Vegan cheese typically falls short in terms of taste and texture, but Dreamfarm, a startup located in the Food Valley of Italy, is determined to change that perception. They have developed a plant-based mozzarella using fermented almonds as the base ingredient, along with a minimal number of other components, claiming it closely mimics traditional mozzarella.
Similar to high-quality dairy mozzarella, Dreamfarm’s plant-based cheese is sold in a ball submerged in liquid, distinguishing it from vegan cheese alternatives that come in cubed or shredded form. The startup also holds a patent for the process they use to create this “mozzarella in liquid” using a blend of vegan ingredients. Their product boasts an ‘A’ Nutri-Score and contains lower levels of fat, saturated fat, and salt compared to dairy-based mozzarella, albeit with slightly less protein.
CEO Giovanni Menozzi explained that their goal was to create a leading product in the plant-based cheese category, and they were unwilling to compromise on ingredients or Nutri-Score for health-conscious consumers. As the demand for dairy alternatives continues to grow due to environmental and health concerns, Dreamfarm is positioning itself to capture a larger market share by emphasizing product quality.
The founders of Dreamfarm, Maddalena Zanoni and Mattia Sandei, observed an opportunity to expand the vegan cheese market by focusing on improving the quality of products. They recognized that the existing plant-based cheese offerings were of subpar quality, often containing a multitude of unhealthy ingredients.
Dreamfarm’s vegan mozzarella has a relatively short list of ingredients, including almond base, vegetable fiber, salt, agar-agar, natural aroma, and ferments, which sets it apart from other vegan cheeses with longer ingredient lists. Their product is known for being low in saturated fats, unlike many other plant-based cheeses that use coconut oil and similar ingredients that are less healthy.
Regarding pricing, Dreamfarm’s plant-based mozzarella is priced similarly to high-quality buffalo mozzarella in Italy, where it was introduced in May. The 125g ball costs €3.60, while their plant-based cheese spread is even more affordable at €2.99.
Although they haven’t disclosed specific sales data, Menozzi mentioned that their vegan mozzarella has been well-received by customers and has outsold rival vegan mozzarella products in some supermarkets. The product garnered attention from online influencers and found its way onto the menus of certain pizza restaurant chains.
Dreamfarm recently closed a €5 million pre-seed funding round, with investments from local business angels with ties to the food industry. This funding will be used for market expansion within Europe, with some products already available in Spain and a distribution deal in place for Belgium.
The startup’s first two years were dedicated to research and development, and they plan to allocate some of the new funding to further R&D. Dreamfarm aims to create vegan versions of other classic Italian cheeses, such as Stracciatella and burrata, with the possibility of exploring plant-based yogurts in the future. However, their current focus remains on softer, mozzarella-style cheeses.
In terms of product development, Dreamfarm continues to fine-tune its flagship vegan mozzarella, seeking to extend its shelf life without compromising its Nutri-Score. They are also exploring the possibility of creating a version that freezes well. Additionally, the melting performance of their faux mozzarella is under consideration for use in traditional Margherita pizza recipes.
