Plonts develops plant-based cheeses by using selected microbes to reproduce the flavors, aromas and textures of traditional cheese. The company makes cheese from soy-based “milk,” then coagulates, solidifies, ferments and ages it with microbial cultures to create cheddar-like flavors and melt/stretch. Founders Nathaniel Chu and Josh Moser emphasize microbes as the source of flavor and say the product is more protein-rich (about three grams protein per one-ounce serving) than many plant alternatives. Plonts is initially focused on cheddar in loaf and slice formats and is entering the market through foodservice. The company sells loaf products directly to restaurant and deli customers in the Bay Area and New York and plans eventual retail distribution. After raising a $12 million seed round in 2022, Plonts has been building a pilot plant and preparing its product for broader foodservice rollout.

Total raised

$12M

Funding rounds

1

Latest round

Seed

Latest activity

Aug 2024