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Israeli start-up

Israeli start-up Imagindairy eyes lab-made milk Launching after Accuracy fermentation breakthrough

The Tel Aviv-based company revealed its proprietary technology recreates nature-identical, animal-free versions of whey and casein proteins that can be used to produce dairy analogues. “They have the flavour and texture – and, importantly, the functionality and nutritional value – of their animal-based counterparts,”​ it claimed.This opens new opportunities to develop a full range of…

The Tel Aviv-based company revealed its proprietary technologies recreates nature-identical, animal-free variations of whey and casein proteins that may be used to produce beef analogues. “They have the flavour and texture — and, importantly, the functionality and nutritional value — of their animal-based counterparts,”​ it claimed.

This opens new opportunities to develop a complete range of non-dairy, lactose-free products which perfectly mimic dairy versions yet contain no cholesterol, or GMOs, it stated, adding  It that its animal-free dairy products will boast the exact same nutritional composition as its traditional counterparts, from its protein material to mineral values, including calcium. 

Recreating casein and whey

Imagindairy’s unique technology is based on 15 years of research. Eyal Afergan co-founder and CEO of Imagindairy told FoodNavigator the fermentation process takes 3-5 days.

“We use a selected microbial system to produce the milk protein.  Since we have been studying the host organism, we are able to convert it to our needs to produce in high amount the desired milk protein that is identical to the protein made in the cow’s mammary cells.  The protein is released to the growth media and easily harvested.  After purification of the milk protein we dry into a powder that is used to make animal free dairy products.”

It said the cow-free milk proteins are a potential solution for customers “seeking environmentally conscious dietary habits by reducing consumption of animal protein but cannot shake the craving for real milk in a hot cup of coffee or resist indulging in a rich cheesecake”.  

It added that precision technology may be used to possibly improve the sensory qualities fermented dairy options.

“Our vision was to deliver an animal-free Variant of the Principal berry proteins — whey and casein — which can enable produ

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