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

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