Foodtech startup gets regulatory nod for protein to sell cow-free milk in Israel
Imagindairy seeks to partner with food companies for the production of dairy products like cheeses, yogurts, and ice cream made with its animal-free protein
Sharon Wrobel is a tech reporter for The Times of Israel.
Israel has granted local foodtech startup Imagindairy Ltd. regulatory clearance to market and sell its animal-free proteins, used in the production of dairy duplicates such as milk, cheese, and yogurts, to consumers.
Imagindairy is the second company after Israel’s Remilk to secure clearance from the Health Ministry that its animal-free whey protein can be safely used in the production of dairy duplicates. The approval clears the path for the sale of dairy products such as cream cheese, ice cream, and yogurt made with Imagindairy’s animal-free whey proteins in collaboration with food manufacturers.
Earlier this year, Imagindairy obtained regulatory approval from the US Food and Drug Administration (FDA) to market and sell its animal-free whey protein to food manufacturers in the US.
Founded in 2020 by CEO Eyal Afergan, Dr. Arie Abo and Prof. Tamir Tuller, Imagindairy has developed precision fermentation technology that teaches microorganisms such as yeast or fungi to produce milk proteins that the startup says are identical to those in cow’s milk, with the same taste, texture, functionality and nutritional value, yet free of hormones.
“Approval to market our products in Israel is a significant milestone for the company, demonstrating the safety of our quality milk proteins,” said Afergan. “We are excited to bring our products to the Israeli market and provide consumers with a quality, healthy dairy experience, without reliance on animals.”
“This approval… allows us to continue developing sustainable solutions, a topic that is becoming increasingly prominent in the public agenda, given Israel’s need for food security to ensure a continuous and independent food supply for its residents,” he added.
Afergan told The Times of Israel last year that the startup was planning to launch products in Israel together with the Strauss Group, once it had the necessary regulatory approvals. French dairy giant Danone made a strategic investment in Imagindairy in May last year, which the startup said could pave the way for collaboration on developing animal-free dairy products.
Imagindairy’s fermentation technology, based on 15 years of research led by Tuller, a professor at Tel Aviv University, recreates animal-free versions of whey and casein proteins that can be used to produce a variety of dairy duplicates, the startup says. The whey proteins are the building blocks for developing a full range of non-dairy products that mimic dairy versions with the same quantity of protein and fat as cow’s milk but without any hormones, cholesterol or lactose.
The Haifa-based startup is made up of a multidisciplinary team of experts in microbiology, computational systems, and biotechnology with the support of Israel-based foodtech hub The Kitchen. It is backed by investors including Target Global, Strauss Group, Emerald Technology Ventures, Green Circle Foodtech Ventures, Collaborative Fund, and New Climate Ventures.
There are a number of companies operating in the dairy alternative space for milk proteins using precision fermentation technology, such as Israeli startup Remilk, which says it has developed milk proteins that are chemically identical to those in cow-produced milk and dairy products. Another one is Pigmentum, which has developed gene-modified plant-based technology to create milk proteins from lettuce that can be used to make cheese.
In 2022, the government declared food tech among the top five new national priorities for significant investment over the next five years.
