Imagindairy secures approval to market animal-free milk proteins in Israel

ISRAEL – Food technology company Imagindairy has  received regulatory approval from Israel’s Ministry of Health to market its animal-free milk proteins.

According to the company, these proteins are created using precision fermentation and replicate the taste, texture, and nutritional value of traditional dairy products without the need for animal intervention.

A report by Imagindairy highlighted that their proteins can be utilized in producing various dairy-based foods such as cheese, milk, yogurt, and ice cream.

These products are free from cholesterol, lactose, and hormones, contributing to a healthier alternative for consumers.

Additionally, the company noted that its fermentation process is environmentally friendly, reducing greenhouse gas emissions and minimizing land and water use compared to conventional dairy farming.

“The Ministry of Health’s approval to market our products in Israel demonstrates the safety of our quality milk proteins,” stated Dr. Eyal Afergan, CEO of Imagindairy.

He emphasized the company’s enthusiasm about entering the Israeli market, noting that this approval opens up new marketing opportunities and supports their mission to develop sustainable food solutions.

The recent approval in Israel follows Imagindairy’s earlier achievement of securing FDA approval in January, granting access to the US market.

Dr. Afergan previously explained that the company’s advanced technology, powered by its proprietary AI platform, positions Imagindairy to offer animal-free dairy products at a price comparable to traditional dairy.

He acknowledged the challenges the precision fermentation industry has faced in achieving cost parity but expressed confidence that Imagindairy will reach industrial-scale production.

In related developments within the dairy alternatives sector, Israel-based DairyX is working on cow-free casein protein micelles derived from the yeast strain Pichia pastoris using precision fermentation.

The method aims to replicate the protein-rich and stretchy characteristics essential in dairy cheese and can be applied to various products, including yogurt and vegan alternatives.

Meanwhile, on the international front, Oatly Group and McDonald’s Netherlands recently announced a partnership to introduce Oatly Barista Edition oat milk in all 264 McDonald’s locations across the country.

This move, according to Christiaan van Doornik, general manager of Oatly Benelux, aligns with the company’s goal of encouraging consumers to adopt plant-based alternatives.

McDonald’s Netherlands Impact Director, Dolly van den Akker, noted that the collaboration addresses the increasing consumer demand for sustainable options.

She emphasized the fast-food giant’s commitment to reducing its CO2 emissions and providing environmentally friendly choices.

Earlier this year, Oatly also partnered with Carvel, a US-based ice cream franchise, to launch non-dairy frozen desserts catering to consumers with dietary restrictions and allergies.