25 Sep 2024 --- Israel-based DairyX is formulating cow-free casein protein micelles from Pichia pastoris, a yeast strain, using precision fermentation techniques. The method targets dairy cheese’s stretchy and protein-rich traits and using “simple inputs” like salts and sugars, the company genetically engineers the yeast to produce high-quality proteins. The protein finds application in cheese, yogurt and non-dairy products like lactose-free and vegan dairy alternatives and offers the same functional and sensory qualities as their animal-based counterparts, says the company. It can also be used in specialized nutrition products as a clean label, animal-free source of protein to align with consumers’ sustainable and ethical food demands.
