Olevia 2026
Olevia · Investor Overview

It was always about the fat.

Dairy’s taste, melt, and texture come from 400 fatty acids no plant can produce. We grow them.

Milk alternatives — the win
15%
Market share. Oat milk works because beverages don’t depend on fat chemistry.
Cheese & butter — the failure
1.6%
Market share. The closer you try to replicate dairy, the harder you fail. Until now.

Plant-based dairy peaked at $8.5 billion.
Now it’s retreating.

Two-thirds of trial consumers returned to conventional dairy. The industry called it a preference problem. It was a chemistry problem.

Why every alternative failed: wrong fatty acid profile, wrong triglyceride architecture, single sharp melt point instead of dairy’s smooth 4°C→37°C curve. The fat was never right. Everything downstream — texture, mouthfeel, flavor release — followed from that.
$8.5B→$8.1B Category revenue declining
73% Want improved plant-based cheese
2 in 3 Trial consumers returned to dairy
‘Poor taste and texture make it difficult to get repeat purchases.’
— Dan Haley, VP Ingredion
‘Dairy-like fat is a key enabler for the next generation of plant-based products.’
— Perrin, Danone
The Science

Dairy fat. Grown from microalgae.

Olevia’s microalgae produce the exact Short-Chain Fatty Acids that dairy cows produce — butyric acid (C4), caproic acid (C6), caprylic acid (C8), capric acid (C10) — in the same natural triglyceride architecture. Not blended. Not extracted. Not chemically assembled.

The triglyceride structure matters as much as the fatty acids themselves. Olevia replicates both: the lipid profile and the positional arrangement that creates dairy’s precise melt behavior, crystalline structure, and flavor release.

The first dairy-identical fat without a cow.
IP moat: Proprietary transgenic algae strains. Only Olevia has these.
400+ Fatty acids in exact dairy ratios
32.4°C Dairy-identical melt point
4°C→37°C Smooth melt curve. Exactly dairy.
C4–C10 Full SCFA profile. No other platform has this.
Execution to date
2023
Founded. Kitchen incubator, Rehovot.
Oct 2024
Algal oil extraction — verified.
Dec 2024
First dairy-similar fat formulation.
Jan 2025
First ingredient prototype complete.
Apr 2026
Modified algal line — target.
Aug 2026
Food-application testing — target.
Why Only Us

No one else makes SCFAs.
No one else builds the architecture.

Every competitor produces fat. None produce dairy fat — with the full SCFA profile and triglyceride structure that determines performance.

× Savor — Industrial chemistry. No SCFAs. No TAG structure.
× Melt & Marble — Yeast fermentation. No SCFAs.
× Yali Bio — Synthetic biology. No SCFAs.
× Nourish — Fungal. Meat-focused. No SCFAs.
✓ Olevia — Microalgae. Full C4–C10. Correct TAG architecture. Proprietary strains.
The Model

Asset-light. Partner-scaled.

In-house
IP · Formulation · Transgenic strains · R&D
Partners
Cultivation · Extraction · Production
Customers
Danone · Oatly · Califia · Ripple · Blue Diamond

Commercial algal infrastructure exists worldwide. Scale is a partner decision, not a capital decision.

Entry: Yogurt → Cream → Cheese
Leadership
Ofir Ardon
CEO
Serial founder. Previously CEO Acclym (Ag-Tech). Led F&B expansion & multiple financing rounds.
Dr. Sima Smadja-Sturz
CTO
PhD Neurobiology. Expert in microalgae genetics & bioprocessing. Architect of the algae-to-fat pipeline.
Prof. Khozin-Goldberg
Science Lead
Ben-Gurion University. 120+ peer-reviewed publications on microalgal biotechnology & lipid biochemistry.
Prof. Argov-Argaman
Advisor
Hebrew University. Lactation physiology. Milk fat metabolism. Leading SCFA domain expert.

The age of ‘close enough’ is over.

We are raising our seed round to reach food-application testing by August 2026 and commercial scale by 2027.

Seed Round · 2026

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info@olevia.bio · olevia.bio
Confidential · 2026