Swiss Biotech Food Startup Cultivated Biosciences has presented its first proof-of-concept (POC) using its creamy fat ingredient obtained with yeast fermentation. The POC, a coffee creamer, is creamy, clean-label, white, and stable in coffee, a performance not met by commercially available plant-based creamers.

After two years of R&D, Cultivated Biosciences presented its first POC using its creamy fat ingredient in a final product formulation: a dairy-free coffee creamer that matches the performance of dairy creamers.

The coffee creamer meets the needs of the industry: it has whitening capabilities, it is stable in coffee, and is clean label. It also meets the expectations of the consumers: it is very creamy and tastes like a regular American commercial creamer. Cultivated Biosciences’ ingredient provides the lipids and the texture to the formulation and is stable in the acidic coffee without additives.

The dairy-free coffee creamer was introduced and available for tasting during a MISTA event held in San Francisco in November 2023. MISTA is a new food innovation ecosystem and accelerator in the Bay Area, bringing together the food industry and the startups during “Growth Hacks” to kick-start collaborations. Cultivated Biosciences’ creamer was developed during a Growth Hack focused on alternative fats in collaboration with the MISTA partners, including AAK, Ingredion, Givaudan, and Danone.

Tomas Turner, Founder and CEO of Cultivated Biosciences, stresses the importance of this milestone: “We are proud to show the industry the value of our ingredient in a convincing final product application, it marks the beginning of our path to commercialisation.”

Céline Schiff-Deb, head of Biotechnology at MISTA, confirms the relevance of the POC: “Cultivated Biosciences rose to the challenge and delivered a prototype with superior benefits to commercially available plant-based creamers in the US.”

Cultivated Biosciences will continue to develop prototypes with its cream in other dairy alternative categories, together with industry partners, to pursue its mission to close the sensory gap between dairy alternatives and dairy.

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