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Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

DIMITRI ZOGG

Co-Founder & CTO

TOMAS TURNER

Co-Founder & CEO

LUCIE REIN

Chief Commercial Officer

MEET THE TEAM

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Arthur Robin

Senior Process Technologist, PhD

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Giulia Brogi

Food Scientist

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Laurin Bislin

Junior Bioprocess Engineer

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Michelle Cremona

Food & Biochemistry Intern

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Silvana Wüest

Junior Food Process Technologist

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Salman Khan

Junior Bioprocess Engineer

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Eugenio Spadoni

Senior Food Scientist, PhD

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Stella Zanini

Junior Food Scientist

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Erdem Carsanba

Senior Fermentation
Scientist, PhD

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

George Agorastos

Senior Food Scientist, PhD

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Johanna Kuhn

Founders Associate

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

Antonio Lanzilotti

Process Technology Intern

Tomas & Dimitri met during a hike in the mountains of Gruyère, Switzerland, land of the famous
"double crème de Gruyère" and its eponymous cheese.

Both were driven by their wish to build a company to scale their impact.
Both were united by their vision for a more sustainable and kinder food system.

So they founded Cultivated Biosciences end of 2021.

And both are now surrounded with an international team of experts, working with care
and decisiveness towards a dairy-free creamier future.

Lucie joined the team in 2023 as a late-founder and wears the business hat of the company.

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodtech, innovation

OUR CULTURE

Common Growth

Shared growth is our overarching goal.
We want to grow as a company and develop as individuals at the same time.

Ownership

Cultivated is a collective of experts, each with their own area of responsibility. Rather than relying on top-down management, we employ a collaborative approach.

Care

Mental and physical health is essential for common growth. Therefore we strive to create a workplace that is a safe space. Open and kind feedback is essential to us.

SUSTAINABLE TO THE CORE

Sustainability is at the core of everything we do at Cultivated, from the product we create to the way we operate on a daily basis.

Our Co-Founders made a binding pledge to donate a portion of their proceeds on liquidity to charity.
To ensure the effectiveness of their contribution they collaborate with Founders Pledge, which provides in-depth research on effective giving.

OUR COMMITMENTS

Public transport: 90% of our team takes public transport to commute

Sustainable food: 100% of the food at team events is plant-based or occasionally vegetarian

Air travel: We use train travel for trips that are less than 9 hours

Offsetting emissions: We offset the emissions from our operations

THE PRESS TALKS ABOUT US

Cultivated Biosciences, yeast cream, texture, alternative dairy, dairy-free, creamy, biomass fermentation, ingredient, foodt

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