Better Dairy's Innovations in Precision Fermentation: A Closer Look at Casein and Osteopontin
Sourse: dairynews.today
London-based Better Dairy is advancing the field of precision fermentation by developing dairy proteins such as casein and osteopontin, catering to the market demand for infant nutrition and health foods.
London-based precision fermentation company Better Dairy is making significant strides in the production of dairy proteins, focusing primarily on casein and osteopontin to meet the increasing demand for infant nutrition and health foods. Unlike many of its competitors who create single or partially functional caseins, Better Dairy produces all four casein proteins with proper phosphorylation, which is vital for calcium interaction and traditional cheese functionality, as explained by David Nunn, the chief scientific officer at Better Dairy, during the Future Food-Tech event in San Francisco.
The company's proteins lay the foundation for a dairy-free 'recipe for creating milk,' which can be processed into cheese using traditional methods. This innovation allows for the creation of dairy-free hard cheese that can undergo aging and ripening, unlike other technologies that rely solely on casein or plant-based proteins. Better Dairy showcased its aged cheddar cheeses at the event, highlighting the maturation process facilitated by lactic acid bacteria.
Better Dairy focuses on high-value aged cheeses, such as Gruyere and vintage cheddar, for better margins as compared to more conventional options like mozzarella or pizza cheese.
In addition to casein, Better Dairy is developing osteopontin, a protein found in human breast milk that supports infant nutrition and healthy aging. According to Jevan Nagarajah, CEO and founder of Better Dairy, while lactoferrin is a popular commercial premium milk protein, osteopontin shows promise in calcium metabolism and bone health.
With a growing interest in bridging the nutritional gap between human and bovine milk, particularly through components like human milk oligosaccharides (HMOs), Better Dairy is also exploring other milk proteins such as beta-lactoglobulin (BLG) for their functional benefits.
The company is preparing for its next fundraising round to commercialize its casein micelles and osteopontin, seeking regulatory approvals in the US, Europe, and Asia.
The company's proteins lay the foundation for a dairy-free 'recipe for creating milk,' which can be processed into cheese using traditional methods. This innovation allows for the creation of dairy-free hard cheese that can undergo aging and ripening, unlike other technologies that rely solely on casein or plant-based proteins. Better Dairy showcased its aged cheddar cheeses at the event, highlighting the maturation process facilitated by lactic acid bacteria.
Better Dairy focuses on high-value aged cheeses, such as Gruyere and vintage cheddar, for better margins as compared to more conventional options like mozzarella or pizza cheese.
In addition to casein, Better Dairy is developing osteopontin, a protein found in human breast milk that supports infant nutrition and healthy aging. According to Jevan Nagarajah, CEO and founder of Better Dairy, while lactoferrin is a popular commercial premium milk protein, osteopontin shows promise in calcium metabolism and bone health.
With a growing interest in bridging the nutritional gap between human and bovine milk, particularly through components like human milk oligosaccharides (HMOs), Better Dairy is also exploring other milk proteins such as beta-lactoglobulin (BLG) for their functional benefits.
The company is preparing for its next fundraising round to commercialize its casein micelles and osteopontin, seeking regulatory approvals in the US, Europe, and Asia.
