Dreamfarm, the startup of milk-free mozzarella

More than one Italian out of two buys them regularly. And 25% of those who have never tasted them say they will soon. Let’s talk about plant-based products, which have literally exploded in recent years – not only as an alternative to animal proteins – to diversify the diet. For example, a recent survey by AstraRicerche and the plant-based products group of the Unione Italiana Food found that 75.5% of consumers are very familiar with these products, that they find the labels clearer than animal-based ones and that they buy continue to grow: del 9.9% in 2021, up nearly 3% last year. It cannot be only vegans and vegetarians (8.2% of the population) who fuel its success. Yet there is still a lot to do in that area to achieve a real one sustainability of raw materials And working process. Now a novelty arrives on the market, or rather two. A mozzarella cheese it’s a spreadable cheese based on almond paste.

The 100% Italian startup (and benefit company) launched them dream farmbased in Parma, founded by Matthias Sandei And Madeleine Zanoni with the fundamental contribution – as managing director – of John Menozzi, an old acquaintance of innovation in the world of food with his healthy meal delivery startup, Nutribees, which he exited last year. After almost two years of research and development, Dreamfarm’s proposals are added to the world of alternatives to dairy products. The group explains that it wants to “revolutionize the segment of alternatives plant-based to cheese with iconic, good and healthy products: few natural ingredients, excellent nutritional characteristics and sustainable packaging”.

The basic idea, beyond the enthusiasm, is precisely to dive into the rapidly growing segment of vegetable alternatives to dairy products, focusing on the Italian and European markets. At the moment the offer is in fact still reduced and is limited to products that in most cases are poorly balanced nutritionally and not exactly sensational from the point of view of taste, an essential aspect to guarantee a future for these proposals. Especially when the cornerstones of our local tradition are “challenged”.

The pioneers, both based on almond paste, will be two alternatives plant-based spreadable and mozzarella: the latter in particular represents the flagship of the startup which uses an innovative and proprietary manufacturing process (patent pending) to create, for the first time, this type in government liquid. That is, with a whey used for conservation which serves to preserve it, keeping it safe and healthy for consumption. “After two years of testing we are very satisfied with the first two products that we bring to the market, it was not easy to create healthy plant-based alternatives to two iconic Italian products while maintaining a similar texture – explains Sandei, who has supervised the development since the very first days – unlike other proposals on the market, often based on coconut oil And modified starcheswe decided to start from the almond, which is naturally available in the Mediterranean area”.

A choice that not only reconciles an excellent taste with low saturated fats “but allows us to pursue the path of sustainability in the best possible way, which has been central to us from the beginning by choosing to set up as a benefit company and investing a lot of effort also on the packaging it is recyclable or biodegradable” adds Zanoni, who follows the commercial part of the company. “The response received from our products during the first public outing at Cibus gave us confirmation that we are working in the right direction and even more energy to become one of the most innovative companies in this frontier sector – concludes Menozzi – at the moment we have launched several discussions with buyers from large-scale retail trade, Horeca and big ‘traditional’ brands who are hungry to get to know and expand their offer of plant-based products for which consumer demand continues to grow”.