Nathalie Rolland: Nutropy
Reducing emissions and improving animal welfare by producing cheese with microorganisms
Nathalie Rolland is an alternative protein pioneer and renowned worldwide expert with experience in finance, business development and food science. She has conducted studies on alternative protein consumer acceptance and worked with research institutions and non-profit organisations working on this topic. She is now Nutropy’s Co-Founder and CEO.
Nutropy is a French company that develops the next generation of cheese by producing milk proteins and fatty acids identical to those produced by cows via microorganisms. These milk proteins, and particularly the production of caseins, as well as the production of fatty acids, allow Nutropy to develop premium cheese alternatives that taste as good as conventional cheese but are more sustainable, healthier and better for animals.
