NOBELL

 
Glass of Milk
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the company

Nobell has developed a technology that uses soybeans to make casein, the protein that gives cheese its cheesiness.

the mission

Replace industrial animal agriculture with a more sustainable source for the proteins that make our food flavorful and…

dare we say… fun.

the product

Nobell’s got a line of cheeses coming that taste like the real thing but are made from plants.

 

i dig it - here's why...

Industrial animal agriculture at its current scale is bad for the planet. It’s causing deforestation and increasing greenhouse gas emissions through methane emissions and improperly handled waste. Let’s change that up by turning plants into protein factories that can give our foods the functional features that we love.

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HERE's the deal

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ALL ABOUT THE CASEIN

BUILDING WITH BIOLOGY

Casein is the protein that gives cheese its cheesy characteristics. All of the stretchy, melty ooey, gooey, deliciousness in cheese can be traced back to this protein. So what if there was a better way to make it?

Users can choose to automatically round their

purchases up to an even dollar and donate the

change directly to reforestation.

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STRETCHING RESOURCES

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Worldwide dairy production emits about 3.1 gigatons of CO2 equivalent per year and accounts for 40% of global livestock emissions. In the US, the dairy industry is responsible for 2% of the nation’s greenhouse gas emissions. And a growing chunk of that dairy consumption is coming from cheese.

144 gallons of water. That’s how much is needed to make 1 gallon of milk. That’s to grow the crops that feed the cows that make the milk that becomes the cream in our coffee or the cheese on our bagels. Using plants to make replacements can significantly reduce the stress our cheese habit puts on the planet.

 

ACT

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