Who Sliced the Vegan Cheese? Plonts Utilized Microbes for a Pungent Creation

In the world of plant-based alternative proteins, plant-based cheeses tend to struggle with achieving the right taste and functionality.

Plonts steps into this challenge with a promising solution. Co-founders Nathaniel Chu and Josh Moser highlight the crucial role of microbes in enhancing the taste, aroma, texture, stretchiness, and melting qualities of plant-based cheese, attributing the unique odor of cheese to these microorganisms.

Chu, serving as the CEO and a biologist with a rich background in studying the intricacies of natural systems, was motivated during his Ph.D. in biological engineering at MIT by an article discussing the carbon footprint of traditional meat and dairy production. Cheese, he discovered, was among the top three resource-intensive foods. This realization sparked his quest for alternatives, leading him to the epiphany that microbes are behind the distinct flavors found in cheeses such as cheddar and Parmesan.

In 2019, Chu initiated experiments by setting up a small cheese production corner in a pizza shop, which, after years of research, led to the creation of a nutritious, cost-effective, and sustainable plant-based cheese. This project eventually led to the founding of Plonts alongside Moser, initially known under the name Tezza Foods.

Why focus on microbes? The composition of bacteria and fungi in plant-based cheeses plays a crucial role in defining their sensory and nutritional characteristics, as supported by a study highlighted in a ScienceDirect paper. This involves the development of flavor and texture, enhancement of nutritional content, and provision of health benefits.

The Cheese Making Process at Plonts

Plonts utilizes soybeans for their protein efficiency to craft its cheese. The lack of inherent flavor in soybeans is counteracted by employing fermentation and aging processes, akin to those used in beer and dairy cheese making, to develop rich flavors, explained Moser.

Starting with plant-based “milk,” the process involves coagulation to separate curds and whey, forming a solid cheese that is then aged. The strategic use of microbial mixtures brings about the desired flavor profile.

Chu emphasizes the complexity of cheese, characterized by its myriad flavor molecules, made possible by the versatile roles of molds, bacteria, and yeast. The right microbial balance is key to the diverse flavors available today, and employing microbes also boosts the protein content of the cheese. Plonts’ cheese reportedly contains 3 grams of protein per one-ounce serving, contrasting sharply with the lower protein levels in other plant-based alternatives.

The Future of Plant-based Cheese

Plonts is among several ventures developing plant-based cheese, with competitors ranging from Climax Foods to startups working on novel proteins and multinational corporations entering the market with their versions. Despite the competitive landscape, plant-based cheese sales represent a small fraction of the total cheese market, with both dollar and volume sales experiencing a decline year over year.

For Chu and Moser, the industry’s challenges fuel their drive, seeing a vast potential for market expansion through food service. They believe plant-based cheese can match the success of plant-based milks by addressing taste, cost, and nutrition satisfactorily. Initially focusing on cheddar, Plonts aims to appeal to foodservice operators before venturing into retail markets.

Backed by a substantial $12 million seed investment round in 2022, with notable investors such as Lowercarbon Capital, Plonts is vigorously advancing its pilot plant operations to cater to the foodservice industry effectively.