Introducing NewMoo: Crafting Plant-Based Casein for Delicious Dairy-Free Cheese

Introducing NewMoo, a pioneering endeavor crafting plant-based casein to produce scrumptious dairy-free cheese. With a focus on innovation, NewMoo offers a delectable alternative to traditional cheese-making methods, catering to those seeking dairy-free options without compromising on taste or texture. Through sustainable practices and a commitment to quality, NewMoo revolutionizes the cheese industry by harnessing the power of plants to create a flavorful experience that delights the senses. Say goodbye to dairy and hello to a new era of cheese-making with NewMoo's innovative approach, where deliciousness knows no bounds.

NewMoo, Ltd., a food-tech startup, enters the realm of dairy alternatives by utilizing plant molecular farming (PMF) to generate casein proteins for cheese production. Caseins, constituting approximately 80% of dairy milk proteins, are integral to replicating the authentic cheese experience. This breakthrough allows cheese makers to offer a genuine cheese encounter akin to traditional dairy products, but via an economically viable, cruelty-free, and eco-friendly route.

Historically, cheese substitutes have struggled to emulate the richness, nutritional profile, and affordability of real cheese. This deficiency stems from the absence of casein proteins, pivotal for mimicking the sensory attributes of dairy cheese.

Through meticulous research, NewMoo's scientists have devised a method to express casein proteins within plant seeds, which can be cultivated abundantly using conventional agricultural practices. Following three years of clandestine development, they unveil proteins that closely parallel dairy counterparts in terms of nutritional value, composition, and functionality.

The foundation of the start-up's technology and concept lies in proprietary research and intellectual property originating from the Weizmann Institute of Science in Rehovot, Israel. Their innovation enables the expression of multiple caseins within a single plant using a groundbreaking approach to plant molecular farming. These specially engineered seeds are cultivated in outdoor fields, and upon harvest, a unique development process produces a hormone-free liquid casein. This casein, naturally devoid of lactose and cholesterol, replicates the functionality of dairy cheese.

Recognized as crucial components of milk structure, caseins represent a pinnacle in the dairy industry. By creating animal-free caseins via plant-based methods, NewMoo opens avenues for producing a wide range of dairy products, starting with cheese.

Daphna Miller, co-founder and CEO of NewMoo, emphasizes, “Our animal-free liquid casein emulates all the functional characteristics of authentic milk protein, facilitating traditional cheese crafting. It seamlessly substitutes dairy milk in existing cheese manufacturing facilities, requiring no special equipment or modifications. NewMoo’s caseins enable the creation of cheese with identical melting and stretching properties as animal-derived cheese, delivering the aroma, flavor, and texture cheese enthusiasts crave. Our animal-free proteins are virtually indistinguishable from those derived from animals.”

Source: fnbnews‍