Casein micelles play a crucial role in providing dairy products with their traditionally smooth and creamy texture. Many manufacturers of dairy-free alternatives resort to using additives and emulsifiers to replicate the familiar taste and mouthfeel that consumers expect, often compromising the “clean-label” aspect of their products. However, DairyX has developed a precision fermentation technology that harnesses microorganisms, specifically yeast, to create innovative casein proteins.
According to Maya Bar-Zeev, head of product development and downstream processing at DairyX, “Not all caseins produced using precision fermentation are alike. We trained yeast to produce the next generation of casein.” This groundbreaking technology could potentially eliminate the need for additives in plant-based dairy products, making them not only cleaner but also more affordable. DairyX is engineering yeast strains that can quickly generate large quantities of casein, which dairy manufacturers can use as a direct substitute for milk without necessitating any alterations to their existing equipment or processes.
In addition, NewMoo, another Israeli company, recently launched a plant molecular farming platform that produces casein in agricultural plant seeds. Meanwhile, French company Standing Ovation is focused on scaling up the industrial production of fermentation-derived casein, and California-based New Culture received Generally Recognized as Safe (GRAS) status earlier this year for its own fermentation-derived casein product.
For those concerned about bone health and looking for calcium sources, a common question arises: which is better for osteoporosis, calcium citrate or carbonate? This inquiry highlights the importance of understanding dietary choices, particularly for individuals seeking to improve their calcium intake while exploring dairy alternatives.