### Creating Dairy Without the Cow
Food-tech start-up NewMoo, Ltd. is making waves in the dairy industry by leveraging plant molecular farming (PMF) to produce casein proteins, crucial components for making cheese. Caseins make up about 80% of the proteins in dairy milk, and their absence has been a significant hurdle for cheese alternatives in replicating the genuine cheese experience. NewMoo’s breakthrough allows cheesemakers to deliver traditional dairy cheese’s sensory properties, nutrition, and cost-effectiveness via an animal-free and sustainable pathway.
### NewMoo’s Technological Breakthrough
Scientists at NewMoo have developed a method to express casein proteins in plant seeds, which can be cultivated through conventional field agriculture. After three years of research and development, the start-up has unveiled proteins that match dairy proteins in nutrition, composition, and function. This innovation is anchored on exclusive research and intellectual property from the Weizmann Institute of Science in Rehovot, Israel.
The process involves expressing two or more caseins within a single plant using a novel approach to plant molecular farming. These plants are grown in outdoor fields and harvested to produce a hormone-free, lactose-free, and cholesterol-free liquid casein base. This base replicates the functional traits of dairy cheese, including melting and stretching behavior, aroma, flavor, and texture.
“Our animal-free liquid casein mimics all the functional traits of real milk protein for crafting cheese the traditional way,” explains Daphna Miller, NewMoo co-founder and CEO. This innovation allows cheese manufacturers to use existing equipment without modifications, making the transition seamless and cost-effective.
### NewMoo’s Competitive Edge
NewMoo’s team comprises experts with extensive experience in the dairy and consumer packaged goods (CPG) industries. Unlike precision fermentation practices that rely on costly bioreactor machinery, NewMoo’s method uses plant seeds as bioreactors. This approach not only simplifies the production process but also makes it highly scalable and cost-effective.
“This method of making previously animal-based foods from non-animal sources is a win-win situation,” Miller adds. “It benefits consumers, dairy producers, farmers, 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.”
Hod Yanover, co-founder and Vice President of Food Development, emphasizes that NewMoo aims to help dairy cheese manufacturers broaden their market scope to include the growing flexitarian demographic. According to Euromonitor, 42% of consumers worldwide identify as flexitarian, and the global cheese market is projected to grow from USD 135 billion to USD 220 billion by 2028.
### Implications for Agritech and Investors
NewMoo’s innovative approach to producing casein proteins through plant molecular farming has significant implications for the agritech sector and investors. By eliminating the need for cows in dairy production, the company addresses several critical issues, including animal welfare, environmental sustainability, and resource efficiency. This aligns with the increasing consumer demand for ethical and sustainable food products.
For investors, NewMoo presents a compelling opportunity. The company’s scalable and cost-effective production method, combined with its strong intellectual property portfolio and experienced team, positions it well to disrupt the traditional dairy industry. The potential market for animal-free dairy products is substantial, given the growing flexitarian population and the projected growth of the global cheese market.
NewMoo’s successful debut in the “happy cow” space marks a significant milestone in the evolution of the dairy industry. By harnessing the power of plant molecular farming, the company is paving the way for a more sustainable, ethical, and cost-effective future for dairy production.
