Multiple startups can now make casein proteins without cows. But do the unit economics add up? Israeli startup DairyX weighs in….
The legal dispute between the animal-free dairy pioneer and co-manufacturer Olon is turning increasingly ugly, with Olon arguing that Perfect Day is presenting “a false narrative” of their deteriorating relationship.
Under the deal, Leprino will have exclusive global rights to produce casein proteins made via Fooditive’s precision fermentation platform.
Palacios’ Spanish omelets are sold in a ready-to-eat format in retail and foodservice locations in multiple countries.
In court docs filed today, Perfect Day accuses manufacturing partner Olon of breach of contract, fraud, and misappropriation of trade secrets.
Like many players in the space, The Vegetarian Butcher has been exploring clean label binders that can serve as alternatives to egg white and methylcellulose in meat alternatives.
The partnership gives New Culture access to “some of the largest and most sophisticated fermentation facilities on the planet.”
According to Olon, it is owed $112m in unpaid manufacturing fees, unreimbursed CapEx, raw materials costs and other costs, plus an estimated $32m in damages resulting from Perfect Day’s alleged fraud.
Making dairy without cows is cleaner, greener and kinder, says Bon Vivant. But is it commercially viable?
According to the new definition, precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology.
The Breyers launch comes hot on the heels of Nestlé’s ‘Better Whey’ product from Orgain, which features whey protein made by microbes in fermentation tanks instead of cows.
Vivici has been able to move unusually rapidly by leveraging its founders’ expertise in dairy proteins and industrial-scale biomanufacturing, says CEO Stephan van Sint Fiet.
According to its CEO: “We still have quite a bit of runway as we’ve been very lean. Part of that is because we’ve never invested in large-scale production capacity [in-house] and we’ve never entered the B2C world.”
The Israeli startup expects products containing its animal-free whey protein to launch in the US within the year.
It also teased “a major CPG partner launch” with its whey from fermentation and said it would unveil “new molecules which will bring the impact of precision fermentation to more products and markets.”
Barely a month goes by without a new startup producing ‘animal-free’ dairy proteins via genetically engineered microbes or plants. But what will distinguish the winners from the losers in this nascent space?
Today there are multiple startups making dairy proteins without cows. But back in 2014, Ryan Pandya and Perumal Gandhi were in a field of one…
Is there a market for ‘animal-free’ dairy? Is making it via precision fermentation commercially viable, and how do you talk to consumers about it?
New Culture says it is on track to produce ‘animal-free’ mozzarella at cost parity with its conventional counterpart within three years.
Perfect Day plans to sell its consumer brands so it can focus on its core business as a b2b supplier of whey protein via precision fermentation.
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