Itz Nutz secures US$535,000 to develop new products and expand distribution

TURKIYE – Itz Nutz, a manufacturer of cashew yoghurts and cheeses, has secured US$530,000 in a new funding round to develop new products and expand distribution.

Founded by paediatrician and nutritionist Dr Ayşenur Yıldırım and Aytaç Yıldırım, Itz Nutz has carved out a niche in the plant-based market with its range of cashew cheeses, butters, mezze, and fermented pastes.

The new funding will enable the company to expand its research and development activities, focusing on creating innovative products that cater to evolving consumer preferences, including a new line called Itz Nutz Kidz aimed at promoting healthy, plant-based nutrition for children.

“This investment will not only expand our production capacity, but also accelerate our efforts to develop new products, expand internationally, and popularise plant-based nutrition through B2B partnerships,” said co-founder Ayşenur Yıldırım.

In addition to product innovation, the capital injection will support Itz Nutz’s efforts to broaden its export channels and strengthen business-to-business partnerships with hotels, restaurants, and retail chains.

Already featured in leading Turkish retailers such as Migros, Macrocenter, Boldy, and Eataly, the brand also supplies white-label products to major wholesale distributors including Metro and Do&Co.

“The global food industry is rapidly transforming. Brands focused on health, sustainability, and ethical values will shape the future. Itz Nutz is one of the strongest representatives of this transformation emerging from Turkey,” noted Betil.

Anecdotal and statistical evidence suggest that the consumption of plant-based foods is increasing in Turkey, with health and product safety being the primary drivers.

When it comes to product labels, low-fat, animal welfare, and functional ingredients are key for vegan cheese.

The issue for brands like Itz Nutz is that they’re not allowed to use dairy-related terms on vegan alternatives, as outlined by the Turkish Food Codex Labeling and Consumer Information Guide, which was updated last year.

Dairy is deeply rooted in the country’s culture – yoghurt, for example, originated in Anatolia, the peninsula comprising most of Turkey’s territory.

Experts say the industry carries strong lobbying influence, arguing that these terms “could mislead consumers into expecting nutritional equivalence” from non-dairy products.

The restrictions on what can be written on packaging are among the strictest in the world – the new Food Codex states that plant-based milk can’t even use the phrase does not contain milk.

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