Story of Formo: Produces Animal-Free Dairy Using Precision Fermentation to Create Real Milk Proteins
Story of Formo:
Founding Vision
Formo was founded in 2019 in Berlin, Germany, by Raffael
Wohlgensinger and Dr. Britta Winterberg. Wohlgensinger serves as the CEO. The
company’s mission is to create animal-free dairy products using advanced food
biotech, offering sustainable and ethical alternatives to traditional cheese
and dairy.
Innovating Dairy
Formo uses precision fermentation to produce real milk
proteins without involving animals. By harnessing microbial processes, the
company can replicate the taste, texture, and functional properties of
traditional dairy while reducing environmental impact.
From Past to Present
While humans began making cheese over 10,000 years ago by
milking cows and fermenting milk, modern industrial dairy production strains
the planet. Formo’s approach allows cows to “retire,” creating animal-free
cheese that maintains the same indulgent qualities.
Precision Fermentation Technology
Precision fermentation involves inserting specific molecular
sequences into microorganisms, enabling them to produce target proteins like
casein. Unlike traditional dairy, these proteins are created without animals,
providing a sustainable pathway to replicate cheese properties.
Product Development
Formo has developed a range of fermentation-derived dairy
and egg alternatives. Its first-generation cheeses, such as Frischhain,
Camembritz, Hellasdorf, and Frankoforte, are set to launch in Germany. The
company also plans to release its egg alternative, What Came Third, through B2B
channels.
Strategic Alliance
Formo partnered with Belgian startup Those Vegan Cowboys to
accelerate the production of animal-free casein proteins. This collaboration
unites their R&D and manufacturing operations while allowing both companies
to maintain independent commercial identities.
Story of Formo: Produces Animal-Free Dairy Using Precision Fermentation to Create Real Milk Proteins#startup#networth#entrepreneur#Formo story
Research Collaboration
The partnership combines over 60 scientists across strain
engineering, bioprocessing, and large-scale production. By sharing data and
co-producing casein in pilot facilities in Frankfurt and Ghent, the startups
aim to optimize technology efficiency and scale production.
Market Goals
Formo and Those Vegan Cowboys aim to achieve price parity
with conventional dairy proteins within the next three years and eventually
undercut traditional prices within a decade. This strategy will make
precision-fermented cheese accessible to mainstream consumers.
Regulatory Leadership
Both companies leverage their roles in Food Fermentation
Europe (FFE) to navigate EU legislation and expedite regulatory approvals. By
pooling resources, they aim to overcome legislative hurdles and bring their
animal-free cheeses to European supermarket shelves.
Environmental Impact
Precision-fermented casein significantly reduces
environmental harm. Traditional dairy accounts for 8% of human-caused methane
emissions, while animal-free production emits up to 94% less. Formo’s approach
addresses both sustainability and global food security.
Product Rollout
Formo is introducing micro-fermentation cheeses to the
market in 2024, indistinguishable from conventional cheese. Its
precision-fermented casein-based cheeses, including mozzarella, gouda, and
parmesan, are planned for 2025, initially outside Europe.
Vision for the Future
Formo envisions transforming the dairy industry by combining
synthetic biology, advanced food science, and innovative product design. With
its animal-free, sustainable cheeses, the company is redefining how consumers
enjoy dairy while supporting ethical and environmental goals.
Timeline of Formo
- 2019
– Formo founded in Berlin by Raffael Wohlgensinger and Dr. Britta
Winterberg.
- 2019-2021
– R&D on micro-fermentation and precision fermentation technologies;
first-generation cheeses developed.
- 2022
– Strategic partnership with Those Vegan Cowboys formed to optimize casein
production and scale operations.
- 2023
– Precision fermentation cheeses begin pilot production; regulatory
preparation underway in the EU.
- 2024
– Micro-fermentation cheese products launch in Germany.
- 2025
– Precision-fermented casein cheeses, including mozzarella, gouda, and
parmesan, expected to enter global markets.
