“No Cow,” Guilt-Free dairy revolution via a natural process of precision fermentation
Good news for those seeking environmentally conscious dietary habits by reducing consumption of animal protein. The Israeli start-up Imagindairy, Ltd., is milking new technology to leave the cow out of the dairy equation. The company is creating true milk proteins that are indistinguishable from the real thing via a natural process of precision fermentation.
Imagindairy’s unique technology is based on 15 years of research by Tuller, channeling evolutionary genomics for the advancement of high yield protein production. The technology can be readily integrated into existing dairy food production facilities. The start-up already raised US$1.5M in seed funding.
Recreating Casein and Whey
Imagindairy’s proprietary technology recreates nature-identical, animal-free versions of whey and casein proteins that can be used to produce dairy analogs. They have the flavor and texture – and, importantly, the functionality and nutritional value – of their animal-based counterparts. This opens new opportunities to develop a full range of non-dairy products that perfectly mimic dairy versions yet contain no cholesterol, or GMO’s. They also are lactose-free, serving consumers with lactose intolerance or sensitivity. At the same time, the proprietary technology radically lowers the burden of dairy livestock on the environment.
“Our microflora-based production method was inspired by nature to recreate these proteins,” explains Eyal Afergan, PhD, Co-founder and CEO of Imagindairy. The unique protein structure of dairy milk is what provides its characteristic texture, flavor, and nutritional value. Imagindairy’s animal-free dairy products boast the same complement of nutrients, from protein content to mineral composition, including calcium.
“I look forward to being able to give my kids such treats as a cup of nutritious, tasty milk or creamy yogurt without the hard impact on animals or on the environment they must inherit,” says Afergan.
Imagindairy was co-founded by a multidisciplinary team of prominent experts in microbiology, computational systems, and biotechnology with the support of Israel-based The Kitchen FoodTech hub. The team, headed by Dr. Arie Abo, PhD, a specialist in protein biochemistry, in collaboration with Tamir Tuller, PhD, a professor at Tel Aviv University, to advance emerging technology to overcome production bottlenecks and create a commercially viable, guilt-free milk product, without forfeiting quality or functionality.
