GERMANY – Belgian precision fermentation startup Those Vegan Cowboys (TVC) has announced a significant partnership with Hochland, a major cheese producer based in Bavaria, Germany.
The collaboration aims to test TVC’s innovative cow-free casein, a key ingredient that grants cheese its signature stretch and melt.
This partnership represents a step for TVC, bringing them closer to commercializing their dairy-identical casein.
According to the company, their precision fermentation process utilizes genetically modified microbes to produce casein, offering a more sustainable and potentially lower-cost alternative to traditional dairy production methods.
“Precision fermentation has emerged as a promising technology within the alternative dairy sector.”
By leveraging microbes instead of cows, this approach aims to reduce the environmental footprint associated with traditional dairy production, which often includes greenhouse gas emissions and resource-intensive practices.
Additionally, TVC suggests their casein might offer economic benefits by lowering cheese production costs.
This partnership leverages the expertise of both companies. TVC brings their pioneering casein production technology, while Hochland contributes their extensive cheesemaking knowledge and market reach.
Notably, this isn’t TVC’s first foray into the cheese industry. In 2020, they collaborated with Dutch cheesemaker Westland Cheese to develop a plant-based cheese line.
Despite the promising collaboration, regulatory hurdles still need to be addressed before these cow-free cheese products reach consumers.
Since microbial casein is considered a novel food under EU regulations, TVC must navigate the approval process with entities like EFSA (European Food Safety Authority) and potentially the FDA (Food and Drug Administration) in the US.
The company anticipates initial market entry in the US later in 2025, followed by expansion into Asia.
European approval, however, might take considerably longer, with TVC estimating a timeframe of at least three to four years.
Despite the regulatory hurdles, both TVC and Hochland acknowledge the significance of this partnership.
Dr. Sarah Borg, Start-Up Innovations & Ventures Director at Hochland Group, highlights the potential of precision fermentation casein to contribute to a more sustainable food system in the face of a growing global population.
While Hochland acknowledges their core business will remain dairy-based, Hubert Staub, Hochland CFO, emphasizes their commitment to catering to diverse dietary needs.
Hille van der Kaa, CEO of TVC, expresses optimism about the potential impact of their casein. Initial tests suggest superior stretching and melting properties compared to traditional casein, potentially allowing cheesemakers to use less casein while achieving the desired results.
This, in turn, could contribute to lower cheese production costs and wider accessibility for consumers.
The collaboration between TVC and Hochland represents a significant development in the alternative dairy space.
With its focus on a core cheesemaking ingredient, this partnership has the potential to pave the way for a new generation of sustainable, high-performance cheese products.
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