Cow-free casein production success

Israeli startup DairyX has made a critical leap forward in creating cow-free casein, a key component in dairy products, which it says will lead to tastier, more authentic cheese and yoghurt alternatives. Casein micelles provide dairy products with their familiar smooth and creamy texture. While many manufacturers of dairyfree products use additives and emulsifiers to replicate this texture, these often compromise the product's ‘clean label' appeal. DairyX's precision fermentation technology employs yeast to produce casein proteins, specifically designed to mimic the properties of traditional dairy casein. “Not all caseins produced using precision fermentation are alike,” says Maya BarZeev, DairyX's head of product development. “We trained yeast to produce the next generation of casein.” This innovation could eliminate the need to use additives in plant-based dairy products and make them more affordable, as DairyX's yeast…