• 8.1. What is Micro Fermentation? New Cheeses Made with Koji Protein - Formo CEO Raffael Wohlgensinger

  • Sep 12 2024
  • Length: 50 mins
  • Podcast

8.1. What is Micro Fermentation? New Cheeses Made with Koji Protein - Formo CEO Raffael Wohlgensinger

  • Summary

  • Find out all the details about micro fermentation. Discover how Formo is using this process to churn out Koji protein-based cheese alternatives that are hitting over 2000 stores in the DACH region.

    The episode breaks down the differences between micro and precision fermentation and why micro fermentation's quicker market route is so exciting.

    Learn about the sustainability perks and the cool science behind cheese without cows. Whether you're into biotech, sustainable food, or just love cheese, this deep dive offers a taste of the future.


    LINKS / Mentions

    The Bright Green Partners overview on different types of fermentation https://brightgreenpartners.com/precision-fermentation/

    Formo - https://formo.bio/https://formo.bio/

    Raffa - https://www.linkedin.com/in/raffael-wohlgensinger/

    Connect with Marina - https://www.linkedin.com/in/schmidt-marina/

    Check out R2G Media - https://www.r2g.media/

    Turtle Tree - https://www.turtletree.com/

    Flora Ventures - https://www.floravc.com/

    Foodlabs - https://www.foodlabs.com/


    00:00 Introduction to Micro Fermentation

    04:11 Product Launches

    05:32 Deep Dive Micro Fermentation

    17:31 Product Development and Consumer Testing

    20:56 PF vs. MF in detail

    27:24 Benefits of Koji

    29:23 Regulatory Landscape

    31:47 Fundraising Perks

    34:44 Sustainability Impact

    42:50 Partnering with Traditional Dairy Manufacturers

    46:06 Go to market

    47:08 Future Innovations


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