Imagindairy gains regulatory approval to market animal-free dairy proteins in Israel

Imagindairy, a food-tech startup based in Haifa, has received regulatory clearance from Israel’s Health Ministry to market its animal-free whey proteins. This approval allows the company to collaborate with food manufacturers to produce dairy alternatives, including cream cheese, ice cream, and yogurt. The company’s precision fermentation technology enables the production of milk proteins without animal involvement, offering a sustainable and ethical solution to conventional dairy.

This milestone follows Imagindairy’s earlier success in gaining approval from the US Food and Drug Administration (FDA) to sell its whey proteins to American food manufacturers. The company now joins Israel’s Remilk as one of the few to achieve regulatory clearance for animal-free dairy proteins in the country.

Founded in 2020 by CEO Eyal Afergan, Dr Arie Abo, and Professor Tamir Tuller, Imagindairy has developed a proprietary precision fermentation platform. The technology uses microorganisms, such as yeast and fungi, to produce milk proteins like whey and casein, which are chemically identical to those found in cow’s milk. These proteins retain the taste, texture, and nutritional value of traditional dairy products but are hormone-free and cholesterol-free, offering consumers a healthier and more sustainable choice.

“Approval to market our products in Israel is a significant milestone for the company, demonstrating the safety of our quality milk proteins,” Afergan told The Times of Israel. “We are excited to bring our products to the Israeli market and provide consumers with a quality, healthy dairy experience, without reliance on animals.”

Tuller, a professor at Tel Aviv University, has spearheaded 15 years of research into fermentation technology, which forms the foundation of Imagindairy’s innovation. The technology creates animal-free whey and casein proteins, enabling the production of a wide range of dairy alternatives that replicate traditional dairy in functionality and flavor.

Imagindairy has already attracted significant interest from global and local food manufacturers. Last year, French dairy giant Danone made a strategic investment in the company, hinting at potential collaborations to develop animal-free dairy products. Domestically, Imagindairy has been working with the Strauss Group, aiming to introduce its products to the Israeli market.

The startup operates with support from The Kitchen, an Israeli foodtech hub, and has backing from prominent investors, including Target Global, Strauss Group, Emerald Technology Ventures, Collaborative Fund, and New Climate Ventures.

In addition to offering sustainable dairy alternatives, Imagindairy’s efforts address pressing concerns about food security. By reducing reliance on animal agriculture, the company provides a pathway toward a more resilient and independent food system in Israel. Afergan emphasized this point, stating, “This approval allows us to continue developing sustainable solutions, a topic that is becoming increasingly prominent in the public agenda, given Israel’s need for food security to ensure a continuous and independent food supply for its residents.”