a16z Podcast The Future of Cheese
Jun 2, 2023
In this engaging conversation, Magi Richani, founder and CEO of Nobell Foods, shares her journey in engineering plant-based cheese alternatives. She discusses the innovative use of soybeans to replicate traditional cheese flavors and textures. The chat dives into the environmental benefits of shifting away from dairy, and Magi expresses her dream of seeing Nobell cheese on pizzas nationwide. They also touch on her unique health journey, from boxing to embracing a plant-based diet, highlighting the connection between mind and body.
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Origin Story
- Magi Richani, driven by her lactose intolerance, explored how dairy is made.
- Discovering the resource-intensive and outdated process inspired her to found Nobell Foods.
The Casein Challenge
- The key to creating plant-based cheese lies in replicating casein, a unique milk protein.
- Its unstructured nature gives cheese its melt and stretch, posing a challenge for plant-based alternatives.
Prioritize Taste
- Focus on creating plant-based products that compete on taste, not just ethics.
- Changing eating habits requires appealing to pleasure and nostalgia, not just logic.