DairyX is successfully crafting next-gen teasty casein micelles using precision fermentation
DairyX Foods Ltd. announces a major advancement in creating authentic milk proteins without cows, using precision fermentation. The food-tech start-up has developed a method to produce casein proteins that can self-assemble into micelles. Micelles are the primary building blocks of dairy products, such as cheese and yogurt.
DairyX has also refined a complementary technology to enhance the gelation of its casein micelles, considered the holy grail of the industry. DairyX’s gelating micelles enable manufacturers to produce firm, stretchy and creamy products using their traditional dairy-making processes.
Creating a smarter casein with precision fermentation
Consumers can’t resist dairy’s taste and robust health benefits. Casein micelles are key to the appealing sensory profile of dairy products.
DairyX’s precision fermentation technology uses microorganisms (specifically yeast) to produce smart casein proteins. “Not all caseins produced using precision fermentation are alike,” explains Maya Bar-Zeev, PhD, Head of Product Development and Downstream Processing. “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.”
“The industry knows quite well that caseins are extremely hard to produce using precision fermentation, so our initial goal was to solve this problem. Once we successfully crafted caseins, the next major challenge was to upgrade caseins so they could self-assemble into gelating micelles to produce the dairy properties manufacturers are seeking,” explains DairyX CEO and founder Arik Ryvkin, PhD.
Currently, manufacturers of animal-free dairy products use additives, like stabilizers, emulsifiers and thickeners, which don’t perform as well as cow’s milk and can add unpleasant aftertastes. These fail to satisfy consumer cravings for a real dairy experience.
“DairyX caseins have amino acid sequences identical to those of their animal counterparts, making them, in fact, non-genetically modified,” explains Galit Kuznets, Head of Strain Development and Fermentation. “Our casein also eliminates the need for hormones and antibiotics applied in dairy farms.
For consumers, taste and price are dairy’s two most important features. DairyX addresses taste with its innovative caseins while also making non-animal dairy affordable. The company is creating yeast strains that produce exceptionally high casein yields in short timeframes. This approach ensures that DairyX’s ingredients are cost-effective – a crucial factor for adoption by dairy manufacturers.
One of the reasons BeyondMeat hasn’t taken off widely with consumers and its sales sluggish is the price point – the vegan burgers are 3 or 4 times the cost of real beef. That and the burgers leave an awful lot of coconut aftertaste and a bit of havoc on the stomach.
“Another significant challenge that dairy companies face is adapting their production facilities to use new ingredients,” Bar-Zeev explains. “This is why we created a drop-in replacement for milk that does not require process changes or retooling.”
Worldwide, 270 million cows spend their lives in the production of dairy products. Not only does this impact the cows, it also harms the environment. Dairy production is responsible for over 3% of global greenhouse gas emissions and uses excessive farmland and water. Totally eliminating cow’s milk as a food source is not practical, so DairyX is devoted to lowering the dairy industry’s dependence on traditional milk as a raw ingredient. Doing so promotes sustainability, improved animal welfare, and the use of precious land and water for better causes.
Founded in 2022, DairyX investors include: Peregrine Ventures, Jesselson, Phibro Animal Health Corporation, the Israel Innovation Authority and Incentive – Peregrine’s Incubator. The company has signed a letter of intent with CSM Ingredients and several other dairy partners.
Israel is the biggest consumer of vegan food by capita. And one of the world centers for cultivating meat and dairy alternatives. Read more here.
