Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
Two producers of precision fermentation-derived dairy – developing products within the same category – have decided to work together, rather than in strict competition with each other.
The Paris-based foodtech company, in which dairy major Bel Group is an investor, will use the funding to scale-up the production of casein through precision fermentation.
DairyReporter chats with Emily Nytko-Lutz of intellectual property law firm Reddie & Grose to discuss the latest patent filings by non-dairy cheese companies and what product makers should focus on to elevate functionality and clean up product labels.
The French biotech company reportedly closed an ‘oversubscribed’ round of equity financing that would enable the firm to ramp up the production of dairy-identical proteins.
The milk protein’s antimicrobial and anti-inflammatory properties were put to the test by researchers, who discovered that wounds healed quicker when wrapped in casein-soaked bandages.
Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.
French cheese and snacks maker Bel Group has entered into a strategic partnership with precision fermentation start-up Standing Ovation. The company says the move will help it ‘meet the challenge of proteins for the future’.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
Dutch ingredients maker Fooditive Group is fermenting DNA-modified yeast to create casein proteins, but without the cow. Founder and CEO Moayad Abushokhedim tells FoodNavigator he hopes the ingredient will help reduce dependence on animal agriculture.
Using precision fermentation, ProProtein is developing the four main types of proteins in casein from microbes, rather than cows. FoodNavigator asks founder and food technologist Kaisa Orgusaar about the process.
The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.
Arla Foods UK has increased the standard price it pays to dairy farmers for milk and adopted a new, more transparent milk pricing and sourcing model in an effort to “build confidence in the British dairy industry.”
