Pioneering innovation in cheese making: NewMoo develops plant-based casein

Their process allows cheese makers to create a genuine cheese experience without using animal products, providing a sustainable, cost-effective, and animal-friendly alternative. The technology, developed with research from the Weizmann Science Institute, enables the extraction of casein from certain plant seeds, allowing traditional cheese textures and flavors to be replicated without the need for animal milk. This innovation is poised to transform the dairy industry by enabling traditional cheese products to be produced in a more environmentally sustainable way.