Plant-based cheese faces challenges in taste and function among plant-based alternative proteins.
Plonts aims to solve these issues by harnessing the power of microbes. Co-founders Nathaniel Chu and Josh Moser believe that microbes are the key to improving the taste, smell, flavor, stretch, and melt of plant-based cheese. These microbes are also responsible for the distinct aroma that cheese is known for.
Chu, a biologist turned entrepreneur, recognized the environmental impact of traditional meat and dairy production during his Ph.D. studies at MIT. Inspired by the idea of creating cheese from different ingredients, including plants, using the right microbes, he began experimenting with plant-based cheese in 2019. This experimentation ultimately led to the creation of Plonts, previously known as Tezza Foods.
Research shows that the microbial composition of fermented foods significantly influences their sensory and nutritional attributes, such as flavor, texture, and protein content. Plonts leverages this knowledge to produce a more nutritious and flavorful plant-based cheese.
How Plonts makes its cheese
Plonts’ cheese is crafted from soybeans, known for their high protein content. Fermentation and aging are key processes in developing the cheese’s flavor, replicating the complex flavors found in traditional dairy cheese without relying on artificial flavors.
The production involves creating a plant-based “milk” which is then coagulated, solidified, and aged. Microbes are introduced at various stages to enhance the cheese’s flavor profile.
According to Chu, the intricate flavors of cheese result from a combination of hundreds of different flavor molecules produced by microbes. Balancing these flavors leads to a diverse range of cheese varieties.
Additionally, using microbes increases the protein content of the cheese, making it a more nutritious alternative to traditional plant-based milks.
Long road ahead for plant-based cheese
Plonts is part of a growing trend in plant-based cheese production, alongside other companies like Climax Foods, Boermarke, Brown Foods, Better Dairy, Miruku, and Perfect Day.
While plant-based cheese is gaining traction, with even major dairy companies exploring this market, there are challenges ahead. The plant-based cheese sector currently constitutes a small fraction of the overall cheese market, and sales have seen a decline in recent years.
Despite these challenges, Plonts remains optimistic and is continuously innovating to meet consumer expectations. The company is focused on delivering plant-based cheese products that excel in taste, affordability, and nutritional value. Their initial market entry is in the foodservice sector, with retail distribution planned for the future.
Backed by a $12 million seed round of venture capital, Plonts is dedicated to scaling up its operations and bringing its plant-based cheese to more consumers through strategic partnerships and distribution channels.
