Food Fermentation Europe welcomes new startup that produces dairy-like fats using yeast

Food Fermentation Europe welcomed Cultivated Biosciences, a Swiss biotech start-up. FFE is a trade group that promotes a faster regulatory system in Europe for fermentation-derived foods and ingredients.

The Horgen start-up creates fat by transforming yeast through biomass fermentation into “yeast cream”. It is GMO-free, lactose-free and allergen-free, has a neutral taste and is a good emulsifier, stabiliser or emulsifier for desserts, alternative milks, yoghurts, ice creams, cream cheeses etc. We have been informed that the ingredient cannot be used in hard cheeses or whipped cream as it does not meet the required fat profile.

A spokesperson for the Swiss biotech company told us that “there is a need for better textures to match dairy experiences and cleaner labels for healthier products. Both of these are currently barriers for consumers of alternative foods.”

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Other members of the FFE are Better Dairy (formerly ImaginDairy), Bon Vivant (formerly Formo), MicroHarvest (formerly Onego Bio), Standing Ovation and Those Vegan Cowboys.

Cultivated Biosciences has reached the proof-of-concept stage and aims to commercialize its “yeast cream” ingredient in 2019. It has not yet started working with European regulators.

Tomas Turner, FFE co-founder and CEO, said that regulatory and policy frameworks have a significant impact on innovation. FFE has made great strides and we look forward to working with them to create better policies to secure the future of European food production.

FFE President Jevan Nagarajah said: “We are delighted to welcome Cultivated Biosciences as our second member in the field of biomass fermentation. We are excited to support the EU in its growth and transformation into a leader in the field of fermented foods.

As statedSister publication FoodNavigator-EuropePlayers in precision milk derived from fermentation are submitting applications for pre-market approval of novel foods to the EU, but so far none have been approved. ObstaclesThe European dairy industry continues to be hampered by the regulatory burden of assessing each application.