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Israeli food tech company DairyX Foods has made a groundbreaking development in its quest to create dairy milk without cows. The company has unveiled a method to produce casein products that can self-assemble into micelles, the primary building blocks of dairy products like cheese and yogurt. This new Technology allows for the enhancement of gelation in casein micelles, resulting in firm, stretchy, and creamy products that can be produced using traditional dairy-making processes.
Casein micelles play a crucial role in giving dairy products their smooth and creamy texture. While many dairy-free manufacturers rely on additives and emulsifiers to achieve a similar texture, DairyX’s precision fermentation Technology utilizes microorganisms, particularly yeast, to produce smart casein proteins. This approach not only eliminates the need for additives in plant-based dairy products but also makes these products more cost-effective.
DairyX is developing yeast strains that can rapidly produce large quantities of casein, which can be used as a direct substitute for milk by dairy manufacturers without requiring any changes to their existing tools or processes. Other companies, such as NewMoo, Standing Ovation, and New Culture, are also exploring innovative methods to produce casein, signaling a shift towards more sustainable and efficient dairy alternatives.
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Maria Sanchez completed her Bachelor’s degree in Plant Sciences from the University of California, Davis, in the USA. Her studies focused on plant genetics and biotechnology, with an emphasis on developing disease-resistant crop varieties. Maria has contributed to several research projects aimed at improving crop resilience to climate change and is now pursuing her Master’s degree in Plant Breeding.
