Stretchy dairy cheese now possible without cows, company says | Food | The Guardian - 0 views
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DairyX’s approach is a third route – precision fermentation. It is now scaling up its operation and aims to seek the regulatory approval needed for consumers to buy the product in 2027. If successful, the caseins could be used by cheese and yoghurt companies as a drop-in replacement for dairy milk, without changes to equipment or ingredients.
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Other companies developing fermented caseins include New Culture in the US, which is focusing on mozzarella, and Australia’s Eden Brew, targeting cow-free milk, as well as All G Foods, Fooditive and Standing Ovation.
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“People have been trying to take the cow out of making dairy since the late 1970s,” said Dr Arik Ryvkin, DairyX founder and chief executive. Early efforts used plant protein but about a decade ago biotechnology developments opened a new path, pioneered by the company Perfect Day, he said. “We now bring the last step in that line of evolution … helping dairy companies make the exact products consumers desire while helping cows live happier lives.”
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