Nutropy secures €7 million to bring animal-free dairy proteins to industrial scale

Nutropy, the French foodtech company pioneering animal-free dairy proteins through precision fermentation, has raised €7 million (US$7.5 million) to accelerate its path toward industrial-scale production and global commercialization.

The funding round was led by Big Pi Ventures in Greece and the UK’s Zero Carbon Capital, both renowned investors in deep-tech and climate innovation. The oversubscribed round also drew participation from existing backer Big Idea Ventures and a diverse roster of new investors, including Saudi deeptech fund Beta Lab, US-based Wyngate Inc., Indian and Dutch firms Desai Ventures and PVS Investments, and Swedish group Axel Johnson’s investment arm Novax. Public financial support also came through European and French programs, notably Bpifrance, the French public investment bank.

Based in Genopole, France’s leading biocluster for biotech innovation, Nutropy develops animal-free caseins – the key milk proteins that give cheese its melting and stretching properties – via precision fermentation. These identical, cow-free proteins are used to create 'cheeseable milk', a plug-and-play powdered solution that can be transformed into cheese and other dairy products without compromising on taste, texture, or nutrition.

“Until now, animal-free dairy alternatives meant a sacrifice on taste, texture, and nutrients,” the company said. “Our technology enables the next generation of sustainable, high-performance dairy ingredients that meet the expectations of both consumers and the food industry.”

Nutropy’s co-founders, CEO Nathalie Rolland and Chief Science Officer Maya Bendifallah, PhD, are a French-American team recognized as laureates of France 2030 and winners of the i-Lab Grand Prix 2023, a leading scientific innovation award. Both have been driven by a shared commitment to sustainability, food security, and animal welfare since founding the company.

“Our ambition is clear: to offer plug-and-play solutions to support the food industry’s transition to a more sustainable system, while meeting consumers’ taste and nutritional requirements,” said Rolland.

Nutropy’s approach relies on precision fermentation to produce caseins similar to how yeast ferments sugars in beer production. These caseins are chemically identical to those produced by cows, giving cheese its characteristic stretch and mouthfeel. But unlike traditional dairy production, Nutropy’s process avoids the resource intensity and environmental impact of animal agriculture.

The company has also developed proprietary methods to functionalize its ingredients for optimal performance in food applications, ensuring the proteins behave just like their conventional counterparts in industrial processes. The resulting powdered casein formulations are designed for easy integration into existing dairy manufacturing systems, offering manufacturers a straightforward way to cut their carbon footprint while maintaining familiar sensory qualities.

This next phase of funding will allow Nutropy to scale up its casein production, refine its powdered dairy solutions, and expand into new product categories. The company plans to target B2B customers across North America, Asia, and Europe as it moves toward industrialization.

Investors described the company as a clear leader in the fast-growing field of precision fermentation for dairy.

“Cheese has a carbon footprint second only to beef and lamb,” said Sarah Jones, PhD, Principal at Zero Carbon Capital. “And for too long, animal-free cheese has meant compromising on taste. Nutropy ends that. The company produces caseins by fermentation and functionalizes them to produce animal-free cheeses as good as the originals. We are excited to back the team that will bring you your favorite cheese without the carbon emissions.”

Guy Krief, Partner at Big Pi Ventures, said Nutropy’s scientific rigor and technical execution stood out in a crowded field. “Nutropy is unlocking the next generation of sustainable dairy by combining cutting-edge precision fermentation with deep food science expertise,” he said. “Their technology addresses both climate imperatives and consumer demand for authentic, animal-free cheese. We’re proud to support Nathalie, Maya, and the Nutropy team as they scale a transformative solution for the global dairy industry.”

Nutropy’s work sits within a broader industry trend. Milk proteins made through precision fermentation are expected to play a central role in transforming the US$970 billion global dairy market. Analysts predict a supply shortfall of up to US$75 billion in dairy products by 2030, driven by growing demand and a declining number of dairy farmers worldwide.

Against this backdrop, companies like Nutropy are positioning fermentation-based dairy proteins as a sustainable and reliable supply-chain alternative. By producing caseins without cows, Nutropy’s ingredients cut greenhouse gas emissions, conserve water and land, and eliminate the risk of zoonotic disease transmission or antibiotic resistance associated with ruminant farming.

For manufacturers, Nutropy’s model offers flexibility. Its animal-free caseins are designed to complement, rather than replace, traditional milk, allowing producers to gradually reduce their environmental impact without disrupting existing product lines.

As the precision fermentation sector matures, Nutropy’s focus on ingredient functionality, scalability, and consumer taste experience positions it as a frontrunner in Europe’s growing alt-dairy ecosystem. With this latest €7 million raise, the company now has the resources to bridge the gap between pilot success and industrial reality – bringing the promise of authentic, sustainable cheese one step closer to market shelves.