Cultivated Biosciences secures CHF 150,000 to improve plant-based dairy alternatives

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30.09.2022
Dimitri Zogg, co-founder and CTO & Tomas Turner, co-founder

Plant-based alternatives, although gaining traction, do not appeal to many consumers as they lack a creaminess for which the fat component is key. Cultivated Biosciences wants to fix this using a fat-rich ingredient from GMO-free yeast which offers better creaminess. The fresh funds will enable the startup to advance its product.

Every year, approximately 100 kg per person of milk equivalent is consumed worldwide, representing 3-4% of global Green House Gases (GHGs). Intensive dairy farming also raises ethical questions about animal welfare and antibiotic resistance. Additionally, 65% of people experience some form of lactose intolerance. Plant-based dairy alternatives are solving some of those issues, but innovations are needed in fat sourcing as current replacements are not convincing a substantial proportion of consumers.

Based in Canton Freiburg, Cultivated Biosciences wants to improve the attributes of dairy alternatives to unleash their full potential. Their solution is a functional ingredient, providing the same functionality and mouthfeel as cream, obtained from the fermentation of non-GMO oleaginous yeast. The fermentation process is environmentally friendly and has a carbon impact much smaller compared to dairy products while being inserted into the circular economy.

The plant-based food category is anticipated to reach USD 37 billion by 2025. Current market competitors include vegetable oil emulsions, GMO fats, and cell-cultured milk. Cultivated Biosciences’ competitive advantage lies in its ingredients, which have a cream-like texture, low lipid oxidation, high emulsification properties, GMO-free, and the capacity to customize the fatty acid profiles.

The startup will use the CHF 150,000 Venture Kick award to work with Contract Manufactures and advance on client product testing. This is in the general plan of the pre-seed round recently closed, which financing will allow them to further optimize their production processes, research food applications, and start product development with their first clients.

Co-founders Dimitri Zogg and Tomas Turner founded have extensive experience in process engineering, foodtech, and plant-based lipid production research. The team is additionally supported by Lukas Böni, Arturo Elizondo, Ian Marison, Jean-Marc Nicaud, Lukas Neutsch, and many others all of whom are experienced advisors in the field of foodtech, biotechnology, and startups.


(Press release)

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