Bettani has developed a protein-rich, non-GMO, dairy/soy/nut-free product platform. Its mozzarella, feta, and other cheeses leverage Casee, Bettani's proprietary protein ingredient. Caseed mimics the functionality and mouthfeel of dairy casein (the protein that allows traditional mozzarella, cheddar, and jack cheeses to melt and stretch) without the allergenicity of dairy, nuts, or soy. The ingredient also offers a creamy texture, neutral flavor profile, and white color, making a range of other protein-rich, dairy-free cheeses possible, including feta, goat, cream cheese, brie, and blue, the company said.

Along with Patel and the talented existing team, Bettani has strengthened its team with proven plant-based food scaling experience. Recent hires include Rajiv Dave, SVP of R&D (formerly Califa Farms, Nestlé, and Great Lakes Cheese); Tom Zilligen, senior vice president of Sales (formerly NUMU, Pacific Foods, and Schwann); and Maxwell Brown, Process Engineer (formerly Meati and Ingredion).

"Bettani is poised to do for pizza what oat milk has done for coffee," said Patel. "Just as oat won coffee over the last five years with its superior taste, mouthfeel, performance, and allergen profile, our Caseed-powered cheeses deliver the melt, stretch, texture, and flavor consumers crave in pizza and other hot foods–without the allergens and high carbon footprint of dairy. Our Caseed protein also powers great non-melty cheeses, such as feta, goat, and cream cheese, adding sensory delight and protein to otherwise animal-free foods like salads, dips, and bagels."