The Tel Aviv-based company has revealed that its unique technology reproduces a natural, animal-free version of whey and casein protein that can be used to produce dairy analogs. .. “They have the flavor and texture of an animal-based equivalent, and, more importantly, the functionality and nutritional value.”Insisted.
This opens up new opportunities to develop products that perfectly mimic dairy products and are cholesterol- and GMO-free, dairy-free and lactose-free, from their protein content to calcium-containing mineral levels. Its traditional counterpart.
Regeneration of casein and whey
Imagindairy’s unique technology is based on 15 years of research. Eyal Afergan, co-founder and CEO of Imagindairy, told FoodNavigator that the fermentation process takes three to five days.
“We use a selected microbial system to produce milk protein. We have been studying host organisms, so we convert it with proteins made in bovine mammary cells. The same milk protein of interest can be produced in large quantities. The protein is released into a growth medium and can be easily harvested. After purifying the milk protein, the powder used to make animal-free dairy products. Let it dry. “
Milk-free milk protein states that it is a potential solution for consumers. “We’re looking for an environmentally friendly diet that reduces animal protein consumption, but we can’t stop eating hot coffee to suppress the desire to eat real milk or to eat rich cheesecake. “.
He added that precision technology could potentially improve the sensory quality of plant-based dairy alternatives.
“Our vision was to provide an animal-free version of the main dairy proteins whey and casein, which allows product manufacturers to complete protein levels, nutritional profiles, and animal-derived dairy products. It can be comparable to real dairy products in terms of sensory experience. Version “Said Afargan.
Adding milk protein (even a single protein) to a plant-based protein extract improves texture and taste. Plant-based proteins do not have the same biophysical characteristics and nutritional value as milk proteins. The unique ability of milk proteins to form curds is superior to plant-based proteins, so they can be used as emulsifiers and texture-forming agents.
The startup has already raised US $ 1.5 million in seed funding led by Kitchen Foodtech Hub, with donations from Israeli innovation agencies CPT Capital, New Crop Capital and Entre Capital, and will soon be raised. Enter the A-round funding series. ..
The company plans to launch the first product it supplies to food brands within two years. “Our market development strategy is B2B. We believe that strategic collaboration with dairy brands is the best way to move forward and bring animal-free products to the world.”
He added that as consumers learn about products made by precision technology, they accept the products.
“Many foods such as enzymes, probiotics and proteins are produced by fermentation. Safety is not an issue as the host organism is GRAS approved. In fact, the fermentation process is antibiotic-free and harmful. It reduces exposure to substances and produces cleaner products. It is a potential pathogen from milk. However, as with all destructive technologies / products, the first user is an early adapter. , The rest of the population.
https://www.foodnavigator.com/Article/2021/06/10/Israeli-start-up-Imagindairy-eyes-lab-made-milk-launch-after-precision-fermentation-breakthrough?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS Israeli startup Imagindairy launches lab-made milk after a breakthrough in precision fermentation