DairyX: leading the way to cow-free, stretchy, protein-rich cheese

Israel's DairyX Foods has announced a big breakthrough in producing milk proteins without the need for cows, thanks to precision fermentation. The food-tech startup has developed a process to create casein proteins that naturally assemble into micelles – the essential building blocks of dairy products like cheese and yogurt.

In addition to crafting these next-generation casein micelles, DairyX has advanced its technology to enhance gelation – a key element in achieving the texture and consistency of traditional dairy products. This new process allows manufacturers to produce firm, stretchy, and creamy dairy alternatives using familiar methods, without sacrificing quality.

Casein micelles are crucial for the sensory appeal and nutritional profile of dairy products. Using precision fermentation, DairyX's innovative technology trains microorganisms, specifically yeast, to produce highly functional casein proteins. “Not all caseins produced through this process are created equal,” said Dr Maya Bar-Zeev, Head of Product Development & Downstream Processing. "We’ve developed yeast strains capable of producing advanced casein proteins that efficiently organize into micelles."

Dr Arik Ryvkin, CEO & Founder of DairyX, emphasized the challenge of making caseins through fermentation. “Creating casein proteins was our first hurdle, but the real challenge was upgrading them to self-assemble into micelles that give dairy products the texture and functionality consumers expect,” he explained.

Currently, many non-animal dairy products rely on additives such as stabilizers and emulsifiers, which often leave unpleasant aftertastes. DairyX's caseins, which mirror the amino acid sequences of their animal counterparts, eliminate these issues. “Our caseins don’t require the hormones or antibiotics used in traditional dairy farming,” added Galit Kuznets, Head of Strain Development &Fermentation.

DairyX isn't just focused on taste; affordability is a crucial goal. The company is engineering yeast strains that generate high yields of casein quickly, ensuring their products are both cost-effective and scalable for mass production.

Another barrier DairyX addresses is compatibility with existing manufacturing systems. “We’ve designed our casein as a drop-in replacement for traditional milk proteins, requiring no major adjustments to current dairy production processes,” continued Bar-Zeev.

"As much as I love cows, I don’t think they’re necessary for producing dairy," said Ryvkin. A scientist and former vegan, he explained that finding a genuine dairy alternative was nearly impossible, leading to his quest for better ingredients. DairyX's mission is to create dairy proteins that are structurally and functionally identical to cow’s milk, without the environmental downsides.

The impact of dairy farming extends beyond animal welfare, with dairy production accounting for over 3% of global greenhouse gas emissions. DairyX aims to reduce the industry’s reliance on cows while supporting more sustainable farming practices.

DairyX’s success lies in its proprietary technologies. Kuznets explained, “We’ve achieved critical milestones, from genetically modifying yeast to producing functional caseins, to developing a rapid screening process that identifies high-yielding strains. Additionally, we’ve utilized machine learning to optimize fermentation conditions. These advancements have allowed us to produce functional casein micelles efficiently.”

As Ryvkin noted, "Reproducing casein micelles from yeast is a major step forward. We’re now focused on scaling up and working with dairy companies to bring these innovations to the market." DairyX is committed to helping manufacturers create the dairy products consumers crave, while also reducing the environmental impact of traditional dairy farming.