Climax Foods rebrands as Bettani Farms, raises US$6.5 million and names former Califia Farms CFO Sandeep Patel as CEO

Climax Foods has rebranded as Bettani Farms, marking a new chapter for the Berkeley-based food technology company as it announced a US$6.5 million Series A funding round and the appointment of former Califia Farms CFO Sandeep Patel as its new CEO and chairman. The investment was led by S2G Investments, with participation from At One Ventures, Gratitude Railroad, Manta Ray Ventures, Toba Capital, and other new and existing backers.

The rebrand and capital infusion will accelerate the commercial rollout of Bettani’s proprietary Caseed ingredient and its line of dairy-free, protein-rich cheeses. Caseed is a non-GMO, soy-, nut-, and dairy-free protein made from regenerative field crop seeds. It replicates the functional properties of casein – the protein responsible for the stretch and melt in conventional cheese – without allergenic or environmental drawbacks.

According to Bettani, the new ingredient enables the production of mozzarella, feta, and other cheeses with comparable meltability and mouthfeel to dairy-based varieties, while providing 12-20g of protein per 100g. The company said the technology offers a more natural, cost-effective, and scalable alternative to fermentation-based casein analogues.

“Bettani is poised to do for pizza what oat milk has done for coffee,” said Patel. “Just as oat won coffee over the last five years with its superior taste, mouthfeel, performance, and allergen profile, our Caseed-powered cheeses deliver the melt, stretch, texture, and flavor consumers crave in pizza and other hot foods – without the allergens and high carbon footprint of dairy.”

Patel, who previously served as CFO of Califia Farms and president and CFO of PopSockets, brings a mix of finance, sustainability, and consumer product experience. He also spent over a decade in investment banking with Goldman Sachs and Barclays, advising food and agriculture companies. Under his leadership, Bettani aims to commercialize Caseed in collaboration with frozen-food manufacturers, food service operators, and dairy-free cheese brands seeking to improve product performance.

The company has also expanded its leadership team with industry veterans including Rajiv Dave as SVP of R&D (formerly of Califia Farms, Nestlé, and Great Lakes Cheese), Tom Zilligen as SVP of Sales (formerly of NUMU, Pacific Foods, and Schwann), and Maxwell Brown as Process Engineer (formerly of Meati and Ingredion).

Bettani’s timing aligns with shifting consumer trends toward high-protein, allergen-free, and sustainable foods. A recent survey found that 71% of US adults are trying to increase their protein intake. Meanwhile, more than half of North American coffee transactions on the Square platform now include plant-based milk, with oat milk representing 70% of those choices and a third of all milk used.

However, while plant-based beverages have achieved mass-market success, dairy-free cheeses have struggled to gain traction due to issues with texture, adhesion, and meltability. Patel said Bettani’s cheeses are designed to address those limitations head-on, combining taste, nutrition, and functionality in a way that rivals animal-based dairy.

The company’s tagline, “Better with Bettani,” reflects its mission to deliver allergen-free, farm-sourced products that are both nutritious and planet-friendly. Unlike fermentation-derived casein analogues, Bettani’s seed-based proteins are directly sourced from regenerative crops, allowing for lower costs and simpler ingredient labeling.

S2G’s managing partner, Sanjeev Krishnan, said Bettani’s approach aligns with the firm’s mission to support innovations in sustainable food systems. “As Bettani starts this new chapter, we believe it’s clear the company has the strong leadership and vision needed to make protein-rich, dairy-free cheeses commonplace,” he said. “We’re proud to continue to support Bettani and the commercialization of its technology at a critical time when demand for protein-rich, allergen-free, and more sustainable food products is increasing.”

Cheese ranks as the third most carbon-intensive major food group globally – behind only beef and lamb – and the most water-intensive. With global cheese consumption forecast to rise steadily in the coming decades, Bettani’s founders believe their technology could help reduce the environmental burden of traditional dairy while opening new markets for sustainable protein innovation.