Formo is a startup focusing on creating animal-free cheese through precision fermentation. The process utilizes koji, a fungus traditionally found in fermented foods like soy sauce and miso. Precision fermentation, the cornerstone of Formo’s approach, requires significantly less energy and fewer resources than conventional dairy farming.
Umaro Foods has developed a seaweed-based bacon as an alternative to traditional pork bacon. Their bacon is crafted with red seaweed protein, sunflower and coconut oils, chickpea and seaweed protein, cane sugar, sea salt, plant-derived flavors, and natural colors like paprika and red radish juice. The result is a product comparable to pork-based bacon in terms of texture and taste. Pant-based bacon can be significantly more environmentally friendly than conventional bacon, as producing plant-based meat substitutes emits 30-90% less greenhouse gases.