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Imagine the carbon dioxide that these trees would absorb. Now imagine taking that much of CO2e out of dairy production. We’re not imagining it. We’re making it real. Together with our partners, ICA Gruppen and Aarhus University, we are embarking on our project: Hybrid Dairy - CO2e reduction at scale Funded by EIT …

In the autumn of 2025, we concluded the FutureDairy project, to develop plant-based yellow cheese and natural yoghurt, through the use of peas and faba beans as well as novel alternative proteins from precision fermentation and other upcycled side streams. The criteria were to use 100% non-animal ingredients (and eventually …

This month we are in the process of acquiring selected production equipment and technical know-how from Stockholm-based Stockeld Dreamery,  following their decision to cease operations. This will boost our research and development capabilities and support our mission to deliver the full dairy experience with lower carbon emissions.Founded in Stockholm as …

By Nick Bradley on Protein Production Technology International Jakob Skovgaard, cCo-founder & CEO of Denmark’s PlanetDairy, has deep knowledge of the dairy sector, having worked with giants such as Arla Foods and Danish Crown, as well as advising animal-free company Remilk. He founded PlanetDairy alongside two other dairy executives who share …

As a scale-up, you're no longer selling a vision - you’re selling performance, traction, and a clear path to profitability. But here’s the catch:Raising funding at this stage can sometimes feel harder than at the startup phase.Why?✅ Expectations are higher.✅ Investors want proof, not promises.✅ You’re no longer “disruptive” - you need to be able …

No wonder the project is called Mix-Pro! The Mix-Pro project in Wageningen is a public-private partnership focused on developing animal-free proteins from precision fermentation for food applications. It aims to create a toolbox to help food companies develop high-quality, affordable products by blending these new proteins with plant-based proteins. In October 2025, …

At PlanetDairy, we consider everyone involved in challenging the food system status-quo as collaborators rather than competitors. And in the spirit of working together to improve the system for everybody, we're sharing our own experience of being a foodtech start-up1. Seek fundingIt can be a really good idea to apply …

A single pizza with PlanetDairy Pizza Mix delivers protein from 25% of the recommended daily allowance of legumes! Legumes (including beans, lentils and peas) are a vital part of the journey to reduce our dependence on animal proteins. Nutrient-dense, they contain 20-45% protein by dry weight and have been an important …

While we are deep in a climate crisis and innovative foodtech companies work hard to deliver more sustainable food choices to EU consumers, the European Parliament believes that restricting the naming of such products protects consumers from mistaking plant-based meat alternatives from their animal-based equivalents. In October 2025, in the European …

In grocery stores around Denmark this week, there is a bold new face on the cheese shelf. PlanetDairy is replacing the Audu brand with the company name, PlanetDairy, and introducing a striking character on the front of the packs. "We listened to our consumers and realised that there was some confusion. …

There is a story about four people named Everybody, Somebody, Anybody and Nobody. There was an important job (reduce carbon emissions) to be done and Everybody was sure that Somebody would do it. Anybody could have done it, but Nobody did it. Somebody got angry about that, because it was Everybody’s …

By Teodora Lyubomirova on Dairy Reporter 26 June 2025 One of Europe’s largest supermarkets is selling hybrid milk alongside traditional dairy at price parity – but will consumers bite? We learn more from PlanetDairy CEO Jakob Skovgaard Read the rest of the article here …