FÆRM takes off set in dairy science to create cheese-like products from alternative proteins. FÆRM has developed a solution based on enzymes and bacteria to create plant based products that match dairy cheese in taste, texture and nutritional value.
Products that feel
and taste authentic
Through dairy cheese making steps such as acidification, coagulation, pressing and maturing with cultures, we are able to achieve products that feel and taste authentic.
Our patented process has allowed us to utilise different sources of protein, fat, and other ingredients. Our understanding of the protein matrix needed for the magic to happen allows us to create without limitations. Through the right maturation, we are able to achieve complex, authentic taste and flavour that aligns with what your consumers want.
Our technology is versatile and can be adapted to fit your needs, equipment, and market group. Here's some examples of what we can do
Nutty, white mold rind
Fry it up for burgers and salads
By combining your goals
and our expertise, we will
customise your product
The most critical step
in dairy cheese
FÆRM has decided to explore enzymatically creating a protein network in alternative dairy to recreate the most critical step in dairy cheese-making.
We want plant cheese to be as simple and clean as dairy cheese, where the different properties such as taste, color, functionality etc. come from high-quality ingredients that are not over-processed. This means that we have to use our simple ingredients to promote certain textures, flavors, properties, and functions through familiar treatments such as enzyme treatment, maturation (fermentation), and mechanical treatment (blending, pressing etc.)
FÆRM has developed a patented solution to apply dairy sciences to plant based matrices for products that are great in every sense of the word.
Our technology creates a dairy-like matrix in plants. The first of its kind. This makes it possible for us to use liquid, unsaturated fats for our products instead of the commonly used coconut oil, which is connected to off flavor and sustainability issues
We start with a milk of your chosen protein
The curd is fermented with carefully selected enzymes to strengthen the aromatic profile