Ferm Labs raises €3 million in a Seed round led by CDP Venture Capital
The Swiss-Italian foodtech makes clean-label flavour ingredients by using microbial fermentation to turn low-value food streams into high-impact taste compounds.
A faster route from whey to flavour
Ferm Labs modulates non-GMO microbes to produce kokumi flavour profiles in hours rather than the weeks associated with conventional fermentation. Its lead ingredient, Kokumesan, is made from liquid whey and is designed to deliver an aged-cheese profile for industrial food formulations.
Changing the economics of cheese ingredients
The company says Kokumesan can replace much of the fresh cheese in industrial preparations while maintaining flavour, lowering cost-in-use and helping avoid excess fat and sodium. The ingredient is one application of a broader bioprocessing platform built to create clean-label flavour and functional products from food byproducts.
Use of funds
Expand bioprocessing and production capacity in South Tyrol
Grow European B2B sales
Increase R&D for new ingredient categories