F?RM

50%.. Half off! Many assume that plant-based alternatives are more expensive to produce than dairy products — but that’s not always the case. F?RM’s fermentation process makes it possible to produce a plant-based alternative to cream cheese and mozzarella at about half the cost of traditional dairy-based cheese. Plus, it can be made using existing dairy equipment with no major investments needed. Intrigued?

Say hi to the newest member of the F?RM team! We’re happy to have Malte Madsen on board as our new Sales & Supply Chain Manager. With a background in Logistics Management and plenty of experience in supply chain operations, he’s here to keep things running smoothly — both in our own production and for the clients we help set up plant-based production. Malte started in January and has already made a big difference, especially in getting our plant-based cream cheese production up and running whilst also strengthening our collaborations with key partners. Please join us in giving him a warm welcome???

Who’s up for a slice? By swapping out mozzarella for our own plant-based alternative we can reduce the CO2-emissions for the mozzarella by 75,5% (source: The Danish Technological Institute) It’s quick to melt (but not too quick), stretches without a second thought and has a dairy-esque length ingredient list — even with a respectable protein content. Want to hear more about it? Or maybe you want to launch a similar product from your own brand? If so, reach out to us!

Last Thursday, we took part in DI Biosolutions’s State of Bio 2025. Our CEO Andrea Donau presented F?RM and debated alongside Randi Wahlsten, Barbara Taudorf Andersen and Bongki Engel about barriers to market for startups —?and what the Future Foods segment needs from Denmark and Europe to make it easier to share new solutions and products with businesses and consumers. One of the conclusions was that partnerships and collaborations between startups and the industry is important, especially in ensuring that we scale bright ideas to help give startups access to the market. Thank you for a great day and programme, Mikael Wraae Valsted and Sofie Carsten Nielsen ??

“As part of our commercial team, I aim to make plant-based alternatives to cheese more accessible to the industry, thereby helping our sector embrace the production of plant-based food effortlessly.” Meet Johanna Kraft, business developer and product innovator at F?RM. Using her background in nutrition science, she works with food companies that are eager to expand their production of plant-based products. Learn more about why she joined F?RM, and what inspired her to make a difference by contributing to our mission!

Did you notice ?? In the TV show ‘Gintberg p? G?rden’, we unveiled some of the results from our recent experiments with faba beans as a source of protein for plant-based alternatives to cheese. Though we have mostly experimented with soy before, the faba bean is showing great potential — not only for our technology but also as a sustainable crop in European agriculture. Danes can watch the TV show through the link in the comments ??

Back in September, the multitalented Jan Gintberg visited our office to record a segment for his show Gintberg p? G?rden. The episode is now out, and in it, Gintberg dives into the question: Is it possible to make alternatives to cheese without milk? We’re always happy to showcase our product and share what we do. Thanks for stopping by, Jan! Watch the episode here: https://lnkd.in/d3VhcvU5

We’re taking an exciting step forward in our mission to make plant-based alternatives easier to produce for the food industry. Right now, we’re running production scaling experiments in Sweden and Bosnia to test what it takes to mass-produce our plant-based alternative to cream cheese. These tests are designed to ensure that our product seamlessly integrates into existing or new dairy setups, using the same traditional methods but with soy drink at the core. The insights from these tests will help future partners adopt our solution with minimal adjustments, making it simple to add sustainable, plant-based options to their production lines. Curious to learn more? Reach out to us here on LinkedIn.

75% less CO2 emissions. We're excited to share the results of a recent life cycle assessment that shows the significant environmental benefits of our plant-based alternatives to cheese compared to traditional dairy cheeses! The Danish Technological Institute has conducted a comprehensive comparative analysis and found that the greenhouse gas emissions (carbon footprint) of our plant-based alternatives to mozzarella and cream cheese were over 4 times lower than their dairy counterparts. Specifically, our plant-based alternative to mozzarella had a climate impact of just 2.13 kg CO2-eq per kg, compared to 8.88 kg CO2-eq per kg for dairy mozzarella. And our plant-based alternative to cream cheese was 2.51 kg CO2-eq per kg, versus 10.75 kg CO2-eq per kg for dairy cream cheese. This highlights the massive potential for plant-based alternatives to dairy to reduce the environmental impact of the food system. We're always working to optimize our ingredients and processes even further. So if you're a food producer looking to launch a new plant-based alternative to cheese, get in touch — our patented solution could be the ticket!

From time to time, we draw on our experience from building F?RM to inspire new ideas and entrepreneurs. For example, yesterday, our CEO Andrea Donau held an online class for students at Silkeborg Gymnasium on entrepreneurship and product development. Andrea provided a practical look at building a company and developing innovative products. Thanks to Silkeborg Gymnasium for the invitation!