Lab-grown cheese startup to compete with vegan cheese market foxbusiness.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from foxbusiness.com Daily Mail and Mail on Sunday newspapers.
“Global and local” dairy companies have approached Imagindairy - one of a clutch of startups using microbes (not cows) to produce milk proteins – about developing ‘animal-free’ dairy milks and other products, says the Israeli company, which lags some rivals in the space from a commercialization perspective, but claims its technology could ultimately make it more efficient.
Year-old company hopes to hit market with its no-cow milk-protein powder in 2023; tech uses precision fermentation that makes animal-free versions of whey and casein
Animal-free dairy: New Culture plans 2023 launch of Mozzarella – minus the cows New Culture – one of a cluster of startups in the emerging ‘animal-free’ dairy space engineering microbes to produce dairy milk proteins, without cows – is aiming to launch animal-free Mozzarella in late 2023.
While plant-based dairy products continue to improve, plant-based cheese presents particular formulation challenges, in part because it’s hard to replicate the functional qualities of casein, the protein in cow’s milk responsible for the ‘stretchy’ quality of cheese such as Mozzarella, claims
While some consumer products featuring animal-free whey protein are
already on the market, casein is more difficult to produce at scale via microbial fermentation, claimed Gibson, a new Zealander who moved to California to build New Culture (strapline: Cow cheese, without the cow ).
LegenDairy Foods is rebranding as Formo, a consumer-facing brand positioned at the forefront of cultivated dairy. The German start-up, which uses precision fermentation to produce milk protein without the cow, is aiming to launch commercially by 2023.
Berlin-based Formo – formerly LegenDairy – is a cultivated dairy company that uses microorganisms instead of cows to produce animal-free milk proteins.
The process sees selected microorganisms encoded with milk protein DNA sequences. These cells are then grown in a fermenter until enough protein has been produced to harvest. Next, the milk proteins are combined with plant-based fats and carbohydrates to create a base for the cheesemaking process.