Dreamfarm aims to create an innovation hub for plant-based cheese alternatives in heart of Italy's 'Food Valley'

After two years of research and development, and with a patented process, Dreamfarm has achieved a groundbreaking milestone: the world's first and only plant-based alternative to mozzarella with government-certified liquid status and a Nutriscore A rating. In the first few months of its introduction to the market, it has not only won over consumers' taste buds but also captured the attention of the retail and food-service sectors, as well as the media. Today, Dreamfarm, the startup specializing in plant-based cheese alternatives, has announced a total investment of €5 million.

This investment has already been used to establish an innovative production facility in Sala Baganza, equipped with specific machinery to optimize a unique and patented production process. Starting in May, Dreamfarm launched its first two products: a plant-based alternative to mozzarella with government-certified liquid status and a spreadable variety. Both are created through the fermentation of almonds using proprietary selected cultures.

The vision of Dreamfarm's founders, Maddalena Zanoni and Mattia Sandei, who were recently joined by Giovanni Menozzi as CEO, is to create a range of plant-based cheese alternatives that are not only delicious but also nutritionally superior to existing products worldwide. The investments will primarily be utilized to expand distribution channels in Italy and abroad and further research and development to enhance the product portfolio while maintaining the company's core philosophy.

Two accomplished entrepreneurs with a track record of success in the food industry believed in the project initiated in 2021. Giampaolo Cagnin, a serial entrepreneur who founded Italiana Ingredienti, Campus, and Hi-Food, and Francesco Mutti, the owner and CEO of the Mutti Group, will bring decades of experience in both B2B and B2C food sectors to the startup.

"Dreamfarm's alternative to mozzarella is an innovative product with less than 1% saturated fat, making it appealing to consumers increasingly conscious of sustainability and nutritional profiles, but unwilling to compromise on the goodness of a typically Italian product," said Giovanni Menozzi, a Parmesan native. "It's a dream come true to create a venture like Dreamfarm right here and have entrepreneurs of this caliber as part of our team. The sector is experiencing significant growth, and we are confident that we can make a global impact with the type of products we have and will continue to develop."

"We invested in the project because we believe there is a real opportunity to revolutionize the sector, thanks to significant technological innovations and an engaging and highly recognizable branding on the shelf," added Cagnin.