Formo (formerly known as Legendairy Foods), is a startup developing dairy-free cheese combining microbially fermented milk proteins, such as casein and whey, with plant-based fats to produce dairy-free cheese. The microorganisms used by the startup for fermentation are encoded with milk DNA sequences and are grown in a fermenter before the plant protein is ready to be harvested.
In September 2024, the company commercially rolled out its Frischhain and Camembritz cheese products in over 2,000 stores in Germany. These are made using koji, a fungus traditionally used in Japanese cuisine, and claim to emit fewer emissions and use less land and water than conventional cheese.
Key customers and partnerships
In February 2022, Formo formed a strategic partnership with leading industrial biotechnology company BRAIN Biotech to accelerate the development of animal-free milk proteins. The strategic cooperation strives to optimize microorganisms in order to increase new and sustainable protein production for commercial usage through precision fermentation.
In March 2024, the company formed a strategic R&D alliance with Belgian precision fermentation startup Those Vegan Cowboys. This collaboration aimed to advance the production of animal-free casein to replace cows in cheese production and expedite the regulatory approval process for precision-fermented products in Europe.
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