Dairy and plant-based
Recreating the physics of dairy.
We license a fermentation platform for non-animal casein, the protein that gives cheese its melt and stretch.
What is non-animal casein?
Non-animal casein is casein made by precision fermentation instead of from milk. We make it with precision-engineered E. coli strains, and license the technology to manufacturers.
It is for dairy processors and for plant-based and hybrid makers alike. GRAS notices were submitted to FDA in February 2026.
Discover non-animal caseinWho we work with
A partner who meets you where you are
The challenge
Beyond mimicry
Plant-based products often rely on starches and gums. The casein micelle gives melt, stretch and mouthfeel, and it is hard to match with plant proteins alone.
Dairy companies, in turn, are asked to cut Scope 3 emissions without changing the taste people expect.
Casein made by fermentation can serve both: the function of dairy protein, from a new source.
The solution
Real casein function
Where it works
- Mozzarella and pizza cheese analogues. Melt and stretch from casein rather than starches and gums.
- Yogurts. Body and mouthfeel in fermented dairy-style products.
- Plant-based and hybrid milks. Dairy protein function in drinks made partly or fully from plants.
- Shelf-stable nutrition drinks. High-protein drinks processed by UHT or retort.
- Frozen desserts and reduced-sugar yogurts. Fooditive Sweetener® Keto-Fructose (5-keto-D-fructose, 5-KDF) lowers the freezing point and replaces sugar solids.
The partnership model
Produce it in your plant, or near it
Technology licensing. For partners with fermentation capacity. We license the strain and the process, with a technology transfer package of process flow diagrams and SOPs.
Production managed by Fooditive. For companies without fermentation capacity, Fooditive manages production at a contract manufacturer (CDMO) near your factory. The ingredient is made close to your line.
The joint pilot programme
Prove it in your product
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Define the challenge
For example: improve the melt of a plant-based pizza cheese.
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Run a pilot trial
We design a paid or co-funded pilot, targeting 8–18% casein in cheese analogues or 2–10% in plant-based milks.
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Validate the concept
Our technical team supports your formulation work until the concept is validated.
Find solutions for your industry
Questions from dairy and plant-based teams
What is the U.S. regulatory status of non-animal casein?
GRAS notices submitted to FDA in February 2026.
How is non-animal casein made?
By precision fermentation with precision-engineered E. coli strains, then purification. The strains and the process are part of the licence.
What equipment do we need?
The fermenters and processing lines you already have. Without them, Fooditive manages production for you at a CDMO near your plant.
Does 5-KDF count as added sugar in a reduced-sugar yogurt?
Not classified as Added Sugars under most regulatory definitions; final labelling is subject to jurisdiction-specific guidance.
Can we test it first?
Yes. Request a sample, or apply for the joint pilot programme to test it in your own product.
Let's take dairy further, together.
Tell us your product, plant and volumes. We'll propose the right first trial.