Imagine biting into a piece of cheese that stretches tantalisingly from your pizza, but without any cow dairy involved. That's the future, Israeli based, DairyX Foods is crafting with its innovative development in precision fermentation technology.
The food-tech startup has achieved a significant breakthrough by creating casein proteins, fundamental to the texture and taste of dairy products, entirely without cows. This innovation allows for the production of cheese, yogurt, and other dairy staples indistinguishable from their traditional counterparts in texture and taste, AND entirely animal-free.
Source: © Katsiaryna Hurava
At the heart of DairyX's technology is the ability to engineer yeast to produce 'smart' caseins self-assembling into micelles, the key structures giving dairy products their characteristic firmness and creaminess. This has paved the way for producing cheese not only matching but also potentially surpassing the sensory qualities of cow-based dairy products.
"Consumers love dairy for its taste and texture, but until now, vegan alternatives often fell short," says Maya Bar-Zeev, PhD, Head of Product Development at DairyX. "Our advanced casein micelles can be used just like traditional milk in cheese-making, allowing us to create vegan cheese that melts and stretches like the real thing."
Source: DairyX - scientists at work Rotem Cohen (left) Dr. Evgeniya Feygina (right)
"DairyX's technology is a game-changer," says Arik Ryvkin, PhD, CEO and founder of DairyX. "It's about giving people the dairy products they love without the environmental footprint or ethical concerns. We're not just making food; we're making food better for everyone."
The company is now focusing on scaling up its operations and collaborating with major dairy producers to bring their products to market, aiming to hack the animal dairy industry and make sustainable, animal-free dairy a reality for consumers worldwide.
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