Formo

⚠️ Foody trio alert! ⚠️ Look at these happy faces! Raffael Wohlgensinger Ⓥ and Roman Plewka filled up with foodie love by our bestest: Ricky Saward. 💙 Our partnership with him goes way back, and it’s been a journey filled with amazing food and even better ideas. Watch the full story here: https://lnkd.in/dVngVDyp

Focus on building the new, said Socrates. We agree! From the Stone Age to the Cheese Age, humanity has always evolved. If we can go from horse-drawn carriages to electric cars, we can definitely revolutionize cheese. And remember, back then people thought a carriage without a horse is impossible... it's obviously not, just as without the cow is just as possible! 🧀✨ Ready to taste the future?

Celebrating Diversity Through Food 🌱 At Formo, we celebrate our diverse team not just through our work, but also through the joy of sharing meals. Recently, three of our amazing colleagues from Ghana and Nigeria treated us to an unforgettable African culinary experience. Starting early in the morning, they prepared a delicious feast of Jollof rice, plantain, green pepper sauce, and Shito served with Waakye, bringing a burst of flavor to our day. It was a delicious way to experience a slice of their culture, and needless to say, everyone loved it! 🥘🌍 A huge thank you to our fantastic colleagues Ayomide Afolabi, Emmanuel Kojo Okai Afoakwah and Williams Otobo for sharing a piece of their heritage with us and making this lunch so special. Here's to more cultural exchanges and delicious experiences! 👩🍳👨🍳

Say hello to our new team member, who joined us at Formo this month — Here’s to reshaping the future of dairy together! 💙🧀 A very warm & cheesy welcome to Emily Kruse. 👋 Very happy to have you in the team! 🤝 🆕 WE ARE HIRING 🆕 Want to work with us? Check out our Career Page 👀 https://formo.bio/work/

👋 Discover what we're up to at Formo Frankfurt! 🧀 In Frankfurt, we’re all about producing milk proteins – specifically casein – through precision fermentation. 🧪🔬While our current cheese still relies on the tried-and-true microfermentation process, we're thrilled to expand our horizons with precision fermentation. Our process involves several teams working seamlessly together. The strain development team creates microorganisms that produce casein. Our bioprocess team then scales these up in bioreactors. The casein is purified and shipped to Berlin, with our analytics team ensuring top quality and purity before it goes. Here’s a peek at our new bioprocess team member A. Sascha Hasheminasab getting familiar with our equipment. 🚀💡 Keep an eye out for more updates as we continue our journey to revolutionize cheese!

🌍 Denmark's Bold Move: First-Ever Carbon Tax on Agriculture 🌾  Denmark is making history by introducing the world’s first carbon tax on agriculture, taking a significant step forward in the fight against climate change. Starting in 2030, Danish farmers will pay $96 per cow annually, with this figure increasing to $241 by 2035. This initiative aims to reduce agricultural emissions, which are the country's largest source of climate impact. This groundbreaking policy is accompanied by a $3.7 billion investment in reforestation and wetlands, signaling Denmark's commitment to a green transformation. The tax aims to drive the agricultural sector towards innovative, low-emission practices, setting a powerful example for the world. 🌱 At Formo, we are thrilled to see such great leadership in sustainable agriculture. We are committed to pioneering sustainable food systems and are inspired by Denmark's innovative steps. We hope this move will encourage more countries to adopt sustainable practices and make a positive impact on our planet. https://lnkd.in/ed_Pqrjn

🧀 HIRING UPDATE 🧀  - (Food) Product Manager (f/m/x) We are looking for an innovative, cheese-loving Product Manager (f/m/x) with FMCG experience to help revolutionise the food industry. 🤝 Join our team to drive market analysis, spark innovation, manage our product portfolio, and oversee production and market introduction for our delicious & cheesy products. 🔥 Passionate about the future of food? Keep reading! Ready to shake things up? APPLY HERE NOW 🚨 https://lnkd.in/dQ4iam6c

🎥 Guess what? We're excited to give you a sneak peek behind the scenes of our delicious, animal-free cheeses! Our innovative creations pack all the cheesy goodness you love, minus the animal products. 😋 Huge shoutout to STUDIO ANTONIOS MITSOPOULOS for their amazing work on the shoot! Stay tuned for more cheesy updates coming your way soon! ✨For more info, check out: https://formo.bio/ #CheeseRevolution #AnimalFree #PlantBasedDeliciousness #BehindTheScenes #StudioAntoniosMitsopoulos #StayTuned

Say hello to our new teammates, who joined us at Formo this month — Here’s to reshaping the future of dairy together! 💙🧀 A very warm & cheesy welcome to Fiona O'Callaghan, Ayomide Afolabi, A. Sascha Hasheminasab & Alina Zabolotskaia 👋 Happy to have you in the team! 🤝 🆕 WE ARE HIRING 🆕 Want to work with us? Check out our Career Page 👀 https://formo.bio/work/

🎉 Celebrating Thui Vi’s Academic Achievement! 🎉 Meet Thuy Vi Co: our brilliant Associate Food Scientist at Formo. 👩🔬 We are thrilled to share that her groundbreaking research on koji-protein has been awarded with the Hans Joachim Boekstegers Förderpreis from MULTIVAC Gruppe! 🏆✨ Thuy Vi studied Food Technology and Biotechnology at the TU München, where she completed her Master's degree. She joined Formo for a six-month internship, and her passion for food science led her to extend her research with us, working diligently for another six months. Her role as an Associate Food Scientist has been a win-win situation, advancing her research and contributing significantly to Formo's innovative projects. 🧪 About Thuy Vi's Master Thesis: Her research focused on the gelling behavior of our koji-Protein. With input from the Formo team, Thuy Vi tackled this complex and time-intensive project, achieving groundbreaking results that have propelled our understanding and application of koji-Protein to new heights. Her work enables us to make targeted structural modifications to proteins, improving their adaptability and functionality in our products. 🏆 Why is this important? Thuy Vi's research marks a significant advancement in the field of koji-Protein, offering  first insights into an understanding and modification of the gelation properties. By refining protein structures, we can better integrate essential components like fats and fibers, enhancing the overall quality and nutritional value of our products. From this work it becomes clear that koji protein is a promising food ingredient. However, there is still limited knowledge about the substance. In her current role as an Associate Food Scientist she is continuing her work in this field uncovering the characteristics of this protein to ultimately enable the development of innovative and nutritious food products. Join us in congratulating Thuy Vi on this well-deserved honor !