So, you offer a very similar alternative to dairy cream. Is there anything else you can potentially produce with the fat molecules?
Definitely. As we have the capacity to dilute and concentrate the fat content, we can play around with it for example to have it more diluted towards 5% fat or concentrate it towards a higher fat content. We are looking at different categories and want to at least start working on different formulations very soon. In general, we are competing for a stake of the dairy cream market, but we could also lean more towards milk powders or butter.
Interesting! That means you potentially address a big market. What specific industries are you targeting?
There are a lot of industries in need for a product like ours. The plant-based dairy industry is looking for a fat alternative for cheese, yogurts, and cream cheese. Additionally, other industries like confectionary or bakery are interested. Basically, there is a big need across the whole spectrum of where dairy products are used.
If you think about the supply chain, whereabouts would you be located?
In the long term, we see ourselves being a player that produces ingredients and thus has the R&D and some basic knowledge on formulation. With our products we firstly target ingredient suppliers that can distribute our ingredient in the most efficient matter to their clients from the food industry and secondly, we plan to directly address food manufacturers that use our ingredients in their final products.