Start-up that makes dairy-like fat from yeast joins Food Fermentation Europe
Food Fermentation Europe (FFE), a trade body that advocates for a faster regulatory system for fermentation-derived foods and ingredients in Europe, has welcomed a new member in Swiss biotech start-up Cultivated Biosciences.
The Horgen-based start-up develops a fat ingredient by turning yeast into ‘yeast cream’ through biomass fermentation. The ingredient is neutral in taste, is GMO-, lactose-, and allergen-free and can be used as a clean-label emulsifier and stabilizer in alt milk, yogurt, ice cream, cream cheese and desserts. The ingredient cannot be used for hard cheeses and whipped cream as it does not have the right fat profile, we were told.
“There is a need for better texture to match the dairy experience and cleaner labels for healthier products - both currently hurdles for the consumption of alternatives,” a spokesperson for the Swiss biotech firm told us.
FFE’s other members include Better Dairy, Bon Vivant, Formo, ImaginDairy, MicroHarvest, Onego Bio, Standing Ovation, Those Vegan Cowboys and Vivici.
Cultivated Biosciences is at proof-of-concept stage currently with an ambition to commercialize its ‘yeast cream’ ingredient next year. Thus, it hasn’t started engaging with European regulators yet.
On joining FFE, CEO and co-founder Tomas Turner said: “Regulatory and policy frameworks significantly influence innovation. We are impressed with FFE's efforts and are excited to collaborate with them to create better policies for the future of European food production.”
FFE president Jevan Nagarajah added: “We are delighted to welcome Cultivated Biosciences, our second biomass fermentation member. We are excited to continue growing and supporting the EU in becoming a global leader in fermentation-enabled foods.”
As reported in sister publication FoodNavigator-Europe, precision fermentation-derived dairy players have started submitting novel food applications for pre-market approval in the EU – but none of these have been approved yet. Barriers, such as lengthy dossiers required by EFSA and the generally cumbersome time-frame that takes regulators to assess each application, continue to hamper innovation in the European animal-free dairy space.
