Pureture Revolutionizes Yeast Protein Cultivation for Sustainable Dairy Alternatives
Source: The DairyNews
Biotech company Pureture has unveiled a groundbreaking technology that enhances the cultivation process for yeast protein, a vital component in its alternative casein production.
Pureture’s latest innovation reduces the cultivation time for yeast protein by up to 30%, resulting in significant time and cost savings. Additionally, this method virtually eliminates foam formation during production, minimizing the need for antifoaming agents and other additives.
“This cleaner, more efficient production method aligns with the growing consumer demand for clean label products – foods that are free from unnecessary additives and artificial ingredients,” Pureture stated.
The company's plant-based casein protein, produced using the enhanced yeast cultivation technology, retains essential functional properties such as emulsification and thickening. This makes it suitable for use in dairy alternatives like milk, cheese, and protein shakes.
Founded by Rudy Yoo, Pureture is dedicated to developing animal-free ingredients that replicate the functions of animal-based proteins. The company’s vision is to create sustainable plant-based proteins that can replace dairy products, catering to the increasing consumer demand for environmentally friendly food production.
“This breakthrough represents a significant step towards sustainability in food production,” the company said. “By improving the production efficiency of plant-based casein protein, Pureture’s technology supports the food industry’s shift towards more sustainable practices.”
Currently under patent application in the US, this technology offers food companies an opportunity to innovate and lead in the clean label market.
“Pureture’s commitment to pioneering advancements in food technology is evident in this latest achievement,” the company added. “As the company continues to push boundaries, it paves the way for a healthier and more sustainable future, reinforcing its position as a leader in the industry.”
“This cleaner, more efficient production method aligns with the growing consumer demand for clean label products – foods that are free from unnecessary additives and artificial ingredients,” Pureture stated.
The company's plant-based casein protein, produced using the enhanced yeast cultivation technology, retains essential functional properties such as emulsification and thickening. This makes it suitable for use in dairy alternatives like milk, cheese, and protein shakes.
Founded by Rudy Yoo, Pureture is dedicated to developing animal-free ingredients that replicate the functions of animal-based proteins. The company’s vision is to create sustainable plant-based proteins that can replace dairy products, catering to the increasing consumer demand for environmentally friendly food production.
“This breakthrough represents a significant step towards sustainability in food production,” the company said. “By improving the production efficiency of plant-based casein protein, Pureture’s technology supports the food industry’s shift towards more sustainable practices.”
Currently under patent application in the US, this technology offers food companies an opportunity to innovate and lead in the clean label market.
“Pureture’s commitment to pioneering advancements in food technology is evident in this latest achievement,” the company added. “As the company continues to push boundaries, it paves the way for a healthier and more sustainable future, reinforcing its position as a leader in the industry.”
