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.

Our Solution

Milk-Producing Yeast

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.

Cheese Making

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.

Founders

Nathalie Rolland

CEO

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

CSO

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

Beast
Trellis Road
Veg Capital
FoodHack
Beast
Trellis Road
Veg Capital
FoodHack
techmind
jeriko
Genopole
WILCO
Réseau Entreprendre
bpiFrance servir l'avenir
HT Logo Deep Tech Pioneers
EIT Food
TEKHNÈ
MassChallenge
LeadershIP4SMEs
Deeptech Founders
BioeconomyVentures
IBISBA
Bioeconomy For Change

Nutropy in the Media

Join Us

Be the change you want to see in the world.

Food Science R&D Engineer

Jan 2023

Founder’s Associate

Internship (Jan 2023)

Spontaneous Application

Part/Full Time (rolling)

4 rue Pierre Fontaine, Pépinière Genopole, 91058 Évry – France

© Nutropy 2022