DairyX Uses Yeast to Develop Smart Casein Proteins for Animal-Free Dairy – vegconomist
Israel’s DairyX Foods has announced a major development in its work to create authentic animal-free milk proteins using precision fermentation.
The startup has created a new method that uses yeast to produce “smart casein proteins” that can self-assemble into micelles, the primary building blocks of dairy products. Additionally, it has refined a technology that enhances the gelation of the micelles, allowing for the development of firm, stretchy animal-free dairy products using traditional dairy manufacturing processes.
“Recreating casein protein micelles from yeast is an important milestone”
This method could eliminate the need for additives such as stabilizers, emulsifiers, and thickeners. It could also help to make animal-free dairy affordable, as the company is creating yeast strains that produce exceptionally high casein yields in short timeframes. Furthermore, it provides a “drop-in replacement” for milk, meaning it can be used by traditional dairy product manufacturers with no need for a change in tools or processes.
“We have achieved several key objectives with our solutions,” said Galit Kuznets, Head of Strain Development and Fermentation at DairyX. “Our biological design genetically manipulated yeast to produce functional caseins that we organized into micelles. We developed a fast-tracked screening process that simulated evolution to locate super-producers of protein from among millions of yeast strains.”
She added, “Our machine-learning models simulated fermentation to determine optimal fermentation conditions. We have proven our ability to create a gel from reconstituted casein micelles. All these ingenuities have helped us work smarter and faster to create highly functional micelles.”
“Important milestone”
Several companies worldwide are working to produce animal-free casein, using a variety of methods. Another Israeli startup, NewMoo, emerged from stealth mode in May with a plant molecular farming platform that produces casein in agricultural plant seeds. France’s Standing Ovation is working to produce fermentation-derived casein on an industrial scale, while California’s New Culture achieved self-affirmed Generally Recognized as Safe (GRAS) status earlier this year. This allows the company to sell products containing fermentation-derived casein within the USA.
“Recreating casein protein micelles from yeast is an important milestone,” said Arik Ryvkin, PhD, CEO and founder of DairyX. “We are currently focused on scaling up our fermentation process and collaborating with dairy companies. These achievements bring us one essential step closer to helping dairy companies make the exact products consumers desire while helping cows live happier lives.”
