Key Takeaways
- NewMoo, Ltd., a food-tech start-up, uses plant molecular farming (PMF) to produce casein proteins for making cheese.
- NewMoo’s caseins are designed to replicate the sensory properties and nutritional profile of traditional dairy cheese.
- The start-up’s technology is based on research from the Weizmann Institute of Science in Israel.
- NewMoo’s process is cost-effective, animal-free, and sustainable.
- The innovation aims to broaden market scope for dairy cheese manufacturers and cater to the growing flexitarian demographic.
NewMoo Introduces Plant-Derived Casein for Crafting Animal-Free Cheese
Food-tech start-up NewMoo, Ltd. has made its debut in the “happy cow” space by using plant molecular farming (PMF) to produce casein proteins essential for making cheese. Caseins, which comprise about 80% of the proteins in dairy milk, are crucial for replicating the genuine cheese experience. NewMoo’s approach offers a cost-effective, animal-free, and sustainable alternative to traditional dairy cheese.
Developing Dairy Without the Cow
NewMoo’s scientists have developed a method to express casein proteins in plant seeds that can be cultivated through traditional field agriculture. After three years of development, NewMoo unveiled proteins that match dairy proteins in nutrition, composition, and function. The start-up’s technology is built on exclusive research and intellectual property from the Weizmann Institute of Science in Rehovot, Israel.
The innovation allows for the expression of two or more caseins within a single plant via a novel PMF approach. The plants are grown in outdoor fields, harvested, and processed into a hormone-free liquid casein that is naturally free of lactose and cholesterol, yet replicates the functionality of dairy cheese.
Daphna Miller, NewMoo co-founder and CEO, explained the significance of this development: “Our animal-free liquid casein mimics all the functional traits of real milk protein for crafting cheese the traditional way. This means it can seamlessly replace dairy milk in any dairy cheese manufacturing facility without the need for any special equipment or reconfiguration of existing equipment.”
NewMoo’s Competitive Edge
NewMoo’s process is designed to be highly efficient and cost-effective, offering a sustainable source of milk proteins. The company’s caseins can form the basis for cheese with the same melting and stretching behavior, aroma, flavor, and texture as traditional dairy cheese.
Miller highlighted the benefits of their approach: “Unlike protein powders, the NewMoo liquid casein is production-ready, helping streamline production and go-to-market. As opposed to current precision fermentation practices, our approach doesn’t require expensive bioreactor machinery to grow our proteins. The plant seeds themselves act as bioreactors.”
This method provides flexibility to produce complex proteins in abundance and at cost parity. The manufacturing process is easily scalable, allowing for simple implementation.
Benefits for the Industry and Consumers
NewMoo aims to assist dairy cheese manufacturers in broadening their market scope to include the growing flexitarian demographic. Hod Yanover, co-founder and Vice President of Food Development for NewMoo, emphasized the market potential:
“Our goal is to assist dairy cheese manufacturers in broadening their market scope to include the burgeoning flexitarian demographic. We empower cheesemakers to create delectable and nutritious guilt-free products with ease and at no added costs.”
According to Euromonitor data, 42% of consumers worldwide identify as flexitarian. The global cheese market, valued at USD 135 billion, is projected to reach USD 220 billion by 2028. Despite the potential, the alternative dairy movement has lagged due to sensory and nutritional setbacks. NewMoo’s innovation addresses these challenges by offering a plant-based casein that replicates the sensory properties and nutritional profile of traditional dairy cheese.
Sustainability and Future Prospects
NewMoo’s approach benefits various stakeholders, including consumers, dairy producers, farmers, and the environment. Miller stated:
“This method of making previously animal-based foods from non-animal sources is a win-win situation. It benefits the consumers, the dairy producers, farmers, the health- and animal welfare-conscious flexitarians, and the global climate. We believe that this technology is the most suitable for bringing the future of sustainable animal-free dairy products.”
By leveraging plant molecular farming, NewMoo aims to contribute to a more sustainable and efficient dairy industry, aligning with the growing consumer demand for more sustainable and ethical food options.
Image provided by NewMoo
