With Climax Foods’ unveiling today of its new plant-based casein Caseed, the biotech startup claims to have cracked the code on recreating the functionality, flavor and performance of dairy cheese – but without the animal and without any of the top eight...
New Culture is preparing to launch its vegan mozzarella in early 2024 with more cheese options in the near future, after $25m in series A funding last fall.
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’.
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...
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.
A global consumer study* funded by ‘animal-free’ dairy startup Formo (previously LegenDairy) suggests consumers are surprisingly open to trying and buying cheese featuring dairy proteins made via microbes instead of cows after reading a detailed description...