Imagindairy Breakthrough: US Regulatory Green Light for Animal-Free Dairy Proteins
Source: The DairyNews
Israeli food tech trailblazer, Imagindairy Ltd., has achieved a significant milestone by securing regulatory approval from the US Food and Drug Administration (FDA) for its animal-free proteins. The startup's innovative technology allows for the production of dairy duplicates, including cheeses, yogurt, and ice cream, without relying on traditional livestock.
Imagindairy joins the ranks of pioneers Remilk from Israel and Perfect Day from California, becoming the third company to receive a coveted "no questions letter" from the FDA for its animal-free whey protein. This clearance is essential for selling the product to food manufacturers in the US.
The precision fermentation technology developed by Imagindairy, founded in 2020, utilizes microorganisms such as yeast or fungi to create milk proteins that mirror those found in cow's milk. These proteins boast the same taste, texture, functionality, and nutritional value while remaining free of hormones. Professor Tamir Tuller, leading a 15-year research initiative at Tel Aviv University, spearheaded the technology, producing animal-free versions of whey and casein proteins.
Following FDA approval, Imagindairy is poised to collaborate with food companies to introduce dairy staples like milk, cream cheese, ice cream, and yogurt to the market without compromising on taste, price, or consumer experience. Co-founder and CEO Eyal Afergan expressed excitement about offering consumers the dairy experience without the reliance on traditional livestock.
In a strategic move, French dairy giant Danone invested in Imagindairy in May, potentially paving the way for joint collaboration on the development of animal-free dairy products. Afergan also hinted at plans to launch products in Israel in partnership with the Strauss Group once regulatory approvals are obtained from local health authorities.
Headquartered in Haifa, Imagindairy boasts a multidisciplinary team of 30 experts in microbiology, computational systems, and biotechnology, with support from The Kitchen FoodTech hub based in Israel.
The precision fermentation technology developed by Imagindairy, founded in 2020, utilizes microorganisms such as yeast or fungi to create milk proteins that mirror those found in cow's milk. These proteins boast the same taste, texture, functionality, and nutritional value while remaining free of hormones. Professor Tamir Tuller, leading a 15-year research initiative at Tel Aviv University, spearheaded the technology, producing animal-free versions of whey and casein proteins.
Following FDA approval, Imagindairy is poised to collaborate with food companies to introduce dairy staples like milk, cream cheese, ice cream, and yogurt to the market without compromising on taste, price, or consumer experience. Co-founder and CEO Eyal Afergan expressed excitement about offering consumers the dairy experience without the reliance on traditional livestock.
In a strategic move, French dairy giant Danone invested in Imagindairy in May, potentially paving the way for joint collaboration on the development of animal-free dairy products. Afergan also hinted at plans to launch products in Israel in partnership with the Strauss Group once regulatory approvals are obtained from local health authorities.
Headquartered in Haifa, Imagindairy boasts a multidisciplinary team of 30 experts in microbiology, computational systems, and biotechnology, with support from The Kitchen FoodTech hub based in Israel.
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