The partnership brings the Belgium-based precision fermentation start-up a step closer to commercializing its dairy-identical casein – which it says makes cheese stretch and melt better than the cow-derived ingredient.
Belgium precision fermentation start-up Those Vegan Cowboys (TVC) has secured a partnership with one of Europe’s cheese majors, Bavarian-based Hochland, to test the former’s animal-free casein.
Casein is what makes cheese stretch and melt – and the Ghent-based company derives it through precision fermentation, a method that promises to lower the cost and environmental impact of dairy production by leveraging instead genetically-modified microbes to produce milk proteins.
The partnership is the result of TVC’s recent collaborations with several cheese producers and follows on from its JV with Dutch cheese maker Westland Cheese (producer of brands Old Amsterdam and Maaslander) whom the start-up helped develop a plant-based cheese line in 2020.
Dr. Sarah Borg, Start Up Innovations & Ventures Director at Hochland Group, said: “We are excited to test this innovation of a key cheese ingredient in new products. With a growing population in mind, casein made by precision fermentation can really make a difference.”
Regulatory barriers remain
But due to regulatory barriers, these products are unlikely to go to market for several years.
Since microbial casein classifies as a novel food under EU food regulations, Those Vegan Cowboys needs to apply and obtain approval from regulators such as EFSA in Europe or the FDA in the US. The company says it’s preparing to file for ‘worldwide market approval’ and expects to go to market first in the US later this year.
After that, the company is targeting entry into Asia – but European approval isn’t expected for at least 3-4 years.
Nevertheless, the Hochland tie-up is an important step towards commercialization, TVC CEO Hille van der Kaa said.
“Our partners have seen better stretching and melting compared to the animal-sourced version, allowing cheese producers to use less casein with the same result,” she commented.
“This will ultimately lower the price of cheese. Now that we’ve got this casein, we want it to make as big an impact as possible.”
Hochland CFO Hubert Staub added: “More people choose different styles of nutrition. Our dairy based business will remain our strong core business.
“But we see that there is a demand for alternatives and we want to provide the best quality to our consumers. Milk proteins derived by precision fermentation could be a great solution.”
