Check out the NPR article by Barry Gordemer interviewing our CEO, Arik Ryvkin, and Dan Souza, the chief content officer for America's Test Kitchen, discussing the problem DairyX is solving 👉🏼 https://lnkd.in/d4TYZKG6 “For now, you have to choose between cow-free cheeses that melt right or taste right”…. The self-assembling caseins we make in yeast produce both. #FoodTech #PrecisionFermentation #AnimalFreeDairy #FoodInnovation #DairyAlternatives, #casein_micelle_DX
About us
Established in 2022 in Israel, DairyX addresses a key challenge: consumers desire the taste of animal-free dairy products, but current alternatives fall short in flavor and texture. DairyX's precision fermentation technology efficiently produces casein micelles, crucial for mimicking traditional dairy products' taste and nutritional value. By combining cutting-edge metabolic engineering with evolutionary approaches and computational modeling, DairyX achieves exceptional efficiency in providing functional caseins. The company's goal is to offer sustainable, health-conscious dairy alternatives that meet consumer expectations, driving the dairy industry towards a more sustainable and innovative future.
- Website
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www.dairyx.com
External link for DairyX
- Industry
- Food and Beverage Services
- Company size
- 2-10 employees
- Type
- Privately Held
- Founded
- 2022
- Specialties
- FoodTech, Precision Fermentation, Animal-free Dairy, metabolic modeling, casein micelles, Biotechnology, Sustainability, cheese, alternative protein, and Climate
Employees at DairyX
Updates
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🚀 Read the insights of our CEO (Arik) about the #NextBite24 conference by EIT Food in Rome
My 3️⃣ Key Takeaways from the #NextBite24 Conference by EIT Food in #Rome🌍 representing DairyX .👉🏼 🐄 Conference App: Whether you love it or hate it, the app is the easiest way to set up meetings quickly. Don’t get discouraged if people don’t respond immediately—most meetings get booked in the last two days or during the event. Another tip: regularly check your app and cancel unanswered invitations to free up slots for others. 🐄 Networking Wins: If you're struggling to reach someone, don’t hesitate to ask a fellow startup founder for help. Often, they’ve just met with that person and can facilitate a warm introduction, which is always more effective. 🐄 Precision Fermentation Focus: Investors in this field are laser-focused on taste and price parity. Make sure you're either achieving those benchmarks or have a solid plan with clear milestones for getting there. 💡A special shoutout to the Israel Innovation Authority רשות החדשנות for supporting the Israeli #FoodTech ecosystem! Israeli startups like BOB FoodTech, Kokomodo, and TeXperience, coming from three different IIA incubators, made an incredible impact at the event. It was also interesting to learn how almost every participating startup had strong backing from their home countries. ✍ One more reflection: Rome was a great reminder of the deep cultural roots 🏛️ that food and milk 🥛 hold in our history. 1️⃣ The very origin story of Rome is tied to milk (see pic). 2️⃣ I’ve added a photo of a restaurant menu from 1936—almost 90 years ago 📜. This is the kind of traditional market we’re operating in, and it’s a crucial reminder that we must navigate it with respect and caution ⚖️. #FoodTech #PrecisionFermentation #AnimalFreeDairy #FoodInnovation #DairyAlternatives, #casein_micelle_DX
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✈ Come meet Arik, our CEO, at the EIT Food #NextBite24 conference on Tuesday and Wednesday this week in Rome. 🐄 See you there 🤝 #FoodTech #PrecisionFermentation #casein_micelle_DX
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🚀 Join us on Wednesday, October 30, 2024, at 3 PM CET for a webinar on "Process Analytical Technology (PAT) in Precision Fermentation – Optimizing Product Quality," hosted by The Future of Protein Production and supported by Hamilton Process Analytics. 🎤 Arik Ryvkin, PhD, our CEO 🐄 , will participate in a panel moderated by Nick Bradley 🌱🥩 and featuring industry experts and users. The discussion will cover innovations in precision fermentation, addressing challenges in scaling, regulatory compliance, and future trends in sustainable food production. 💡 This is a great opportunity to hear from leaders in the field. Register now for free 👉 https://lnkd.in/d6veKtvZ #PrecisionFermentation
Join us on Wednesday 30 October 2024 at 2pm London/3pm Berlin/10am New York for another free-to-attend webinar from Protein Production Technology International, 'PAT (Process Analytical Technology) in Precision Fermentation – Optimizing Product Quality', this month supported by Hamilton Process Analytics. Register today for FREE! https://hubs.ly/Q02SW6MZ0 And what a lineup of speakers we have for you! We will be joined by some innovators and experts in the precision fermentation space, including Arik Ryvkin, PhD, CEO & Founder of DairyX, Francisco M. Codoñer, PhD, Executive MBA, CEO of ScaleUp Bio, Charlotte Hughes, PhD, Scientific Content Writer from Hamilton, Klaus Kienle, Co-founder & Head of Bioprocessing at Food Brewer, Anastasia Krivoruchko, Co-founder & CEO of Melt&Marble and Adam Leman Ph.D., Principal Scientist, Fermentation at The Good Food Institute. In this webinar, our panel of experts will delve into the latest innovations in precision fermentation, highlighting advancements in alternative dairy and meat products. Key discussions will include scaling challenges, with insights on infrastructure and efficiency strategies. The regulatory landscape will be addressed, focusing on navigating global compliance hurdles. Additionally, we will underscore the importance of clear scientific communication in this space. Finally, panelists will explore future trends, emerging technologies, and precision fermentation’s role in promoting sustainability and reducing traditional agriculture’s environmental impact. Attendees will have the opportunity to interact through a Q&A session. #precisionfermentation #foodtech #foodproduction #alternativeproteins #freewebinar
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🚀🐄We're grateful to The Guardian and Damian Carrington for shedding light on what we're up to at DairyX over the last 2 years 🧀. Making the dream of stretchy cheese without cows one step closer with hitting our last tech milestone — it's happening. Thanks for taking a closer look at our journey toward better, sustainable food. 🌍✌️ You can check out the full article here:👉https://lnkd.in/ddScqDma We also want to take a moment to thank our amazing investors—Peregrine Ventures, Jesselson Family Office Phibro Animal Health, and the Israel Innovation Authority רשות החדשנות with Incentive, Peregrine Ventures Incubator. Your support and trust in our Deep Tech work mean everything as we push forward. 🙏 Arik Ryvkin, Maya Bar-Zeev, Galit Kuznets, Jagoda Jabłońska, Rotem Cohen, Evgeniya Feygina, Bethany Kuts hashtag#FoodTech hashtag#PrecisionFermentation hashtag#SustainableDairy hashtag#AnimalFreeDairy hashtag#FoodInnovation hashtag#DairyAlternatives, hashtag#casein_micelle_DX
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Have you ever wondered how milk can exist without the cow? 🐮❌ A big thank you to AgReads® for featuring DairyX in their latest post! We're excited to be contributing to the evolution of dairy and sharing our journey with you all. Check out their article to see how we're shaking things up in the world of food tech! 🥛🚀
DairyX Foods Ltd. announces a major advancement in creating authentic milk proteins without cows, using precision fermentation. The food-tech start-up has developed a method to produce casein proteins that can self-assemble into micelles. Micelles are the primary building blocks of dairy products, such as cheese and yogurt. DairyX has also refined a complementary technology to enhance the gelation of its casein micelles, considered the holy grail of the industry. DairyX’s gelating micelles enable manufacturers to produce firm, stretchy and creamy products using their traditional dairy-making processes. Read more at https://lnkd.in/g5KVSYc6 #dairy #milk #foodtech #protein Maya Bar-Zeev, PhD, Arik Ryvkin, PhD, Galit Kuznets, DairyX, Liat Simha, NutriPR #nutrition #health #startups
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Happy to share an interview with Elaine Watson from AgFunder. Never thought we would be the subject of an article by Elaine when we studied the field a few years ago using Elaine's articles...
"DairyX attempts to more precisely replicate the process taking place in a cow, in which casein undergoes post-translational modifications that impact the formation and stability of casein micelles and can significantly alter their functionality in food applications..." – AgFunder 🧀✨ Thank you, Elaine Watson, for featuring DairyX’s latest progress in AgFunder! I appreciate how you follow us pushing forward with animal-free casein production through precision fermentation. This is an important milestone for us as we keep striving to create more sustainable, dairy-like products. 🌍💡 Check out the full article here: 👉https://lnkd.in/d3YYbu4e #FoodTech #Sustainability #Innovation #PrecisionFermentation #AnimalFree #DeepTech
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Exciting news! 🎉 DairyX Foods has achieved a major advancement in creating authentic milk proteins without cows. We've successfully created casein proteins that self-assemble into micelles using precision fermentation - a key step towards producing authentic dairy products 🧀 without cows. 🐄🚫🧪 Read all about it in the latest Green Queen Media article by Anay Mridul📝: 👉 https://lnkd.in/eNBKiXf8 We're looking forward to collaborating with dairy companies and taking the next step in bringing our technology to market. Stay tuned for more updates... 🥛🧬 Proud of our team's hard work in making this possible: Arik, Maya, Galit, Jagoda, Rotem, Evgeniya, Bethany, Raphael and our advisors Yoav & Neil #FoodTech #PrecisionFermentation #SustainableDairy #AnimalFreeDairy #FoodInnovation #DairyAlternatives #casein_micelle, #Animal_Free, #precision_fermentation, #casein_micelle_DX
DairyX Unveils 'Self-Assembling' Animal-Free Casein Micelles, Eyes 2027 Launch
https://www.greenqueen.com.hk
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As the dairy industry continues to evolve, understanding consumer preferences is more crucial than ever. The latest fermented foods European consumer survey (link in first comment) provides valuable insights into what drives consumer choices in the European dairy market. From the frequency of dairy consumption to the factors that matter most in product selection, these findings offer a roadmap for innovation and growth. 🌍 European Dairy Consumption Trends: Insights from the HealthFerm Survey Report 🥛: ✅44% of respondents believe that 'plant-based foods would not be tasty enough,' while only 22% disagree, highlighting a significant perception barrier that needs to be addressed in the plant-based food industry. ✅Survey results show that a 'gel-like' texture in plant-based fermented yogurt achieved by additives is significantly less desirable to consumers compared to traditional dairy, highlighting the importance of developing a different strategy to mimic the traditional gel formation. ✅Surprisingly, consumers showed the highest trust in precision fermentation, surpassing both traditional and biomass fermentation. This unexpected consumer confidence would ease the commercialization of products based on this technology. ✅Survey results indicate that while price is important, consumers prefer plant-based fermented products priced similarly to their animal-based counterparts rather than cheaper alternatives. This suggests that lower prices may not always be the most effective strategy, as consumers associate higher prices with better quality. These findings validate the goal of DairyX to make dairy alternatives that not only match the quality and taste of traditional dairy products but also meet consumer expectations for texture, appearance, and value. By focusing on creating creamy, thick, and visually appealing products, while maintaining competitive pricing, DairyX is well-positioned to lead in the evolving market for fermented foods. #casein_micelle #Animal_Free #precision_fermentation #casein_micelle_DX #alternativeproteins
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What's the true cost of milk?🐄 We're diving into the numbers behind the scenes with our latest project. Our goal is to uncover the real price of milk, free from government subsidies. How much does a liter truly cost? To tackle this challenge, we're thrilled to announce our collaboration with Adar Rakach, a Master's student in Sustainability at Achva Academic College - המכללה האקדמית אחוה. A big thank you to Adi Levi עדי לוי, the head of Sustainability in Urban and Rural Areas M.A program. Together, we're aiming to shed light on this complex topic. If you have insights to share, we would love to hear from you! Stay tuned for updates! 🚀🧩 ממשק - ממדע למדיניות - Mimshak - Science and Policy Fellowships Program #casein_micelle #Animal_Free #precision_fermentation #casein_micelle_DX #alternativeproteins #Sustainability
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