ESPMEXENGBRAIND
10 Apr 2026
ESPMEXENGBRAIND
10 Apr 2026
Bettani Farms targets the mozzarella market with allergen-free, plant-based casein and new funding.
Plant-Based Casein Startup Targets Pizza Market
Sandeep Patel: "For retail, we want to partner with existing CPG brands that have marketing muscle and brand trust." Image credit: Elaine Watson

Bettani Farms is betting on its new Caseed ingredient to crack the mozzarella segment with allergen-free, dairy-like performance.

Bettani Farms, formerly Climax Foods, has unveiled a new brand identity and strategy centered on commercializing plant-based mozzarella and other cheese alternatives. The company has repositioned itself from a deep-tech startup into a food business focused on scaling products for pizzerias, foodservice operators and packaged food manufacturers.

At the heart of the company’s new approach is Caseed, a proprietary protein ingredient designed to mimic dairy casein, the protein responsible for the melt, stretch and mouthfeel of traditional cheese. Unlike many plant-based cheeses, Caseed is free from dairy, soy and nuts, while delivering the texture and functionality required for mozzarella, feta, cream cheese, brie and blue cheese alternatives.

The company says its technology relies on proteins extracted from regenerative seed crops rather than precision fermentation. According to chief executive Sandeep Patel, Bettani isolates proteins from selected field crops and transforms them to behave like dairy casein without reproducing the exact dairy molecule. The strategy is intended to create a more natural, scalable and cost-competitive option for the growing alternative cheese market.

To support commercialization, Bettani has raised $6.5 million in Series A funding led by S2G Investments, with participation from investors including At One Ventures and Toba Capital. The company also strengthened its leadership team with executives experienced in scaling plant-based food brands and dairy alternatives.

Bettani plans to launch its mozzarella products first, targeting pizza applications where melt and stretch are essential. The company believes its seed-based protein platform can help expand the plant-based cheese category by solving one of its biggest technical challenges: creating dairy-free mozzarella that behaves like conventional cheese while remaining allergen-free and sustainable.

Source: AgFunderNewsRead the original article

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