Stockeld Dreamery

Operating in the plant-based dairy alternatives market, Stockeld Dreamery targets both food service (B2B) and direct consumers (B2C). The company's business model revolves around creating and selling legume-based cheeses that aim to be superior in taste and nutrition to conventional options. Revenue is generated through sales to restaurants and, increasingly, through retail channels. A significant milestone was the company's Series A funding round in September 2021, which raised €16.5 million ($20 million) to scale the team, product portfolio, and geographic footprint. This brought their total funding to approximately $24 million.

The company's product development leverages fermentation technology with a base of proteins from peas, fava beans, chickpeas, and lentils. Their initial product, "Stockeld Chunk," launched in May 2021, is a feta-style cheese made from fermented peas and fava beans, designed to offer a similar texture and nutritional profile to its dairy counterpart, with 13% protein. Following this, they developed "Stockeld Spread," a cream cheese alternative made from fermented chickpeas and lentils. More recently, the company launched "Melt," cultured plant-based cheddar slices made from fermented pea milk, designed to melt and taste like dairy cheddar. These products are free from common allergens like dairy, soy, and nuts. The company has successfully entered the U.S. market, with its cream cheese featured in over 50 New York City bagel shops and its Melt slices appearing on menus at various burger restaurants.