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Israeli food tech company DairyX Foods recently made a significant advancement in their goal to create dairy milk without cows. They have developed a method to produce casein products that can self-assemble into micelles, which are essential building blocks of dairy products like cheese and yogurt. With their proprietary technology, DairyX has also enhanced the gelation of these casein micelles, allowing manufacturers to create firm, stretchy, and creamy products 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 use additives and emulsifiers to achieve a similar result, DairyX’s precision fermentation technology uses microorganisms, specifically yeast, to produce smart casein proteins. This technology has the potential to eliminate the need for additives in plant-based dairy products and make them more cost-effective.
DairyX is focused on creating yeast strains that can rapidly produce large quantities of casein, which can be used as a direct replacement for milk by dairy manufacturers without requiring any changes to their tools or processes. Other companies, such as NewMoo, Standing Ovation, and New Culture, are also working on producing casein using innovative methods.
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Lara Heller graduated from the University of Amsterdam in the Netherlands with a degree in New Media and Communication. During her studies, she specialized in digital media, social media strategies, and content creation. She participated in various digital media projects during her university years, focusing particularly on online journalism and media ethics. After graduation, Lara started working as a content strategist at one of Europe’s leading digital media agencies, where she developed campaigns that strengthened the digital presence of numerous international brands.
