PlanetDairy Acquires Stockeld Dreamery’s Technology to Enhance Hybrid Dairy Products
PlanetDairy, a Danish startup innovating in the realm of hybrid dairy products, has announced the acquisition of specialized equipment and technological expertise from the now-defunct alt-cheese brand, Stockeld Dreamery. This strategic move comes in light of Stockeld’s decision to cease operations due to insufficient momentum for further capital investment.
By acquiring Stockeld’s assets, PlanetDairy aims to capitalize on the knowledge accumulated over years of research and development. The startup focuses on creating hybrid cheeses, milk, and other dairy products that blend traditional dairy and plant-based ingredients, aiming to offer consumers the taste and functionality of dairy with the environmental benefits of plant-based alternatives.
Leveraging Expertise for Product Development
Cofounder and CEO Jakob Skovgaard shared insights with AgFunderNews, stating that Stockeld’s dedicated R&D efforts over the past five to six years have equipped them with valuable knowledge in plant-based ingredients and fermentation processes. He noted, “By integrating this know-how with our own, we can enhance our product offerings and accelerate our outreach to industry clients, including pizza manufacturers and other companies utilizing dairy in ready meals.”
Sustainability: A Secondary Concern for Consumers
Founded in 2022 by former senior dairy executives, PlanetDairy’s products are currently available in Denmark, Sweden, and Finland. The brand also collaborates with consumer packaged goods (CPG) companies and retailers to develop both branded and private-label offerings.
A notable partnership was formed with the Irish dairy giant Kerry Group, which launched a range of hybrid milks and cheeses under the Smug brand in the UK in 2024, although this line was recently discontinued. Skovgaard emphasized that while Kerry Group is better suited to explain its decision, the two companies have maintained a collaborative relationship, sharing insights throughout the process.
Consumer Preferences: Emphasizing Taste and Nutrition
Despite ongoing partnerships—such as the one with Farm Dairy to create hybrid milks under Albert Heijn’s private label in the Netherlands—Skovgaard pointed out that awareness and product rotation still need significant improvement. He indicated that positioning in the hybrid dairy market should focus primarily on dairy attributes like taste and nutrition, followed by the added benefits of hybridization, such as reduced saturated fats and fiber content.
For industry partners, reducing Scope 3 emissions remains a crucial motivator. Skovgaard states, “It’s a common-sense approach; using science to create exceptional products that mimic the full dairy experience with lower greenhouse gas emissions is key.” However, he adds that sustainability is not a primary driver for consumer purchases: “Consumers generally don’t prioritize sustainability when making buying decisions. Therefore, it’s essential to highlight strong dairy cues and health benefits.”
Hybrid Dairy Products: The Challenge of Market Acceptance
The effectiveness of marketing hybrid products—like Smug, which touted its “deliciously creamy milk with oat” and a reduction in saturated fat—remains uncertain. Various companies have faced challenges with their hybrid lines. For instance, Arla Foods discontinued its Arla Milk & Oats line, and Triballat Noyal’s Pâquerette & Compagnie hybrid milk was also withdrawn. Meanwhile, Danone’s Dairy & Plants Blend infant formula continues to hold its place in the market.
Skovgaard notes a significant uptick in sales velocity for PlanetDairy’s shredded cheese following a rebranding effort that shifted the product identity from Audu to PlanetDairy. The updated packaging accentuates dairy elements while downplaying the plant-based components, reinforcing the message: “The taste you love, with less CO2e.” As a result, sales rotation has impressively increased.
A Promising Future for PlanetDairy
Though PlanetDairy is still in its early stages, primarily focused on two shredded cheese SKUs in Scandinavia, the company anticipates robust growth. With private label contracts and partnerships gaining traction, Skovgaard is optimistic about the potential for significant revenue growth in the near future.
