FAERM food tech patented vegan cheesemaking
The Danish food tech firm FAERM claims to have created a patented cheesemaking method that uses rennet and cultures like lactic acid bacteria to replicate the process of conventional dairy fermentation.
FAERM produces cheese be fermenting plant matrices derived from legumes, no chemicals, colours, or flavours are used in the process. Soy milk now coagulates like cow’s milk thanks to tis technology.
Because of how special the procedure is, the business, which was established in 2020 by Andrea Donau, Mikkel Dupont, and Anna Gundorph, was able to file for a patent on it.
Achieving the unattainable three kinds of vegan cheese
Donau explained that in the beginning, many specialists told the team that using enzymes and plant proteins couldn’t be done. His team was able to make plants through the same specialised process as conventional cheese via study, perseverance, and many experiments.
At last transformed plants from a liquid plant beverage into a solid, varied, and nuanced mouthful of delight thanks to bacteria and enzymes. Using this food technology, FAERM has created three plant-based cheeses, fresh mozzarella, brie and cream cheese with clear labels that don’t use coconut oil.
His initial objective is to advance technology and produce curds that are even firmer and bouncer. The method enables that production of all types of cheese, but harder cheeses would be harder to produce with firmer curds.
Which takes the team to his second objective, which is to commercialise that company’s plant based cheese technology in conjunction with a production partner.
Despite the fact that FAERM’s fermentation technique has only been used with soy up until now, the business promises to collaborate with other legumes to crate goods devoid of soy.
The firm claims that beans are a more nutrient-dense component than nuts since they are mere environmentally friendly and contain complex proteins.
Developments over centuries
Making cheese is a slow, methodical procedure that enables the proteins to cooperate to transform milk from a liquid into a solid, hard glob that can do all the magical feats we’ve come to expect from cheese.
And through years of research, it has been discovered that milk sugars may be grown to create a variety of distinct flavours and sensations. His team wants to provide everyone with that opportunity, but without the dairy.
FAERM’s conventional fermentation technologies may be applied in already-existing dairy facilities without the need for specialised equipment, making output expansion possible without major asset purchases.
The business claims that by using its method, it has developed a plant based product process that is so distinctive that it has been granted a patent. FAERM enrolled in Cohort4 of the Venture Lab accelerator at the BioInnovation Institute in September of 2022.
It assists the firm in scaling its operations, doing further research and locating business partners to sell their distinctive cheese. The SDG Tech Awards, which find highlight and promote sustainable tech solutions from startups, SME, and businesses selected FAERM as a finalist for 2021.
Source: Vegeconomist
