DairyX Foods Ltd., a cutting-edge food-tech startup, is making waves in the dairy industry with its groundbreaking approach to producing authentic milk proteins without the need for cows. Using precision fermentation, DairyX has developed a method to create casein proteins that self-assemble into micelles, the essential building blocks of dairy products like cheese and yogurt.
Their achievement goes beyond simply replicating casein; DairyX has also refined a complementary technology to enhance the gelation of these casein micelles. This development, considered the holy grail of the industry, enables manufacturers to use their traditional dairy-making processes to produce firm, stretchy, and creamy products, just like those made from traditional cow’s milk.
Consumers crave the taste and health benefits of dairy products, and casein micelles play a critical role in delivering that experience. DairyX’s precision fermentation technology uses microorganisms, specifically yeast, to produce ‘smart’ casein proteins. This means the yeast is engineered to produce casein with specific properties that ensure its effective organization into micelles.
“Not all caseins produced using precision fermentation are alike,” explains Maya Bar-Zeev, PhD, Head of Product Development and Downstream Processing at DairyX. “We trained yeast to produce the next generation of casein. DairyX’s patent-pending casein is an advanced form designed to precisely and effectively organize into micelles.”
“The industry understands the difficulty of producing caseins using precision fermentation. Our initial goal was to overcome this hurdle. Once we successfully crafted caseins, the next challenge was to create caseins that could self-assemble into gelating micelles to achieve the dairy properties manufacturers desire,” explains DairyX CEO and founder Arik Ryvkin, PhD.
Traditionally, manufacturers of animal-free dairy products have relied on additives like stabilizers, emulsifiers, and thickeners, which often fall short of the performance of cow’s milk and can even introduce unpleasant aftertastes. These additives fail to fully satisfy consumer cravings for a true dairy experience.
“DairyX caseins have amino acid sequences identical to those of their animal counterparts, making them, in fact, non-genetically modified,” explains Galit Kuznets, Head of Strain Development and Fermentation at DairyX. “Our casein also eliminates the need for hormones and antibiotics commonly used in dairy farms.”
DairyX’s technology addresses the key consumer concerns of taste and affordability. By creating yeast strains that produce high yields of casein in short timeframes, DairyX ensures cost-effective ingredients, a crucial factor for widespread adoption by dairy manufacturers.
“Another significant challenge faced by dairy companies is adapting their production facilities to incorporate new ingredients,” explains Bar-Zeev. “This is why we created a drop-in replacement for milk that does not require process changes or retooling.”
Dr. Ryvkin’s vision for creating sustainable dairy proteins that mimic cow’s milk in structure and function is driven by his personal experience as a scientist and former vegan. “I am a fan of cows—just not for producing dairy,” he says. “As a scientist and former vegan, I didn’t eat plant-based dairy for a decade because I didn’t find truly tasty and additive-free products. To genuinely mimic traditional dairy, producers needed to start with different source ingredients.”
DairyX’s revolutionary technology holds immense potential for a more sustainable and ethical future for the dairy industry.
Worldwide, over 270 million cows dedicate their lives to producing dairy products. This has significant environmental and ethical implications. Dairy production contributes to over 3% of global greenhouse gas emissions and requires extensive land and water resources. While completely eliminating cow’s milk as a food source is not practical, DairyX is committed to reducing the dairy industry’s dependence on traditional milk as a raw ingredient. This shift promotes sustainability, improves animal welfare, and frees up precious land and water for other uses.
“As protein ingredients, DairyX micelles are cholesterol and lactose-free, giving our clients, the CPG companies, the versatility to decide which fats and sugars to add to their formulations,” explains Dr. Ryvkin.
DairyX’s deep tech sets it apart from other solutions in the market. Kuznets highlights the company’s proprietary technologies and protocols: “We have achieved several key objectives with our solutions. Our biological design genetically manipulated yeast to produce functional caseins that we organized into micelles. We developed a fast-tracked screening process that simulated evolution to locate super-producers of protein from among millions of yeast strains. Our machine-learning models simulated fermentation to determine optimal fermentation conditions. We have proven our ability to create a gel from reconstituted casein micelles. All these ingenuities have helped us work smarter and faster to create highly functional micelles.”
Looking ahead, DairyX is focused on scaling up its fermentation process and collaborating with dairy companies to bring its innovative solutions to market. “Recreating casein protein micelles from yeast is an important milestone,” concludes Ryvkin. “We are currently focused on scaling up our fermentation process and collaborating with dairy companies. These achievements bring us one essential step closer to helping dairy companies make the exact products consumers desire while helping cows live happier lives.”
Founded in 2022, DairyX is on a mission to replace cows as the sole source of dairy protein through the use of precision fermentation. The company develops animal-free dairy proteins for food companies to produce tasty, nutritious, and easy-to-manufacture products. DairyX is committed to climate resilience and reducing greenhouse gas emissions and resource use.
DairyX’s solutions are the result of the collective expertise of a talented multidisciplinary team of scientists, fermentation experts, product developers, and advisors. The company has garnered support from notable investors including Peregrine Ventures, Jesselson, Phibro Animal Health Corporation, the Israel Innovation Authority, and Incentive – Peregrine’s Incubator. DairyX has also signed a letter of intent with CSM Ingredients and several other dairy partners, indicating its strong position in the industry.
DairyX’s journey is a testament to the power of innovation and the potential of precision fermentation to create a more sustainable and ethical food system. Their groundbreaking technology is paving the way for a future where dairy is delicious, accessible, and truly kind to both the planet and its inhabitants.
