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Artisanal plant-based cheese maker, Nuts For Cheese, has announced a CAD 5.35 million ($4.1 million approx.) funding round. Founded in 2015, Nuts For Cheese uses cultures to make its fermented cashew-based cheeses and butters, which are produced in a certified organic facility and sold in Canada and the US. The company’s latest funding round was led by Forage Capital Partners along with Sol Cuisine founder Dror Balshine and Manitoba Harvest Hemp Foods co-founder, Mike Fata. The investment will support equipment and facility enhancements, and will also go towards key hires, innovation and marketing initiatives. Margaret Coons, CEO and founder of Nuts For Cheese, said: “From the early days I've worked hard to surround myself with the right partners. It's been such a journey, from a rented commercial kitchen to building out our current 25,000-square-foot facility. “What once looked huge to me is now quickly becoming ready for more expansion. This investment comes at a perfect time for us to be able to keep pace with our growth and I couldn't be happier partnering with a company like Forage, which has extensive experience in the food space and such an incredible team.” Nuts For Cheese says that it will also be implementing a board of directors, which will be led by Fata as chairman.