Turkish food tech startup Itz Nutz, known for its cashew yoghurts and cheeses, has bagged $535,000 in investment to develop new products and expand distribution. Looking to take its line of plant-based dairy alternatives global, Turkey’s Itz Nutz has secured $530,000 in a new funding round. The capital infusion was led by ŞirketOrtağım and seasoned entrepreneur Mehmet Betil, who is a member of the angel investor network. It will help the Istanbul-based startup expand its product range and distribution. “This investment will not only expand our production capacity, but also accelerate our efforts to develop new products, expand internationally, and popularise plant-based nutrition through B2B partnerships,” said co-founder Ayşenur Yıldırım. “The global food industry is rapidly transforming. Brands focused on health, sustainability, and ethical values will shape the future. Itz Nutz is one of the strongest representatives of this transformation emerging from Turkey,” noted Betil. Itz Nutz looks to spread its non-dairy footprint itz nutz yoğurt Courtesy: Itz Nutz Yıldırım, a paediatrician and nutritionist, founded Itz Nutz with her husband Aytaç in 2018, beginning with a line of additive-free cashew yoghurts. Today, it offers a range of cashew-based dairy alternatives, including cream cheeses, fermented hard cheeses, and butter. Itz Nutz’s lineup further includes several flavours of cashew butter. The company combines traditional fermentation with modern food tech, and has found listings in retailers like Migros, Eataly, Macrocenter, and Boldy. It also produces white-label dairy alternatives for Metro, and as part of its B2B operations, supplies wholesale products to airline caterer Do&Co (part-owned by Turkish Airlines). Armed with the fresh capital, Its Nutz will now look to accelerate its R&D efforts and develop new cashew-based dairy alternatives, as well as expand the Itz Nutz Kidz line for babies and young children (this currently comprises two cream cheeses and a cashew butter). The funding will additionally help the startup expand its presence via B2B partnerships with hotels and restaurants, as well as increased listings with retailers. Plus, Itz Nutz is looking to go international by exploring export channels for its yoghurts and cheeses. “When we founded Itz Nutz, our goal was to make healthy and environmentally friendly nutrition accessible to everyone. Seeing that we are now in the kitchens of thousands of consumers is empowering,” Yıldırım said. “We believe Itz Nutz will become a strong brand both in Türkiye and globally in the coming period,” said Betil. “Our investment decision was driven by the brand’s innovative capabilities, agility, and the visionary leadership of its founders.” Turkey’s divisive labelling laws for plant-based dairy itz nutz Courtesy: Itz Nutz Anecdotal and statistical evidence suggests that plant-based food consumption is Turkey, with health and product safety being the top drivers. When it comes to product labels, low-fat, animal welfare, and functional ingredients are key for vegan cheese. The issue for brands like Itz Nutz is that they’re not allowed to use dairy-related terms on vegan alternatives, as outlined by the Turkish Food Codex Labeling and Consumer Information Guide, which was updated last year. Dairy is deep-rooted in the country’s culture – yoghurt, for example, originated in Anatolia, the peninsula comprising most of Turkey’s area. Experts say the industry carries strong lobbying influence, arguing that these terms “could mislead consumers into expecting nutritional equivalence” from non-dairy products. The restrictions on what can be written on packaging are among the strictest in the world – the new Food Codex states that plant-based milk can’t even use the phrase “does not contain milk”. “The dairy sector represents a substantial share of the agricultural economy, and this cultural and economic weight has translated into strong protections for terms like ‘milk,’ ‘cheese,’ and ‘yoghurt’,” Elif Güngör Reis, a food tech expert and IP board member at the Istanbul Arel University, told Green Queen last November. “As consumer awareness grows, these regulations might evolve, but for now, the distinction underscores the unique role of dairy in Turkish culture,” she added. That said, the legislation now recognises vegan cheese alternatives as separate, autonomous products from their conventional counterparts. Further, the overseeing commission has cleared the way for companies to manufacture, import and export non-dairy cheese, which would support Itz Nutz’s post-investment business plan.