Formo

Helping Formo Redefine Cheese and Eggs with Microorganisms

Formo is revolutionizing the food industry by producing cheese and egg alternatives through microorganisms, eliminating the need for animals while maintaining the flavors humans love.

In this project, my role in the Product Design and Insights area was pivotal. Working across multiple sprints, I:

• Defined the Target Audience: Conducted research to identify consumer desires, interests, and expectations, ensuring the product messaging aligned with their needs.
• Simplified Complex Technology: Developed strategies to effectively communicate the innovative production technology to end customers, making it accessible and relatable.

Additionally, I contributed significantly to product development, focusing on both cheese and egg as ingredients. My responsibilities included:

• Food Styling: Designed visually appealing presentations for marketing and investor pitches, ensuring the products were showcased in their best light.
• Product Manufacture: Supported the development and refinement of prototypes, ensuring quality and consistency throughout the production process.

This work combined creativity, technical insights, and consumer-focused strategies to help Formo bridge the gap between cutting-edge technology and everyday enjoyment, making sustainable eating more accessible to everyone.

Food styling photos - Luke Johnson