foodtech “Formo”: Are consumers ready for cheese from the laboratory? by Christoph Hausel first appeared on Basic Thinking. You always stay up to date with our newsletter.
In the series “Start-up check!” Let us take a close look at the start-ups’ business models. Who is behind the company? What makes the start-up so special and what is there to criticize? Today: Formo.
Start-ups: That sounds like inventory, future technologies, new markets. In reality, however, many of the new foundations often prove to be a mixture of an e-commerce idea, haphazard founders and shaky future prospects.
They exist: the thought leaders who tinker with the major problems and revolutionize business models. Finding and presenting them is the task of the start-up check format. Today: Formo, Foodtech start-up And manufacturer of alternative cheese products.
What is behind Formo?
- Industry: Foodtech, biotechnology
- founder: Raffael Wohlgensinger and Dr. Britta Winterberg
- Foundation: 2019 in Berlin
- Products: Vegan cheese alternatives based on proteins from the Koji mushroom
- technology: Microfermentation and precision fermentation
- Investors: Rewe Group, EQT Ventures, Elevat3 Capital, LowerCarbon Capital UA
- Goal: Development of sustainable and ethical alternatives to animal dairy products
All cheese, or what?
It is a little complicated with the cheese. Some love him, others don’t, the third people would like to eat it, but do not tolerate him. Still others would also like to live, but according to principles that speak against it.
The start-up Formo with its cheese alternatives turns to the last two groups: to lactose intolerant people and consumers who value sustainable and vegetable food.
Formo relies on microfermentation in the production of its cheese alternatives. The company uses Koji – a naturally occurring fungus, which is used in Japan to produce Umami classics Miso and soy sauce.
“Fedied” with carbohydrates and nitrogen, this process leads to the formation of a protein that resembles the animal -protein in its structure. The protein obtained is then harvested, processed into powder and forms the basis for the further production steps.
Cow-DNA creates bioidentical milk proteins
At the same time, Formo is working on a second technology: precision fermentation. Genetically modified yeast cells are used, which contain specific sections of cow-DNA and are therefore able to produce bioidentical milk proteins such as casein.
The process is similar to the brewing process of beer – with the difference that functional milk proteins arise instead of alcohol. This technology has not yet been fully approved in Europe, but is already under development.
Formo currently offers two cheese alternatives:
- Frischhain Natur: A creamy spread that is available in three flavors.
- Camembert alternative: A Camembert-like cheese alternative, which is also made from Koji protein.
Since summer 2024, consumers have been able to buy products in Germany and Austria in the (online) supermarket shelves of REWE, Billa, Combi, Famila, Tegut, Knuspr or Metro.
Formo: financing and investments
Formo is not yet profitable, but is pursuing a clear strategy with the aim of achieving a positive net result by 2027. In order to promote growth and finance international expansion, the start-up in September 2024 has completed a Serie B financing round of $ 61 million.
In addition to inventors such as Foodlabs, EQT Ventures, LowerCarbon Capital and M Ventures, prominent investors also include new investors such as Rewe Group, SevenVentures (as part of a media-for-equity deal) and The Nature Conservancy.
According to the Formo founder and CEO Raffael Wohlgensinger, the focus is now on generating sales quickly and paving the way into profitability. A central element of this strategy is the expansion of production capacities: a tripling of the production volume is already planned by the end of 2025. Last year, Formo was able to produce up to 100 tons of cheese per month based on Koji protein, such as the CEO compared to the Handelsblatt explained.
The current investment, a venture financing of 35 million euros by the European investment bank in January 2025, will also help here.
The financing also serves to scale production and operation as well as the further development of the technology platform for animal -free casein. Another goal is the regulatory approval for precision -fermented casein in the USA and the EU.
Formo: market potential and market position
Formo hits the nerve of time with its business model: the demand for sustainable and vegetable food increases continuously. A study by YouGov shows that sales with vegan products in 2024 grew by ten percent – significantly more than the overall market for consumer goods, which only increased by two percent.
Also with own successes Formo can come up here, especially compared to classic cow’s milk cheese:
- 65 percent fewer emissions
- 83 percent less land use
- 96 percent less water consumption
In addition, the German cheese market itself offers considerable opportunities: loud Statista sales in the 2025 market will be around 13.75 billion euros. Converted to the population, this corresponds to a per capita turnover of around 163.57 euros.
In addition, Formos increases growing presence in retail market and growth potential: the products are now available in over 2,000 Rewe branches in Germany.
Of course, Formo does not use the trend towards vegan, healthy alternatives in the food market. In the competition, companies such as Perfect Day, Remilk, Simply V, Violife, Happy Cheeze and the BEL Group brand Nurishh.
Perfect Day and Remilk rely on precision fermentation to produce bioidentical milk proteins, while Simply V and violife use base ingredients. Happy Cashew and Nurishh also offer vegan cheese alternatives based on cashews or coconut oil.
Formo: conclusion and assessment
Formo has established itself as a pioneer in the area of animal -free cheese alternatives and convinces with innovative technologies and a strong market presence. But in order to be successful in the long term, the start-up not only has to master regulatory hurdles, but also convince consumers of the quality of their products.
If the planned production extensions are successful and the approval for precision fermentation is granted, Formo could play a key role in the growing market for vegetable cheese alternatives.
Also interesting:
- From water and CO2: Start-up produces vegan “butter”
- Koro: Vegan Riegel for Deutsche Bahn becomes a marketing fail
- A toilet for cows should keep the groundwater in
- German researchers develop system for environmental monitoring in real time
The contribution of Berlin Foodtech “Formo”: Are consumers ready for cheese from the laboratory? by Christoph Hausel first appeared on Basic Thinking. Follow us too Google News and Flipboard.
As a Tech Industry expert, I believe that the concept of lab-grown cheese, such as that being developed by Berlin Foodtech company Formo, represents an exciting and innovative advancement in the food industry. The potential benefits of this technology, such as reducing the environmental impact of traditional dairy farming and providing a more sustainable alternative for consumers, are significant.
However, the success of lab-grown cheese will ultimately depend on consumer acceptance and willingness to embrace this new technology. While there may be some initial skepticism or hesitation from consumers who are accustomed to traditional dairy products, there is a growing trend towards plant-based and alternative protein sources in the food industry. This indicates that there is a shifting mindset towards more sustainable and ethical food choices, which could bode well for the acceptance of lab-grown cheese.
Ultimately, the success of Formo and other companies in the lab-grown cheese space will depend on their ability to effectively communicate the benefits of their products to consumers, address any concerns around taste and quality, and ensure that their products are priced competitively. With the right marketing and positioning, I believe that consumers could be ready for cheese from the laboratory, paving the way for a more sustainable and ethical future for the food industry.
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