As foodtech investors increasingly bank on alt-cheese startups, early this month in Sweden, Stockeld Dreamery, which uses fermentation technology and legumes to create a vegan cheese that strongly resembles feta, raised €16.5m in Series A funding. Over a week later, Berlin-based Formo raised $50m for its lab-grown mozzarella.Stockeld’s Series A round, led by Eric Archambeau’s impact fund Astanor Ventures and Northzone, was also joined by a new group of investors such as the French asset manager Eurazeo, Swedish VCs Gullspang and Norrsken, and Trellis Road, a newly launched early-stage impact f...
©Stockeld Dreamery
