Imagine indulging in non-dairy milk while truly enjoying its flavor. For consumers opting for plant-based dairy alternatives—particularly in their coffee—this vision is not just a fantasy; it’s a tangible reality.
However, mainstream consumers who still relish dairy but are concerned about its environmental impact now have a groundbreaking option.
Introducing New Milk: the world’s first barista-style milk produced without cows. Developed by Israeli biotech company Remilk in collaboration with Gad Dairy, this product has made its debut in Israel’s foodservice industry, notably in coffee shops and restaurants.
New Milk is engineered using precision fermentation (see the information box below). This innovative process replicates the taste and functionality of traditional dairy without the involvement of animals. Additionally, it is lactose- and cholesterol-free and fortified with calcium and vitamins, ensuring comparable health benefits to conventional milk.
While not entirely identical to animal-derived milk, consumers report that they would be unable to distinguish the difference, according to Remilk’s CTO and co-founder, Dr. Ori Cohavi.
“From the consumer perspective, the experience would be identical to having whole cow milk with your coffee,” he remarked.
Coffee Shops: A Testing Ground for Cow-Free Dairy
In contrast to Strauss Group’s recently-launched Cow Free milk developed alongside Israeli biotech firm ImaginDairy, New Milk is focusing on the foodservice channel first. Why is this strategic?
“In Israel, around 87% of milk consumption occurs in coffee,” Dr. Cohavi stated. “Coffee drinking transcends habit; it is a ritual, a significant daily cultural moment that people cherish.
“Thus, the ideal first encounter with Remilk occurs in the way consumers most enjoy milk: in their coffee, expertly prepared by a barista. In this environment, individuals can fully appreciate ‘the Remilk experience’ – the flavor, the mouthfeel, the indulgence.”
Moreover, coffee shops serve as “the ultimate proving ground,” he added. “Baristas are among the most discerning users of milk. By initial engagement with them, we are showcasing our confidence in both our technology and product. If it resonates with baristas, it can succeed anywhere.”
Beyond baristas, Remilk and Gad Dairy are also captivating the interest of the wider foodservice sector.
“The foodservice industry is keen on various products and solutions, especially regarding high-quality desserts,” Dr. Cohavi noted. “Local chefs who have utilized Remilk products in their baking have achieved results identical to those with traditional cow-based ingredients.
“We plan to introduce additional dairy products similarly, including yogurt and cream cheese.”
Returning to New Milk, it represents the inaugural product of its type globally: a barista-friendly milk that provides all the taste and functionality of dairy without the emissions or cholesterol typical of cow-derived milk. What attributes make it ‘barista-friendly’?
“We undertaken a unique developmental process at Remilk to guarantee that our barista products would be dairy-identical, including the exceptional froth we’ve achieved,” Dr. Cohavi explained. “This process included proprietary formulations, which are patent-protected.”
Retail Launch Plans
In addition to piloting the product in coffee shops, Remilk and Gad Dairy are preparing for a retail launch in 2026—offering more than just milk.
“We are gearing up for a nationwide retail launch in Israel with our milk SKUs, followed by additional products such as yogurt and cream cheese,” Dr. Cohavi shared. “The launch will ensure nationwide coverage, distributed through the largest grocery stores already utilizing Gad Dairy’s distribution network.”
Will consumers embrace these new products? “Remilk’s market survey of consumer dairy habits in Israel has provided intriguing insights,” Dr. Cohavi highlighted. “Notably, the primary motivation for 57% of Israelis preferring to avoid cow milk stems from health concerns.
“However, many Israelis hesitate to switch to plant-based alternatives, mainly due to taste preferences and apprehensions about high sugar levels in such products.”
Global Implications
For food tech companies focused on precision fermentation-based dairy ingredients, this information is promising for multiple reasons.
Although presently limited to the Israeli market, this launch could yield valuable insights into consumer preferences for cow-free milk—an emerging category poised to deliver the ‘best of both worlds’ in dairy alternatives innovation.
Moreover, it could inform global regulators, facilitating access to markets such as the EU.
Notably, Remilk’s launch coincides with ImaginDairy’s collaboration with Strauss Group, providing a robust second case study.
“The simultaneous product launches by two precision fermentation companies in a single small country exemplifies Israel’s thriving food tech and alternative protein ecosystem,” remarked Dr. Cohavi.
“Be it Remilk’s fully formulated dairy products or ImaginDairy’s ingredient production, both enterprises are tapping into the Israeli market, known for its early adoption of novel products.
“Innovative consumers in Israel are globally recognized for their willingness to try new offerings. This trend bodes well for extending these products into new markets, including the US and beyond.”
