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Biotech company Pureture has developed a novel technology that enhances the cultivation process for yeast protein, a key component in its alternative casein production.

Pureture’s latest innovation has reduced the cultivation time for yeast protein by up to 30%, resulting in significant time and cost savings. Additionally, the method virtually eliminates foam formation during production, reducing the need for antifoaming agents and other additives.

The company’s plant-based casein protein, produced using the enhanced yeast cultivation technology, maintains its key functional properties such as emulsification and thickening, making it suitable for use in dairy alternatives like milk, cheese and protein shakes.

Pureture, founded by Rudy Yoo, is focused on developing animal-free ingredients that can replicate the functions of animal-based proteins.

The company’s vision is to create sustainable plant-based proteins that can replace dairy products, aligning with the growing consumer demand for environmentally friendly food production.

“This breakthrough represents a significant step towards sustainability in food production,” the company said. “By improving the production efficiency of plant-based casein protein, Pureture’s technology supports the food industry’s shift towards more sustainable practices.”

The technology, currently under patent application in the US, offers food companies an opportunity to innovate and lead in the clean label market.

“Pureture’s commitment to pioneering advancements in food technology is evident in this latest achievement,” the company added. “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.”