Reinventing Premium Cheese with Innovative Fermentation, Ancestral Savoir-Faire & a French Touch
What We Do
Have Your Cheese &
Eat It Too
The next generation of cheese is coming. Nutropy produces real milk ingredients, identical to those produced by cows, to develop premium cheese alternatives that taste just as good as cow’s cheese but are more sustainable, healthier and better for the animals. No animals involved, full cheese experience.
Dairy farming provides delicious products but at a high cost for our planet, our health and cows. Our process has the potential to use significantly fewer natural resources, emit less greenhouse gases, and pollute fewer waterways. Plus, our products are always free of lactose & cholesterol!
A Brighter Future
We need an update on dairy production. Dairy farming provides delicious products but at a high cost for our planet, our health and cows. We need solutions to deliver dairy without the downsides of animal agriculture. Our process has the potential to use significantly fewer natural resources, emit less greenhouse gasses, and pollute fewer waterways.
We program yeast to produce bioidentical milk ingredients, acting as efficient, environmentally friendly and dependable micro-factories.
Fermentation & Harvesting
Our yeast are fed sugars, minerals and vitamins in bioreactors to produce milk ingredients that we then harvest.
We combine animal-free dairy proteins, fats (no cholesterol) and sugars (no lactose) to make animal-free milk, before applying traditional cheesemaking savoir-faire.
Enjoy Gourmet Cheese
Finally, we enjoy many types of gourmet next-generation cheeses that are better for the planet, our health and the animals.
Nutropy was born from our desire to create a sustainable way to eat dairy products.
[Nu] new, nutritious, nurturing
[tropy] change, response, movement
Our personal convictions regarding animal and planetary welfare and professional backgrounds make us passionate about Nutropy’s mission. As cheese lovers and French citizens, we want to eat delicious, gourmet cheese with a lighter conscience.
Nathalie is an alternative protein pioneer, working on consumer acceptance of next-generation products. She has a background in finance, business development & food science. Fun fact: she is the daughter and granddaughter of animal breeders.
Maya Bendifallah, PhD
Biochemist by training, Maya worked in biotechnology in the United States and in France and earned her PhD on protein complexes before working in consulting. Fun fact: her first meal upon moving to France ten years ago was a full cheeseboard.
Backed & Supported By
Nutropy in the Media
Be the change you want to see in the world.
Senior Strain Engineer
Full Time (now)
Internship (Jan 2023)
Part/Full Time (rolling)
4 rue Pierre Fontaine, Pépinière Genopole, 91058 Évry – France
© Nutropy 2022