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

Red to Green Food Sustainability 🥩🔬♻️

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