LegenDairy, a precision fermentation alterative dairy company, announced today that it has rebranded to the name Formo, and that it will focus on consumer-facing products with plans to unveil its first products later this year.
To create its animal-free milk proteins, Formo uses microorganisms instead of cows. These undisclosed microorganisms are first encoded with the DNA sequences of milk proteins. A fermenter is then used to grow the cells, which are harvested when enough protein has been raised. From this point, the cultivated milk protein can be used to make cheese.
Plant-based ingredients, like different fats and carbohydrates, are added to the milk proteins to create the base of cheese products. Like traditional cheese, the product is heated until it turns into curd. After this step, a wide spectrum of cheese products can be created from this base and packaged as fresh or ripened to create a stronger flavor.
Formo shared that it is first focusing on specialty European cheeses, like ricotta and a few ripened/aged kinds of cheese. The company will launch its products where customers are most excited about it (based on its upcoming consumer acceptance study) and where it can get regulatory approval.
In addition to Formo, a few other companies use precision fermentation to create alternative dairy and cheese products. Perfect Day applies its precision fermentation process through its spinoff brand, Brave Robot, to create an animal-free ice cream that is molecularly identical to real dairy. Change Foods uses precision fermentation to develop its cheddar and mozzerella, and plans on launching its product on the market in 2023.
Formo is currently expanding its team of scientists and executives in preparation for its initial product presentation in Europe this year, and market launch in 2023. Prior to the launch, the company will host a tasting this summer for its alternative cheese products with Ricky Saward, the first plant-based Michelin star chef.