Image Courtesy of Brix_Maas_.
SLEEK Magazine’s Creative Impact List recognises groundbreaking talents from a range of disciplines, including fashion, art, health, architecture, design, technology, social responsibility, green energy, food, and more. It illustrates a gathering of ambitious, forward-looking minds, whose originality has led to meaningful change and offers inspiration to others.
Each person on this list embodies the power of human potential and serves as a testament to the incredible things that can be accomplished through passion, resilience, and unwavering commitment. So, prepare to be inspired, captivated, and motivated as we unveil the ranking of these inspiring individuals. Their stories serve as a reminder that when passion and purpose align, the impact created can transcend generations and inspire a brighter future for all.
In the next issue of SLEEK, we will introduce in SLEEK`s rubric 10 x 10 food ten visionary founders and leading minds behind ten extraordinary companies and projects shaping the future of sustenance. Join us in celebrating these trailblazers dedicated to transforming the way we produce, consume, and think about food.
In this edition, we meet Raffael Wohlgensinger – the innovative mind reshaping the future of dairy as we know it.
Image Courtesy of Luke Johnson.
Hailing from Switzerland, Wohlgensinger’s journey into the world of cheese wasn’t merely about savouring classic flavours. It was about reimagining and reshaping the way we produce and consume dairy products.
Delving deep into the heart of traditional cheese craftsmanship, Wohlgensinger’s quest was unique: to bridge the gap between tradition and innovation, shaping a future where dairy production doesn’t rely on animal agriculture. In 2018, armed with a degree in business administration from the University of St. Gallen, he founded Legendairy Foods, later renamed Formo, embarking on a remarkable mission to create genuine dairy products without relying on traditional livestock methods.
His brainchild, Formo, introduced an audacious idea: producing dairy, specifically cheese, not from the pastures but from the laboratories. How is this possible? Through biotechnology, Wohlgensinger explores the realm of precision fermentation, a process leveraging microorganisms to generate real milk proteins without involving actual milk production.
Image Courtesy of Formo.
The goal was clear: to offer consumers a dairy experience that transcends the limitations of purely plant-based alternatives. With a vision rooted in sustainability and health, Formo became a pioneer in the European market, focusing on reducing the environmental impact of traditional dairy farming.Wohlgensinger’s vision isn’t just about cheese; it’s a radical step towards a more sustainable, animal-friendly, and environmentally conscious dairy industry. Formo’s journey embodies the fusion of tradition and cutting-edge science, ushering in “the Future of Dairy” one carefully crafted wheel of cheese at a time.
We speak to Raffael about how it all started and the importance of thinking differently.
S: Can you share your personal journey that led to the founding of Formo and the mission behind the company?
RW: Absolutely! With a background that’s half Brazilian, half Swiss, and a past where animal products were a cornerstone of my identity and diet, I’ve always had a passionate love affair with cheese. About eight years ago, I switched to a plant-based diet for environmental and ethical reasons. While my academic focus was strategy and management, I always held a fascination for biology as nature’s efficient problem-solving technology. I packed my bags and headed to Berlin, ready to dive into startups and venturecapital, as I saw these as the turbochargers of change in our capitalist society. Finally, Formo emerged from my passion for sustainable food, love for cheese, and the desire to work with exceptional minds aiming to unf*ck/transform our food system for good.
Image Courtesy of Luke Johnson.
S: How do you define the ambitious and forward-looking mindset that drives both you and your team at Formo?
RW: Defining our ambitious and forward-looking mindset is quite simple: we’re bold innovators who weave love and respect into everything we do. Our drive comes from values anchored in boldness, innovation, love, and respect. But it’s more than that –we see ourselves as agents of change, actively co-creating a future for the entire food ecosystem. Food isn’t just sustenance; it’s woven into human experience –culture, memories, friendships, growth. And here’s the twist: we’re crafting a new social narrative. We’re proving that you don’t need animals to whip up lip-smacking, amazing products. It’s about respecting heritage while reinventing the possibilities.
S: In what ways has Formo’s unique approach inspired others in your industry to think differently and consider new possibilities?
RW: Formo’s distinctive approach has ignited fresh perspectives across our industry, fostering a climate of innovation and newfound potential. The impact of our journey is very evident –starting with just two active companies in precision fermentation worldwide at Formo’s inception, we now find ourselves within a vibrant community of over 30 ventures. Prominent corporations have forged alliances with emerging players, birthing powerful joint ventures to revolutionise animal-free food through fermentation. But it doesn’t stop there –beyond inspiring fellow pioneers in the dairy and animal-free dairy domain, our reach extends to various sectors, resonating with stakeholders in politics, NGOs, NPOs, and associations.
Image Courtesy of Formo.
S: Can you share an example of a project or initiative that exemplifies Formo’s commitment to creating a better future?
RW: Unlike many traditional players, we don’t rely on one-off projects to showcase our environmental, social, and governance (ESG) impact. Instead, sustainable products are ingrained in our business core. We’re talking about tangibly reducing the numbers of cows, conserving water, and cutting emissions –all meticulously measured through life cycle assessment (LCA) studies. Another highlight is our initiation of Food Fermentation Europe –an association striving to place food and fermentation on the collective European agenda.
Our goal is to provide consumers with improved food choices that align with their values for the future. Additionally, we actively collaborate with the existing industry, ensuring that both farmers and conventional producers play a role in finding solutions. Lastly,we strongly believe in co-ownership and enable every Formigo and Formiga at Formo to partake in the triumphs of our company. Regardless of their position, salary level, or tenure, each one owns stock options in Formo.
S: Looking ahead, what exciting developments or projects can we expect from Formo that continue to showcase your company’s forward-looking and inspiring approach?
RW: We’re gearing up to bring Europe its first-ever fermentation-based cheese products. Get ready for a fresh take on “dairy” goods that defy convention, offering new flavors and textures. Additionally, we’re forging impactful collaborations within the industry, teaming up with notable figures to drive meaningful partnerships. With each step forward, Formo aims to showcase how tradition, sustainability and culinary innovation can coexist harmoniously, redefining the future of food.