Cheese, Reimagined:

Sorosh Tavakoli on Challenges and Change

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About this episode

In this episode, Sorosh Tavakoli, the CEO of Stockeld Dreamery shares his journey from tech to founding Stockeld Dreamery, a plant-based cheese company. He highlights the shortcomings of plant-based cheese—poor taste, texture, and nutrition—and discusses Stockeld’s innovative approach using fermented legume proteins to create better products. Sarosh reflects on industry challenges, from manufacturing delays to shifting market dynamics, emphasizing the importance of authenticity and adaptability in overcoming obstacles. He also reflects on the complexities of balancing innovation with the practical challenges of transforming consumer habits.

Key Takeaways

  1. From Ad Tech to Food Tech: Sorosh Tavakoli transitioned from ad tech to plant-based food innovation, driven by concerns about sustainability and climate impact.

  2. Challenges in Plant-Based Cheese: Plant-based cheese has struggled due to poor taste, texture, and nutrition, as well as consumer skepticism about "ultra-processed" foods.

  3. Stockeld’s Innovation: By using fermented legume proteins, Stockeld Dreamery focuses on improving taste, functionality, and nutritional value in plant-based cheese.

  4. Manufacturing Hurdles: Delays in scaling up manufacturing were a major challenge, emphasizing the complexity of food production compared to tech.

  5. Adapting to Market Realities: Stockeld pivoted to food service partnerships with bagel and burger shops to build credibility and consumer trust before expanding to retail.

  6. Focus on Impact: Sorosh emphasizes creating products that people enjoy while reducing reliance on resource-intensive dairy cheese.

  7. Reflections on the Industry: Despite setbacks in the plant-based sector, Sorosh sees potential in consumer demand for sustainable, high-quality alternatives.