Summary
- Profile Type
- Technology offer
- POD Reference
- TONL20241216035
- Term of Validity
- 3 February 2025 - 3 February 2026
- Company's Country
- Netherlands
- Type of partnership
- Research and development cooperation agreement
- Investment agreement
- Targeted Countries
- All countries
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General information
- Short Summary
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A start-up based in the Netherlands has developed plant-whole-food-based, > 20% protein, fully fermented and fully functional cheese product with flavour derived solely from fermentation and maturation process.
The company is looking for a partner that would help to facilitate the pilot scale and/or to licence the manufacturing technology. - Full Description
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The Dutch start-up developed technology and filed a patent for a real (unprocessed) plant based cheese, made from whole foods (seeds, beans, nitrogen regenerative crops, no powders, no isolates) with real cheese composition (protein >20%), fully fermented, aged with live flora that has also full functionality of dairy cheese (slices, shreds, melts, forms eyes). The formula can be made 95% organic.
Patent pending technology for manufacturing of high protein cheese from locally obtained plant whole foods (with a focus on seeds & beans; no protein isolates needed) that:
• Is fully fermented and ripened with live cultures
• Offers texture variability from long elastic to short and crumbly body
• Is fully functional in terms of slicing, shredding, eye-formation & melting
• Has flavour developed solely via fermentation & maturation process (no added flavour or aroma compounds)
• Preserved by fermentation & salt only (no other preservatives)
• Coagulates in desired form & size (wheel, block, loaf)
• Has a clean label with as little as 7 ingredients & organic formula
• Offers sustainable technology processing local crops with no middle-man-protein-isolate manufacturer.
The start-ups' next milestone is building the manufacturing pilot line and technology scale up. After completion of this phase, it will be ready for B2B tech licensing. Therefore it is now looking for three partner types that would help facilitate pilot scaleup and/or B2B technology licensing. - Advantages and Innovations
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1. Highest nutritional value: lactic acid bacteria fermented high protein whole food with increased nutrient bioavailability due to ripening biodegradation.
2. Cold coagulation of plant milks in desired shape and size.
3. Texture formation mechanism comparable to dairy cheese.
4. Acidification dynamics comparable to dairy cheese – natural food preservation.
5. Flavour development mechanisms comparable to dairy cheese.
6. Sustainable business model connecting local farmer directly with a cheese manufacturer, no protein powder middle man. - Stage of Development
- Available for demonstration
- Sustainable Development Goals
- Goal 2: Zero Hunger
- Goal 3: Good Health and Well-being
- Goal 1: No Poverty
- IPR status
- IPR applied but not yet granted
Partner Sought
- Expected Role of a Partner
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The start-up is looking for a partner that will act as:
1. An investor (required 1.5 - 1.8 mln Euro), that will fund the pilot line construction for the Dutch start-up OR
2. A customer, that will fund the pilot line construction as their own line and license the manufacturing technology from the Dutch start-up, OR
3. A combination of the two - An investing customer, that will invest in the Dutch start-ups' pilot line and license the technology for manufacturing. - Type and Size of Partner
- SME 11-49
- SME 50 - 249
- Type of partnership
- Research and development cooperation agreement
- Investment agreement
Dissemination
- Technology keywords
- 06006011 - Fermentation
- Market keywords
- 07003002 - Health food
- 05009004 - Plant health
- Targeted countries
- All countries