Climax Foods rebrands as Bettani Farms, appoints new CEO after US$6.5M Series A Funding
Bettani Farms is known for using artificial intelligence (AI) to “reverse-engineer” what makes traditional cheese taste and perform the way it does.
USA – Plant-based cheesemaker Climax Foods has officially rebranded as Bettani Farms, marking a new chapter for the California-based startup.
The move follows the US$6.5 million initial closing of its Series A funding round, led by S2G Investments, with participation from At One Ventures, Gratitude Railroad, Manta Ray Ventures, and Toba Capital. This brings the company’s total funding to US$33.5 million.
Alongside the rebrand, Sandeep Patel, former CFO of Califia Farms, has been appointed CEO and Chairman, replacing founder Dr. Oliver Zahn, who is no longer with the company.
Bettani Farms is recognised for utilising artificial intelligence (AI) to “reverse-engineer” the characteristics that make traditional cheese taste and perform the way it does.
Its innovation lies in a proprietary plant-based protein called Caseed, derived from regenerative crops. Caseed mimics casein, the key protein in dairy that gives cheese its meltability, stretch, and texture.
Unlike many vegan cheeses, Bettani’s products are free from dairy, soy, and nuts, making them allergen-friendly.
According to the company, Caseed is more cost-effective than producing bioidentical casein through precision fermentation.
It enables Bettani to create protein-rich, creamy, and functional dairy-free cheeses that closely replicate their traditional counterparts.
Bettani’s mozzarella-style cheese, for example, offers 12–20g of protein per 100g, nearly matching the protein content of dairy cheese.
Bettani plans to partner with frozen food makers, foodservice operators, and vegan brands to integrate Caseed and Caseed-based cheeses into pizzas, dips, salads, and more.
CEO Patel stated, “Bettani is poised to do for pizza what oat milk did for coffee — delivering superior taste, texture, and performance, but with a lower carbon footprint and no allergens.”
The rebrand comes after a challenging period for the startup and the wider alternative protein industry.
“The Bettani Farms brand represents our transition from a company founded as a data science tech startup to a food brand leveraging the power of naturally grown, regenerative plants to commercialize game-changing products at scale,” Patel added.
Bettani had previously gained attention for its award-winning “Climax Blue” cheese, served at Michelin-starred restaurants like Eleven Madison Park and Atelier Crenn. However, despite critical acclaim, the product faced scalability issues, and production was paused earlier this year.
With fresh funding, streamlined operations, and a new product focus, Bettani aims to become a major player in the global cheese market, particularly in high-demand segments such as mozzarella, which accounts for nearly 40% of U.S. cheese consumption.
Sanjeev Krishnan, Managing Partner at S2G, commented: “As Bettani starts this new chapter, we believe the company now has the leadership and vision to make protein-rich, dairy-free cheese a mainstream reality.”
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