Plantopia secures US$9M to scale plant-based dairy proteins

ISRAEL – Israeli food-tech company Plantopia has raised US$9 million in a funding round led by dairy producer Schreiber Foods and food investment firm Siddhi Capital, as it prepares to move from research and development into commercial production of plant-based dairy proteins.

Plantopia develops dairy proteins through molecular farming, a technology that uses plants to produce complex proteins traditionally derived from animals.

The company’s first product is casein, the primary protein responsible for cheese’s structure and functionality.

Plantopia stated its technology enables the production of casein that is identical in composition to cow’s milk casein and is the first platform to successfully produce all four major casein subtypes – αs1, αs2, β and κ.

The company aims to enable food manufacturers to produce plant-based dairy products, including mozzarella, with characteristics similar to conventional dairy products, while being lactose-free and produced without livestock.

The round included participation from Israeli investors. With the latest financing, Plantopia has raised more than US$16 million since it was founded.

Plantopia’s funding comes as demand for dairy proteins increases, driven partly by changes in consumer behavior and the growing use of GLP-1 weight-loss medications.

According to the company, approximately 12% of the USA population currently uses weight-management drugs. Since these treatments can lead to muscle loss, physicians and nutritionists have increasingly emphasized higher protein consumption.

Plantopia said dairy protein consumption in the USA has increased by 83% over the past two years, while prices have risen by 250%. Whey protein, widely used in food manufacturing, has also experienced significant price increases in recent years.

Dairy proteins are used in a wide range of products, including nutritional beverages, cereals and other food products. However, traditional dairy production relies on livestock and agricultural resources, creating supply and environmental challenges.

The company noted that around 70% of the global population experiences some degree of lactose intolerance, increasing demand for alternative sources of dairy proteins.

To receive our email newsletters with the latest news and insights from Africa, the Middle East and around the world, SUBSCRIBE HERE