Plonts Plant-Based Cheese Launches with $12M Seed Round
Summary
Plonts has debuted its first product, an aged plant-based cheddar, at select restaurants in New York City and the San Francisco Bay Area. The launch comes after raising a $12 million seed round and opening a pilot plant in Oakland, California.Plonts is making a new category of plant-based foods using an ancient biotechnology: fermentation. A specially developed blend of cultures and enzymes create tangy, cheesy flavors as the cheese ages. After completing his PhD at MIT studying the human gut microbiome, Chu wanted to apply his love for microbes to creating fermented foods from sustainable, nutritious, and affordable plants. Moser has spent his career as an operator and investor in early-stage climate and sustainability startups.Now out of stealth, Plonts has opened a pilot plant and announced a previously undisclosed $12M seed round.