MOLT
To molt – a snake shedding their outworn skin, a bird dropping their useless feathers.
MOLT grows from the need of letting go and replacing the old. The biggest obstacle on the way to vegan adaptation, conversion into plant based diets in the western world is not the availability of plant based proteins but the lack of delicacy products, the tastes we’ve grown up with – on top of that list the taste of molded cheese.
MOLT
To molt – a snake shedding their outworn skin, a bird dropping their useless feathers.
MOLT grows from the need of letting go and replacing the old. The biggest obstacle on the way to vegan adaptation, conversion into plant based diets in the western world is not the availability of plant based proteins but the lack of delicacy products, the tastes we’ve grown up with – on top of that list the taste of molded cheese.
Technology
Through it’s proof of method solution, MOLT is optimizing the process of utilizing the sustainable ingredients and food chain side streams in order to bring vegan molded cheese taste available for both global food industry and eco-aware consumers.
After the successful product development trials at Viikki Food Design Factory’s demolab, MOLT brings its seed & vegetable based camembert style consumer product to the Finnish market in the end of 2022 - early 2023. According to the product development plan, 2024 starts the commercial production of MOLT in powder form for global food industry purposes in order to possibilize products such as white and blue cheese tasting oat creams, mayos, sauces, dips, ready made foods etc.
Technology
Through it’s proof of method solution, MOLT is optimizing the process of utilizing the sustainable ingredients and food chain side streams in order to bring vegan molded cheese taste available for both global food industry and eco-aware consumers.
After the successful product development trials at Viikki Food Design Factory’s demolab, MOLT brings it’s seed & vegetable based camembert style consumer product to the Finnish market in the end of 2022 - early 2023. According to the product development plan, 2024 starts the commercial production of MOLT in powder form for global food industry purposes in order to possibilize products such as white and blue cheese tasting oat creams, mayos, sauces, dips, ready made foods etc.
Taste to crave – perfected through optimized fermentation process and penicillium camemberti growth combined with carefully selected sustainable ingredients.
TEAM
Molt team is loaded with resources to define the new standard for plant based mold.
Ossi Paloneva
Ossi is a self-taught top chef, pioneer in all-ecological cooking. Advanced in using food as an art platform – concentrating on the relation between taste and emotions. Ossi is an influential actor, thinker and speaker in the field of sustainable food systems.
ossi@molt.fi
Fernando Guerrero
Fernando, PhD is researcher in Molecular Biology and Biotechnology, possessing expertise in biofuels, protein engineering, biophysics, analytical chemistry techniques and protein expression and purification.
fernando@molt.fi
Esko Koivula
Esko is an expert in novelty foods, exports and food ecosystems. Esko’s knowhow in food industry covers packaging, cost-efficiency, logistics, production and running day-to-day business operations.
esko@molt.fi
Contact
Want to be among the first venues serving Molt?
Contact us through hello@molt.fi
for sample products & detailed info!
