World 06.02.2024

Remilk Achieves Milestone as First Animal-Free Milk Protein Approved for Use in Canada

Source: The DairyNews
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Remilk, a global pioneer in animal-free dairy development, proudly announces the receipt of Health Canada's "Letter of No Objection," marking the historic approval of its animal-free Beta-Lactoglobulin (BLG) protein for use and sale in Canada.
Remilk Achieves Milestone as First Animal-Free Milk Protein Approved for Use in Canada
This regulatory milestone follows earlier approvals from the FDA and the Singapore Food Agency in February 2023 and the groundbreaking approval in Israel in April.

Remilk's BLG protein, equivalent to its cow-derived counterpart, is now authorized for use in Canada, allowing its incorporation into a range of products such as milk, ice cream, yogurt, cream cheese, and more. Notably, these products maintain the same taste and texture as traditional dairy while offering advantages such as being lactose-free, cholesterol-free, and devoid of growth hormones. Additionally, Remilk's protein boasts significant nutritional and environmental benefits.

Aviv Wolff, Co-Founder and CEO of Remilk, expresses the significance of this achievement, stating, "This is an important day for us at Remilk, and a historic one for Canada as it opens its doors to the new-dairy revolution." He emphasizes the strategic approach taken in obtaining regulatory approvals worldwide, with Canada prioritized following the FDA's endorsement.

Remilk's animal-free BLG milk protein is produced via precision fermentation, eliminating the need for cows in the manufacturing process. Dr. Ori Cohavi, Co-Founder and CTO at Remilk, underscores the safety and purity of their protein, validated by Health Canada's acceptance and becoming the fourth health administration to confirm its equivalence to traditional milk protein.

Highlighting the significance of entering the Canadian market, Wolff states, "Canada is an important market for us, and we are proud to be the first to enter with an opportunity to deliver an unparalleled dairy experience for Canadians." He envisions collaborations with leading food companies to offer consumers a guilt-free indulgence, emphasizing that Remilk's animal-free protein represents a breakthrough in creating a more sustainable, planet-friendly, and animal-friendly food generation.

Remilk's approach involves precision fermentation, a patented manufacturing method that requires a fraction of Earth's resources compared to traditional dairy. The company's animal-free protein provides a rich and creamy dairy experience without the environmental and health-related drawbacks associated with traditional dairy production. In essence, Remilk is redefining dairy without the need for cows.
Aaron Smith
Aaron Smith
Professor of Agricultural and Resource Economics at the University of California
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Dr. Sylvain Charlebois
Dr. Sylvain Charlebois
senior director of the agri-food analytics lab and a professor in food distribution and policy at Dalhousie University.
‘Lab-grown’ animal-free dairy protein receives approval, paving the way for sustainable alternatives in the dairy industry.
February 2024
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