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Climax Foods

May 3, 2024

Why GFA’s Unceremonious Drop of Climax is a Big Win For the Company & the Plant-Based Cheese Category

For the past week, the alt-protein world has been abuzz about the news that the Good Food Awards had quietly dropped Climax Food from the list of finalists and, according to Climax, snatched the winner’s trophy from them due to a convoluted and confusing set of rationalizations by the organization.

Washington Post broke the story last weekend in an article titled A vegan cheese beat dairy in a big competition. Then the plot curdled (is there a title for best article headlines? If so, WaPo may have just ran away with it).

The article detailed how Climax was listed among the finalists when the GFA announced them in January and how Climax was quietly informed that same month that they had actually won it all. An uproar among industry insiders ensued, fueled by a blog post from well-known cheese industry influencer Janet Fletcher, questioning whether vegan cheese is actually cheese. The post featured quotes from traditional cheesemakers who, unsurprisingly, felt that cheese not made from animal milk should not be included.

“My take is that it’s not really cheese,” said cheesemaker Mateo Kehler of Jasper Farms in the post.

The story took a turn when Climax Foods CEO Oliver Zahn was informed by the WaPo journalist working on the story that Climax had been taken off the list of finalists and, as he would soon learn, had been disqualified from the competition altogether. From there, Climax and GFA provided differing accounts of what happened, with GFA offering up a confused and convoluted explanation that seemed to hinge on the fact that Climax had included Kokum butter in its original entry, an ingredient that they claim is not designated as GRAS (generally regarded as safe). Zahn claimed that the entry requirements didn’t specify that ingredients needed to be GRAS-certified, a claim backed up by the Internet archive version of the rules as stated in January.

As WaPo was working on the story, Zahn spoke to a few other journalists (myself included) about the news in anticipation of the WaPo story’s release. When I first talked to Zahn, he was worried about the impact of the news and was frustrated that his team had bought tickets and made hotel reservations in anticipation of receiving an award. However, his biggest frustration was that he felt the award would raise the visibility of his product and be an important milestone for the vegan world.

via GIPHY

Above: The Good Food Awards

As it turns out, the controversy surrounding the GFA awards and the organization’s unceremonious retraction of the winner’s trophy might just be the best thing that’s ever happened to Climax and the plant-based cheese category. That’s because it’s clear that even though Climax didn’t receive the award in the end, the publicity from GFA’s rake-step is better and more far-reaching than if the organization had actually gone through with the right thing.

Sure, Climax winning the award would no doubt have been a nice feather in their cap, but would it have gotten them featured as a bit on The Late Show with Stephen Colbert?

Meanwhile… Amazon Cat Returned | Gull Screeching Champion | Vegan Blue Cheese Beats Dairy

When I caught up with Zahn after the WaPo story had come out and dozens of follow-on stories had appeared about the news, he seemed more at peace. Of course, a jump in sales will probably do for you.

“Sales are good,” Zahn told me.

Stepping back, that a panel of judges saw a plant-based cheese as not only on par but actually better than a product made with dairy is forcing the industry and consumers to have a conversation, one in which I imagine many will side with Climax. Sure, today many in the industry are claiming distinctions without a difference when it comes to the actual final product, saying things like real cheese “has a story” and plant-based cheeses aren’t “agricultural products” (huh?). But in the long run, when consumers happily begin choosing great-tasting vegan cheese, the industry (and the GFA) will have to follow their lead.

You can watch my interview with Oliver below.

Climax's Oliver Zahn Talks About Good Food Awards Controversy

October 19, 2023

Want to Try AI-Powered Cheese & Sausage? Join Us on October 25th at the Food AI Summit

So, what does food designed by AI taste like?

Next week at the Food AI Summit, you’ll have a chance to find out! That’s because not only will we have sessions by founders, inventors, and executives exploring how to bring food to our plates using the latest in artificial intelligence, but we’ll also get a chance to taste it!

After a full day of sessions that includes leaders from Pepsi, Afresh, ReFED, Chefman, Innit, Mineral and more, we’ll network and sample food from Shiru and Climax Foods! The founders of both companies will be on hand to talk about the process behind developing AI-powered plant-based food, so you will definitely want to stick around and join us!

You can check out the full-day agenda and great list of speakers over at the Food AI Summit page. If you’d like to join us, use the coupon code SPOON at checkout for $100 off tickets.

We’ll see you next week!

April 5, 2023

How Oliver Zahn Beat AI’s “Cold Start Problem” to Make Plant-Based Cheese That Tastes Like the Real Thing

In big data and artificial intelligence, one of the most well-recognized challenges to success is the “cold start problem.”

The cold start problem refers to when a lack of data hobbles recommender systems in machine learning models. Much like a cold car engine that causes a car to sputter and jerk along as a driver starts their journey, an algorithm built to discover and make accurate recommendations can’t perform well when it starts cold with a foundation of little to no good data.

And it’s this problem – a lack of foundational data around which to build a machine learning model – that often deters scientists, entrepreneurs, and companies across various fields from adopting new technology such as artificial intelligence.

The cold start problem is something Climax CEO Oliver Zahn was well-familiar with. As a world-recognized astrophysicist who worked for Google and SpaceX building complex data science models, Zahn knew that getting over this initial hurdle was one of the reasons established companies didn’t embrace machine learning and continue using the status quo – whatever that may be – to build new products.

So when Zahn decided he wanted to build a future food company using AI, he knew the initial challenge of building a dataset that could be mined to find new and promising building blocks in the world of plants would be his biggest hurdle. Still, it was a challenge he knew was worth taking.

“Traditionally, a lot of the big food companies around today pursue sort of a trial and error approach,” Zahn told me recently when we sat down for our conversation on The Spoon Podcast. “They use human intuition to guess what might work. But that often misses things that are less obvious.”

Zahn knew that the less obvious things could be the key to unlocking food building blocks that could power new types of food. Those building blocks, which come from the hundreds of thousands of different plants – many of them inedible – could then be combined in millions of different ways to provide new functional or sensory features to create something like a plant-based cheese. The only way to get there was to use machine learning, cold start problem or not.

“It’s a huge combinatorial screening problem,” said Zahn. “Even the largest food labs on Earth, if they all joined forces, would not be able to explore all combinations and millions of years.”

He knew AI could if he could get past those initial hurdles. But to do that, he knew Climax would have to begin not by gathering lots of data first on plants but on animal products.

“We started by interrogating animal products really deeply to try and understand what makes animal products tick the way they do,” said Zahn. “Why do they have their unique flavor profile texture profiles? Their mouthfeel? Why do they sizzle? Why do they melt and stretch when you eat them?”

You’d think that a lot of that data would already exist, but according to Zahn, it didn’t. The reason for that, he explained, was there had never been a business reason to build those datasets. But as the environmental impact of animal-based products became more apparent in recent years, there was a business motivation to start understanding how these products ticked so they could then be replicated using more sustainable inputs.

The data the company gathered by interrogating animal products allowed them to create labels for their machine-learning models to describe and characterize a food product accurately. With that in hand, Zahn said the company set about building data sets around plant-based building blocks.

“We built a lot of data sets on plant ingredient functionalities and the different ways of combining them. We then found these trends that can recreate animal products more closely, and sometimes in very non-obvious ways.”

Zahn says the process of creating accurate models can often take a very long time – up to 20 years – particularly if those building them don’t have the good intuition that comes with experience in machine learning.

“From the perspective of somebody starting a food company, that (long time horizons) can be scary, right? Because you need to get to market at some point. And so unless you have a very good intuition and have a lot of experience, in my case, a couple of decades, of trying to derive meaning from messy, large data sets, people don’t even start.”

For Zahn and Climax, the models they have built have already started yielding impressive results, enough to help them begin making what will be their first product – cheese – using artificial intelligence. What helped them get there so quickly was Zahn’s experience in building these models that told him to start with trying to understand and describe certain features of animal products – be it taste, mouthfeel, or nutritional benefit – and then find combinations of plant-based building blocks that achieved the same result.

“To look in the plant kingdom for something that is chemically identical to the animal ingredient, like a protein that you might be after, is a little bit of a red herring,” said Zahn. “Because it doesn’t need to look identical microscopically, or the sequence doesn’t need to be identical, for it to behave the same. There could be other ways to accomplish the same functionality.”

Now, after just two and a half years, Climax is ready to start rolling out its first products, a lineup of cheese that includes brie, blue cheese, feta, and chèvre (goat cheese) made from plant-based inputs. It’s an impressive feat, partly because, as a first-time entrepreneur, Zahn also faced the challenge of learning how to build a company, in itself another “cold start problem.”

If you’d like to hear the full story of Zahn and Climax Foods’ journey to building plant-based dairy products, you can do so by listening to our conversation on this week’s episode of The Spoon podcast. Click play below or find it on Apple Podcasts, Spotify, or wherever you get your podcasts.

September 1, 2020

Climax Foods Raises $7.5M for its Machine Learning Approach to Plant-Based Cheese

Climax Foods announced today that it has raised a $7.5 million seed round of funding to fuel its data science-driven approach to creating new types of plant-based foods, starting with aged cheese.

Investors in the round include At One Ventures, Mata Ray Ventures, S2G Ventures, Prelude Ventures, ARTIS Ventures, Index Ventures, Luminous Ventures, Canaccord Genuity Group, Carrot Capital and Global Founders Capital as well as other angel investors.

Unlike other companies in the non-animal cheese space that build their product around a specific base ingredients like cauliflower, legumes or recombinant protein technology, Climax Foods is creating cheese out of… data.

This idea of starting with data makes more sense when you realize that Oliver Zahn, Climax Foods’ Founder and CEO, was previously Head of Data Science for Google and formerly a lead data scientist with Impossible Foods.

“Food science is just like cosmology,” Zahn, a former astrophysicist as well, told me during a phone interview this week. “An area with rich and complex and confusing datasets growing in size every year.”

In a nutshell, Climax Foods is in the machine learning business. As Zahn explained it, the company uses a series of machine learning frameworks that crunch data sets to figure out what a set of particular raw ingredients and isolates will yield. In other words, Ingredient X + Ingredient Y will give you Z product with this type of texture and this kind of flavor and will cost this much.

By running these complex models, Climax Foods can do a lot of the heavy lifting with the research before starting work in the lab. Climax is using this approach on a number of different applications. “We are prototyping a bunch of animal products,” Zahn said. “But our focus is on aged cheeses.”

Zahn didn’t specify which cheeses his company was working on, though he did say, “Our approach is to start with people, and what they expect when they hear the word ‘cheese.’ Gouda, cheddar. Blue cheeses.”

Right now, Climax is in the prototype stage. The company will use the seed round to create a dedicated lab to study food chemistry with the goal of having some type of early go-to market product in a year. How it actually comes to market remains to be seen because of the pandemic. One path for Climax could be introducing the products to restaurants first (like Impossible did), but who knows what eating out will look like a year from now. Perhaps Climax will need to train a new algorithm to figure out where to sell its cheese.

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