Non-Animal Casein · Licensing now
Real casein, made by fermentation.
Casein proteins with bovine casein sequences, for cheese that melts and stretches. No animal inputs.
What is non-animal casein?
Non-animal casein is casein protein made by precision fermentation with precision-engineered E. coli strains. Its sequences match bovine casein, so it gives the melt, stretch and body of dairy. Manufacturers license the technology and produce it in their own plants, or Fooditive manages production at a CDMO near them.
Casein is the protein that gives cheese its melt and stretch. Non-animal casein brings that function to dairy and dairy-alternative products alike.
How it is madeCasein by the numbers
- > 90% total protein in our casein preparation
- 100% sequence identity to bovine caseins (in silico)
- Feb 2026 GRAS notices submitted to FDA
Dairy function, from fermentation
Applications
What non-animal casein does in your product
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Dairy function, made by fermentation
Casein brings melt, stretch, creaminess and heat stability. See what it does in each application.
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Pizza and mozzarella-style cheese
Casein micelles give real melt and stretch, so plant-based and hybrid cheese behaves like dairy cheese.
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Greek-style yogurt
Holds water for a thick, creamy texture, better yield and less whey on top.
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Protein shakes
Over 90% protein, and functional through UHT and retort for shelf-stable drinks.
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Plant-based milks and creamers
A neutral dairy taste and stable emulsions, even in hot coffee.
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Sauces and dressings
Keeps sauces and dressings creamy, with emulsions that hold together under heat.
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Bakery and bars
Adds dairy protein to bread, bars and baked goods.
The process
How is it made?
We use precision-engineered E. coli strains that secrete casein proteins able to form micelles. The strains ferment simple nutrients; we then purify the protein.
- The mission. Keep the dairy protein people know, and make it by fermentation as a second source next to dairy farming.
- The blueprint. We start from the sequence of bovine casein, a design nature perfected over thousands of years.
- The result. A licensable process: the strains, the protocols and the know-how to make casein in your plant.
What you get as a licensee
- Technology licence. Process design, fermentation protocols, purification and know-how. For partners who want to run production themselves.
- Joint validation. Trial design and support with your R&D team, for evidence on performance and scale.
- Scale-up support. From bench to pilot to production, with clear milestones and technology transfer.
- Market access. Regulatory support in the U.S. and other markets.
Technical profile
What we know today
| Parameter | Value |
|---|---|
| Product | Casein proteins with bovine casein sequences |
| Production | Precision fermentation with precision-engineered E. coli strains; no animal inputs |
| Total protein | > 90% |
| Allergenicity (in silico) | 100% identity to bovine caseinsAllergenOnline v21; no new allergenic epitopes predicted |
| Parameter | Value |
|---|---|
| Allergen declaration | Milk |
| Suggested ingredient name | “Casein (from fermentation)” or “casein preparation” |
| U.S. regulatory | GRAS notices submitted to FDAFebruary 2026 |
Good to know
What is the U.S. regulatory status?
GRAS notices submitted to FDA in February 2026. Licensing partners receive our safety dossier.
What about the EU and the UK?
Novel Food authorisation is required. We are preparing the dossier and plan to submit it together with our licensing partners.
How is it labelled?
It is a milk protein, so it is declared as a milk allergen. For the ingredient list we suggest “casein (from fermentation)” or “casein preparation”.
How was its safety assessed?
An in silico analysis (AllergenOnline v21) found 100% identity to bovine caseins and predicted no new allergenic epitopes. The assessment needs no new animal tests.
How do I test it?
Request a sample. We agree the sample size and the evaluation with you, from first screening to pilot support.
Let’s make casein together.
Tell us your product and your plant. We test with you, transfer the process and support your scale-up.