Bettani Farms targets mozzarella with plant-based casein breakthrough

Bettani Farms, a US-based foodtech startup led by CEO Sandeep Patel, is shifting its strategy toward the mozzarella market using its proprietary plant-based casein alternative, “Caseed.” The move, announced in April 2026, aims to scale production, target foodservice channels, and unlock growth in dairy alternatives by focusing on taste, texture, and functionality, according to AgFunderNews.

Bettani Farms, formerly known as Climax Foods, repositioned itself after securing new funding and leadership in late 2025. The company is now targeting larger and more scalable cheese categories, particularly mozzarella, which represents about 40% of the US cheese market.

According to AgFunderNews, Patel explained the strategic shift: “Let’s just go after the biggest prize, which is mozzarella… that’s really where our proprietary protein, which we call Caseed, really shines.”

The Caseed protein is designed to mimic the functionality of traditional dairy casein, enabling plant-based cheeses to better replicate melting and stretching properties. This has been a long-standing challenge in the alternative dairy sector.

The company is also expanding into other high-demand categories such as cream cheese and feta, aiming to build a broader portfolio of scalable plant-based dairy products.

Bettani Farms is prioritizing foodservice channels as its primary route to market. The strategy includes direct partnerships with pizzerias, salad chains, and bagel shops, as well as existing collaborations with players like Whole Foods and Apollo Bagels.

Patel noted that foodservice offers a faster path to adoption compared to retail, where consumer skepticism remains a barrier. “That’s one of the reasons we’re focusing on foodservice and not retail in the first instance,” he said, according to AgFunderNews.

The company is also pursuing a B2B model, supplying its Caseed protein or finished cheese products to consumer packaged goods (CPG) companies. This approach allows other brands to incorporate the ingredient into products like frozen pizzas and ready meals.

From a technical standpoint, Bettani Farms has made key progress. Its proprietary production process received a US patent in March 2025, and the company is nearing completion of its self-affirmed GRAS status, a critical step for commercialization. Scaling efforts are also underway through partnerships with co-manufacturers.

The broader market context supports the company’s strategy. While plant-based cheese sales have faced challenges, Bettani Farms believes that improving taste, texture, and nutrition can expand demand, similar to how oat milk reshaped the coffee market.

Patel drew the comparison directly: “Our goal is to do for pizza… what oat milk has done for coffee.” He added that consumer adoption is driven not only by dietary preferences but also by factors such as lactose intolerance and allergen concerns, which are rising globally.

The company has also strengthened its position through acquisitions, including Hungry Planet, Numu, and Stockeld Dreamery. These deals provide existing distribution networks, customer bases, and infrastructure, helping Bettani Farms overcome the “cold start” challenge typical in foodservice.

Looking ahead, the startup plans to launch products using Caseed within months, expand into international markets, and continue building a global supply chain based on regenerative crops with low water use.

The strategy reflects a broader shift in the alternative protein sector: moving away from niche products toward high-volume, mainstream applications that can drive real market penetration.