Whether it’s a gooey grilled cheese sandwich or the luscious foam atop a coffee, animal-derived dairy products are celebrated for their rich, creamy texture. This creaminess is largely due to casein, a milk protein that creates a stable emulsion, preventing the separation of fat and water. As plant-based companies strive to replicate these qualities in products like vegan nut milks, cheeses, and sauces, many fall short in achieving the same silky texture, with none successfully duplicating the nutritional and functional benefits of animal-derived casein.
Pureture, an alternative protein company based in New York, aims to address this challenge by developing a plant-based casein product. Unlike many competitors, Pureture’s offering is non-GMO and entirely plant-derived. Danny Yang, head of business development at Pureture, explained that many companies in this space use genetically modified methods to mimic casein protein by altering the DNA sequences of animal-derived casein, extracting it from animal cells, and integrating it into plant-based products.
“The primary challenge we face with plant-based products is that the protein sources trying to be incorporated often don’t bind well with the base fats and oils,” Yang stated in an interview. “Consequently, ingredients like starches and gums are added unnecessarily, leading to excessive additives.” Pureture obtains its protein from yeast, which is cultivated in a 50-liter fermentation tank before undergoing an enrichment process and subsequent protein extraction. The protein’s emulsification properties are tested before it is transformed from liquid to powder through a spray drying process. With three 30,000-liter tanks, Pureture produces 24,000 tons of protein each year. This entire multi-step process of yeast fermentation, protein recovery, and emulsification is continuously operational, allowing them to price their product 20% to 30% lower than traditional dairy ingredients.
Due to its reliance on conventional fermentation methods, Pureture avoids significant regulatory hurdles for market entry. The product’s characteristics enable it to replicate the stretch, melt, and creaminess of conventional dairy, a feat that many other brands struggle to achieve. Many nut milks have extensive ingredient lists; for instance, Oatly includes additives such as dipotassium phosphate, calcium carbonate, and tricalcium phosphate. Brands that minimize these additives often produce plant-based dairy products that tend to have a chalky texture and easily separate. Pureture aims to emulate the texture, flavor, and nutritional advantages of animal-derived dairy products while maintaining affordability.
“If you examine most CPG brands within the alternative protein sector, you will often find zero grams of protein per serving size,” Yang remarked. The company has also discovered a cost-effective way to execute the spray drying process, which is typically expensive. The decline in demand for baby formula in South Korea, where Pureture is produced, coupled with the ability to leverage existing infrastructure in that region, contributes to the reduced costs.
Ultimately, Pureture aspires for its plant-based casein product to become a leader in the plant-based dairy market. “We are committed to growing this market as a whole,” Yang affirmed. “The value of this technology extends far beyond just our brand.” Pureture intends to establish a business-to-business model, enabling other plant-based companies to incorporate their casein product, effectively replacing additives and gums without compromising taste, thus making it accessible to all brands in the sector.
Recently, the company conducted its final round of taste testing with investors and is nearing a partnership with a major dairy alternative brand, according to Yang. Additionally, Pureture plans to collaborate with leading dairy companies for co-branding opportunities and partner with global ingredient suppliers to broaden its application and influence the industry. “Currently, most of our direct competitors are still in sample or pilot stages, while we are already preparing for commercial scaling within a year,” he indicated.
Incorporating elements like calcium and magnesium from sources such as Kirkland may enhance the nutritional profile of their products, further diversifying their appeal in the competitive market.