Emerging from the innovative hub of Wageningen, the Dutch foodtech startup, Time-Travelling Milkman (TTM), is on an ambitious path to redefine dairy cream with its plant-based innovation. The startup has leveraged its roots as a spin-off from Wageningen University & Research to develop Oleocream, a unique dairy substitute derived from sunflower seeds. This strategic choice is motivated by an increasing demand for sustainable and less processed food alternatives. The startup’s recent success in securing financing signals growing investor confidence in plant-based solutions that mimic traditional dairy textures and performance.
In 2022, there was a growing interest in plant-based alternatives as environmental and health concerns escalated consumer preference shifts. The interest was not limited to everyday food products but also extended to sectors like patisserie and bakery. TTM, aligning with these trends, secured earlier investments, notably from Oost NL, to boost their R&D efforts. With the convergence of consumer demand and regulatory support, the company’s growth trajectory suggests a promising future for plant-based innovations.
Why Time-Travelling Milkman?
Oleocream distinguishes itself with its innovative use of European sunflower seeds, leveraging a patented process that enhances its cream-like qualities while minimizing environmental impact. By employing natural oil structures called Oleosomes, the product closely replicates dairy cream’s texture but remains free of allergens and tropical fats. This clean-label approach is increasingly desired by health-conscious consumers and meets functional demands across both plant-based and hybrid dairy products.
What Challenges Does Oleocream Address?
The challenges in the dairy sector, such as escalating costs and environmental concerns, are addressed by Oleocream’s novel processing method. This method not only cuts emissions but also eliminates waste while delivering cost-effective solutions. With over 80% reduction in product emissions compared to traditional dairy, consumers and producers alike find a compelling reason to consider plant-based alternatives, particularly in light of EU regulations supporting sustainable practices.
TTM’s financial infusion will be strategically used to scale production of Oleocream up to 1,000 tonnes per year. The company plans to delve deeper into the European dairy market and adjoining plant-based sectors, having aligned its operations with industry demand and regulatory frameworks. Initiatives include upcoming commercial trials and product launches designed to showcase the functionality and taste equivalent of Oleocream in traditional dairy products.
Both investors and company executives project confidence in these developments.
“We’re seizing a rare opportunity in a sector where both investments and sales have stalled,” stated Dimitris Karefyllakis, TTM’s co-founder and Managing Director.
The pursuit aligns with the market bias towards innovative solutions that efficiently merge plant-based and traditional ingredients.
TTM’s overarching strategy seeks to tap into the shift toward sustainable consumption patterns.
Jos Putker from Oost NL remarked, “For the protein transition to succeed, tasty and delicious dairy alternatives are a necessity.”
This coalesces with taste requirements and environmental mandates, which continually propel the plant-based sector to the forefront of innovation.
The success story of Time-Travelling Milkman underlines the broader narrative of the foodtech industry’s shift towards sustainable, plant-based solutions. Such innovations continue to expand, influenced by growing consumer preferences for healthier and environmentally friendlier alternatives. Sustainable food production practices are becoming more indispensable in meeting these global challenges, offering immense potential for both investors and consumers alike.
