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12th June 2024  Content supplied by: Pureture

Alternative Casein Pioneers Pureture Announce New Yeast Protein Innovation

  • Pureture's plant-based casein is a non-GMO protein designed for use in cheeses and other alternative dairy products like milk and yogurt.
  • Pureture's latest innovation reduces cultivation time by up to 30%
  • Pureture's technology is under patent application in the United States

Pureture, a US biotech company specializing in developing animal-free ingredients that function just like animal-based protein, has succeeded in creating yet another innovation that would enhance the cultivation process of yeast protein, which is an essential part of their alternative casein protein production process.

Pureture's new innovation enhances the cultivation process of yeast protein, a part of their alternative casein production.

Rudy Yoo founded Pureture with a focus on improving the quality of ingredients in nutritional and clean-label solutions. Inspired by the possibility of enjoying dairy products without any cows on Mars, Pureture's vision is to create sustainable plant-based proteins that can seamlessly replace dairy proteins. The company focuses on developing alternative casein protein as a key ingredient for clean-label products. This emphasis on plant-based ingredients aligns with Pureture's commitment to environmentally friendly and sustainable food production, ensuring the health and longevity of future food sources. Pureture's innovative plant-based protein technology is so advanced that it allows for the enjoyment of dairy alternatives even on Mars, harmonizing with the vision of interplanetary sustainability‚ÄĒall without the need for cows.

The company's innovation, which leverages novel ingredients to boost yeast growth and activity, has managed to reduce cultivation time by up to 30%. This efficiency gain allows substantial time and cost savings when producing plant-based casein protein.

Furthermore, traditional methods of yeast cultivation often face the challenge of foam formation, requiring the use of antifoaming agents and other additives. Pureture's new technology virtually eliminates foam formation, thereby reducing the need for such additives. This cleaner, more efficient production method aligns with the growing consumer demand for Clean-label products - foods that are free from unnecessary additives and artificial ingredients.

Pureture's plant-based casein protein produced with this innovative technology maintains its emulsifying and thickening properties, making it ideal for use in products such as milk, cheese, and protein shakes. Despite the reduced use of additives, these products retain their taste and functionality, meeting the expectations of health-conscious and environmentally aware consumers.

Aside from efficiency, this breakthrough represents a significant step towards sustainability in food production. By improving the production efficiency of plant-based casein protein, Pureture's technology supports the food industry's shift towards more sustainable practices. Currently under patent application in the United States, this technology offers a compelling opportunity for food companies seeking to innovate and lead in the Clean-label market.

Pureture's commitment to pioneering advancements in food technology is evident in this latest achievement. As the company continues to push boundaries, it paves the way for a healthier and more sustainable future, reinforcing its position as a leader in the industry.

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Date Published: 12th June 2024

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