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New DairyX Casein Technology Revolutionizes Dairy-Free Cheese Outlook

New DairyX Casein Technology Revolutionizes Dairy-Free Cheese Outlook alternative proteins, cheese, dairy, dairy alternatives, Dairy-based ingredients, dairy-free cheese, Emulsifiers, food tech, hydrocolloids, Innovation & NPD, plant-based, Reformulation, Science, stabilisers, start-ups, Sustainability, vegan Food and Beverage Business

The Israel-based food tech start-up DairyX Foods has made significant strides in dairy protein production via precision fermentation, eliminating the need for cows. This innovative approach is poised to reshape the landscape of the food and beverage industry trends, especially in the realm of sustainable dairy alternatives.

DairyX has developed a sophisticated suite of technologies that enhance the “gelation of its casein micelles,” a crucial element for replicating authentic cheese characteristics without relying on animal sources. By leveraging this new technology, manufacturers can produce a diverse range of cheeses—firm, stretchy, and creamy—in traditional formats, according to DairyX’s assertions.

While various animal-free caseins currently exist, “not all produced using precision fermentation are alike,” emphasizes Dr. Maya Bar-Zeev, head of product development and downstream processing. She elaborates, “We trained yeast to produce the next generation of casein. DairyX’s patent-pending casein is an advanced form, created to precisely and effectively organize into micelles.”

 

Reducing Costs for Dairy-Free Cheese

This innovative start-up boasts the ability to generate high volumes of casein from its specially cultivated yeast strains in rapid timeframes. As a result, this development could significantly lower production costs and become pivotal in expanding animal-free cheese manufacturing. In line with current food manufacturing trends, DairyX aims to enhance its production processes and collaborate with dairy companies to facilitate the creation of cheese and dairy products without cows.

“Another significant challenge dairy companies face is adapting their production facilities to use new ingredients,” explains Bar-Zeev. “This is why we created a drop-in replacement for milk that does not require process changes or retooling.”

Experts have highlighted that precision fermentation will be crucial for the future of food and drink sustainability in the dairy sector, contributing to a much-needed industry reboot. Although caseins proved challenging to produce through precision fermentation, they are essential for advancing efficient, economically viable, and environmentally responsible dairy production.

“As we successfully crafted caseins, the next major challenge was to upgrade them so they could self-assemble into gelating micelles, producing the dairy properties that manufacturers seek,” states Dr. Arik Ryvkin, DairyX’s CEO and founder.

 

The Future of Precision Fermentation in Dairy

In the absence of precision-fermented casein, manufacturers often resort to various animal-free additives, stabilizers, emulsifiers, and thickeners to emulate dairy cheese qualities, which frequently underperform in consumer taste tests. Although the alternative cheese market has been sluggish, per capita consumption soared by 38% from 2020 to 2022, as reported by Mordor Intelligence. With advancements like high-quality caseins, the market is projected to reach $559 million within the next five years, according to Statista.

DairyX asserts that its caseins feature amino acid sequences akin to those found in animals, yet are not produced through genetic modification. “I am a fan of cows, just not for producing dairy,” Ryvkin shares. “As a scientist and former vegan, I didn’t consume plant-based dairy for a decade because I didn’t find truly tasty and additive-free products.”

To authentically replicate traditional dairy, DairyX believes that producers must start with different source ingredients. However, the company aims to decrease, rather than completely eliminate, the use of cows and cow milk in the dairy sector. This commitment aligns with broader food distribution trends focused on sustainability and innovation in the food and drink industry.

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