Overview
Those Vegan Cowboys is headquartered in Ghent, Flanders, and uses precision fermentation to produce dairy proteins without cows. The company was founded by the entrepreneurs behind The Vegetarian Butcher, a Dutch plant-based meat brand later acquired by Unilever, giving the founding team a strong track record in alternative protein commercialization.
The company raised EUR 6.25M in December 2025 and has established a partnership with Hochland, a major European cheese manufacturer. The Hochland partnership signals interest from established dairy industry players in exploring precision fermentation as a future production pathway.
Funding history
- EUR 6.25M (December 2025)
Key people
In the news
- Howdy cowboys 🤠 spread a lil' love on a rainy afternoon. For instance, make a random person a heartfelt compliment. Or give your favorite folks a vote in the De Nederlandse Vegetariërsbond award hootenanny, where Those Vegan Cowboys were very kindly nominated ❤️ (We also want the others to win by the way. Vegan award shows are true feelgood material). Can you do it under a minute? 👇 https://lnkd.in/eykU4x4D
- Happy Birthday to Founding Father Jaap Korteweg. A few more than 18 summers in the saddle, but forever the spirited trailseeker at heart, as these Jaapisms testify. Send him your best 👇
- Margaret and her cowboys are honored to stand among Trouw’s illustrious list of pioneers like Fork Ranger and No Waste Army, at nr. 7 in the sustainable food top 10. Swipe to see how we envision truly sustainable food. A 'no shit system’, in which the growing world population has an abundance of organically grown foods to its disposal. And the future of your (grand)children has become something to look forward to in anticipation. https://lnkd.in/e_sp4PXt
- De Volkskrant dropped by the shared scale-up facility in Ede where technologies like ours are taken for a spin. It goes by the name BFF 🤝 A fitting name for the facility too, because building a new food system isn't something any single company can do alone. The pioneers working here aren't our competition, as we all focus on different milk proteins. And the fact these other proteins are doing so well, is good and hopeful news for us all. It paves the way for bulk proteins like ours. Just like microbial rennet was once a novelty,
- Meet the herd of tomorrow 🔬🐄🐂🦬🐐🦙🐑 they're writing the future of dairy right now. Don't miss a word: subscribe to Margaret's Field Notes at thosevegancowboys.com 📫
- Hille van der Kaa has described the realisation as one that opens nearly limitless possibilities: different casein variants may offer superior digestibility, reduced allergenicity, better melt characteristics, or unique nutritional properties relevant to specific applications.” 🦾🐄🦬🐂🐏🦙🐐 Catch up all about Margaret’s Finest, our brand new casein discovery platform in MycoStories - and drop us your bold protein question via partnerships@thosevegancowboys.com https://lnkd.in/evqfik6C
- And then to realize that cheese is just the beginning. We discovered there’s a whole world of caseins, waiting to be explored, without the animal ever shakin’ a tail. 🧀 That said: it’s okay to simply crave that cheese. We all do. Read up on our latest adventures in the Dairy Diary ‘Hot news in the Windy City’: https://lnkd.in/dtfEJ5R3 🎥 Trends
- New partnerships brewin’. Hats off to everyone we met at IFT 🤠 Institute of Food Technologists (IFT) Chicago is a wrap and the world's biggest food innovation conference sparked new connections, excitin’ conversations and a whole lotta bold protein questions ready to be answered. FOR THOSE WHO MISSED IT Margaret's Finest is our open invitation to food innovators. A precision fermentation platform built to unlock the full natural diversity of animal-identical dairy proteins. From buffalo to goat, sheep to llama and beyond, a
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