making animal-free dairy
With precision fermentation
Similar to how traditional fermentation is used to produce alcohol when brewing beer or wine, precision fermentation leverages microorganisms such as yeast to produce specific milk proteins like casein. Casein is the key structural protein in milk that gives cheese its stretch, texture, and functional performance — properties that are essential for achieving the same sensory and processing characteristics as conventional dairy.
old Microorganisms,
new Tricks.
We first identify the cow genes responsible for making milk and use genetic engineering to teach microorganisms to produce milk protein. So imagine, instead of producing alcohol, a yeast culture would produce milk protein.
Just
Brew it.
The microorganisms are then cultivated in a fermenter, where they are fed a nutrient-rich medium containing sugars and other essential nutrients.
During fermentation, the microorganisms convert these nutrients into the target milk proteins, in our case, casein.
Once the fermentation process is complete, the proteins are separated and purified from the microbial biomass, yielding a pure, bioidentical casein powder — molecularly identical to those found in cow’s milk.
Casein:
The foundation of dairy
The key milk protein that gives dairy its structure, stretch, and creamy indulgence — now brewed without the cow. Our bioidentical casein forms the base for cheese, yogurt, milk foam, and beyond, unlocking the full sensory and functional experience of dairy through precision fermentation. The same dairy you know and love, reimagined for a future without animals.