French Precision Fermentation Startup Nutropy Raises €7M to Develop Animal-Free Casein for Dairy Products
- Marc Violo
- 3 hours ago
- 3 min read
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Nutropy secured €7M ($8.1M) in oversubscribed funding led by Big Pi Ventures and Zero Carbon Capital to scale production of precision-fermented casein proteins
The company programmes microorganisms to produce casein identical to cow's milk proteins, targeting commercial launch of "cheeseable milk" powder in 2027
Global milk shortages projected to reach 30 million tonnes by 2030Â as farmer numbers decline, creating market opportunity for alternative protein technologies
The convergence of declining agricultural labour and rising dairy demand has created space for biotechnology solutions to address protein supply challenges. French startup Nutropy has secured €7M in funding to scale production of casein proteins produced through precision fermentation, targeting a 2027 market entry.
Microbial Production of Dairy Proteins
Founded in 2021 by CEO Nathalie Rolland and CSO Maya Bendifallah, Nutropy programmes microorganisms to synthesise casein, the primary protein group in dairy milk responsible for cheese's characteristic meltability and stretchiness. The process involves feeding microorganisms sugars and nutrients in bioreactors, where they secrete casein proteins into the fermentation broth for subsequent harvesting.
The company has not disclosed the specific microbial strain employed, though Bendifallah notes the firm currently uses first-generation feedstocks and is working towards more sustainable alternatives. This approach differs from plant-based dairy alternatives, which have struggled with consumer acceptance, particularly in cheese applications.
Cow's milk contains four casein protein types that self-organise into micelles—spherical structures providing functional and nutritional properties to dairy products. Whilst some precision fermentation companies pursue all four casein variants, Nutropy focuses on scaled production of select types. According to Bendifallah, the company has demonstrated that not all four caseins are necessary to produce functional casein aggregates serving the purpose of micelles, though these may not be identical to bovine micelles in composition and ratios.
From Bioreactor to Commercial Product
Following harvest, the casein proteins undergo functionalisation, a process the company describes as essential for achieving desired texture, creaminess, and flavour profiles in final products. These proteins are then combined with plant-based ingredients to create what Nutropy terms cheeseable milk powder. The functionalisation methods remain proprietary, though Bendifallah indicates they work to ensure caseins create optimal protein networks for targeted functionality through micelle formation and other techniques.
The powder offers a plug-and-play solution for manufacturers. When mixed with water, it behaves like conventional milk whilst eliminating whey sidestreams—a waste management challenge for the dairy industry. Manufacturers can use existing equipment to curdle the reconstituted milk and produce cheese.
Rolland identifies cheese as the initial focus, acknowledging the significant gap in this category, whilst noting interest from partners in yoghurt, milk, and ice cream applications. The company conducts research and development at Genopole, France's largest biocluster, with plans to scale production through external partners in 2026 at demonstration scale.
Market Entry and Economic Viability
Nutropy aims for price parity at launch for certain product categories, where raw material costs to produce one kilogram of cheese match conventional cow's milk procurement costs. Later process improvements should enable price parity across products requiring higher casein concentrations.
The €7M raise, which brings total funding past $10M, arrived during particularly challenging conditions for food technology investment. The oversubscribed round attracted participation from Big Pi Ventures, Zero Carbon Capital, existing backer Big Idea Ventures, and new investors including Beta Lab, Wyngate, cheese producer Paul Dischamp, Desai Ventures, PVS Investments, and Axel Johnson's Novax. Public support came from European and French programmes, notably Bpifrance, the state-owned investment bank.
Rolland attributes fundraising success to investor confidence in the business-to-business plug-and-play ingredient model and functionalisation approach. The company has maintained dialogue with food and dairy manufacturers since before its founding, with partners expressing interest in receiving larger samples of the precision-fermented powder.
Target markets span North America, Europe, select Asian countries, and the Middle East. Nutropy anticipates securing initial regulatory approval in 2027, positioning itself to address projected dairy supply constraints whilst offering manufacturers efficient alternatives to conventional milk processing.