New York-based biotech company Pureture has developed a groundbreaking vegan casein using traditional yeast-based fermentation. The plant-based milk protein, designed for use in alternative dairy products, boasts a neutral taste and odour while being more cost-effective than its conventional dairy counterpart. The company’s innovative process bypasses regulatory steps, enabling swift market entry. Pureture’s plant-based casein replicates the functionalities of conventional dairy casein, eliminating the need for additives like starches, gums, and emulsifiers. The proprietary technology and streamlined production process have allowed Pureture to offer the product at a lower price point, making it an appealing option for dairy companies and global ingredient vendors seeking to transition to more sustainable alternatives.
Pureture, a New York-based biotech company, is making waves in the world of dairy alternatives by introducing novel vegan casein derived from yeast-based fermentation. This breakthrough innovation not only offers a neutral taste and odour but is also priced more competitively than traditional dairy proteins.
Formerly known as Armored Fresh Technologies, Pureture underwent a rebranding earlier this year, distinguishing itself from its South Korean plant-based dairy counterpart, Armored Fresh. The company was founded by Rudy Yoo in October 2022.
Pureture’s approach involves utilising a traditional liquid fermentation process to create a plant-based casein formulation. Unlike traditional methods, this process allows for a faster route to market entry, as it sidesteps certain regulatory hurdles. The company combines yeast with vegan ingredients (excluding GMOs) to produce the protein.
Casein is a crucial component in conventional dairy products, contributing to their stable emulsion and preventing the separation of fat and water, which gives milk its characteristic texture. This binding quality is also responsible for the meltability and stretchability of cheese, attributes often absent in vegan cheese alternatives. Pureture’s plant-based casein successfully mimics these functionalities, making it a cleaner and more natural option by eliminating the need for starches, gums, and emulsifiers.
A spokesperson for Pureture detailed the six-step process that the vegan casein undergoes. It begins with cultivating a yeast strain, followed by enrichment. Subsequent steps involve protein separation, emulsification functionality testing, sterilization, and drying for final use.
Pureture’s production capabilities include fermentation tanks of varying sizes, allowing for the production of 200 tons of protein per month. This equates to an annual output of 2,400 tons of vegan casein.
The company’s proprietary technology and manufacturing process have enabled it to price the vegan casein lower than the market average. The combination of a self-selected yeast strain and an efficient yeast fermentation process contributes to its cost-effectiveness. Additionally, the continuous nature of the fermentation, protein recovery, and emulsification processes allows for a production cost that is 20% to 30% lower than traditional dairy ingredients.
Pureture’s ambitions extend to partnering with major dairy companies to co-brand its plant-based casein and collaborating with global ingredient vendors to expand its usage. The brand aims to redefine label transparency by focusing on clean labels that feature unadulterated plant proteins, aligning with the growing trend toward more transparent and sustainable food options.
Founder Rudy Yoo emphasised Pureture’s commitment to creating a purer and more sustainable future through innovation. He highlighted the company’s mission to preserve the sensory experiences of dairy while delivering cleaner labels and contributing to sustainability.
This development comes in the wake of other advances in the field, including the successful scaling of precision-fermented casein by US brand New Culture and the introduction of plant-based casein protein by Climax Foods. As interest in alternative proteins continues to grow, companies worldwide are exploring diverse solutions to reshape the landscape of dairy alternatives.
