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