Cultivated Biosciences has created a fat ingredient from oleaginous yeast to make plant milk taste more realistic.

Co-founder and CEO of Cultivated Biosciences, Tomas Turner, helped develop the fat ingredient because he believes that the plant milks on the market right now lack the texture of real milk that non-vegan consumers are looking for. Thus, this new ingredient is designed to add creaminess to plant milk, giving it more of a realistic taste and texture to cow’s milk.

To make ingredient, the yeast cells are fed and eventually start to produce fat within their cells. The creamy fat is then harvested and separated, which results in a fatty and creamy ingredient that is very similar to the fat found in milk.

It can create a much creamier and richer end product when used in dairy substitutes, thereby, making them much more appealing to those who prefer dairy.

This ingredient is also more sustainable than conventional cream as it creates 70 to 80 fewer CO2 emissions and has a smaller water footprint.

Cultivated Biosciences plans to partner and work with other nondairy brands, entering the market as new and improved dairy substitutes that are more similar to milk. They plan on having their ingredient in products like plant milk, plant yogurt, and dairy-free cheeses. 

Check out these homemade milks and dairy alternatives:

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