In this episode of Future of Foods Interviews, Alex Crisp speaks to Christian Poppe, Senior Director, Global Public Affairs & Communicationsof German food-tech company Formo, about reinventing cheese without the animal.
Formo is using precision fermentation technologies to create cheese products without conventional dairy farming. But producing the proteins is only part of the challenge. To succeed, the company has to turn biotechnology into food that tastes good, performs like cheese, can be produced economically and, crucially, that consumers actually want to buy.
Christian discusses Formo's journey from the laboratory to commercial products, including the decisions the company has made about technology, ingredients and product development. The conversation explores the realities facing today's alternative-protein sector: scaling production, bringing down costs, navigating novel-food regulation and the road to profitability in a tough commercial environment.
If fermentation can deliver the taste, functionality and experience of conventional cheese, will consumers care whether a cow was involved at all?
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