Climax produces dairy‑free cheeses using its patented CASEED™ plant protein, which replicates the melt, stretch, and flavor of dairy casein while delivering 80‑100% of the protein found in traditional cheese. The allergen‑free, high‑protein cheeses are made from seeds of regenerative crops, offering a lower‑carbon, lower‑water alternative suitable for food manufacturers, restaurants, and retailers seeking sustainable, high‑performance cheese products.
Funding
$35.5M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
Consumers seeking dairy‑free cheese often encounter products that melt unevenly, lack stretch, and provide little protein, while traditional dairy cheese has high environmental impact and is unsuitable for those with lactose, soy, or nut allergies.
Solution
Bettani, under the Climax brand, offers a line of dairy‑free cheeses built around its patented CASEED™ protein, derived from the seeds of regenerative crops. CASEED mimics the functional properties of dairy casein, delivering the taste, melt, stretch, and creamy texture of traditional mozzarella, cheddar, and jack while containing 80‑100% of the protein found in dairy cheese. The protein is allergen‑free and has a low carbon and water footprint, making the cheeses more sustainable and inclusive. By leveraging this plant‑based casein analog, Bettani enables foodservice operators, retailers, and manufacturers to provide high‑protein, melt‑ready cheese alternatives without compromising flavor or performance.
Target Audience
Primary customers are food manufacturers, restaurant chains, and retail brands that require high‑performance, protein‑rich dairy‑free cheese products for consumers with dietary restrictions and sustainability concerns.
Features
- CASEED™ plant protein replicates dairy casein’s melt, stretch, and flavor profile
- 80‑100% of dairy cheese protein content with a neutral taste and white color
- Allergen‑free formulation suitable for lactose‑intolerant, soy‑ and nut‑allergic consumers
- Produced from seeds of regenerative crops, reducing carbon and water usage
- Compatible with a range of cheese styles, including mozzarella, cheddar, jack, and upcoming feta
- Enables seamless integration into existing cheese manufacturing and foodservice processes