K A S H R U T . C O M©

The Premier Kosher Information Source on the Internet


HOME | PASSOVER | CONSUMER | COMMERCIAL | TRAVEL | ZEMANIM | LINKS | ARTICLES | RECIPES | HUMOR | E-MAIL LIST
x
Kashrut.com uses cookies. By using kashrut.com, you consent to the practices described in our Privacy Policy. That's Fine.

Subscribe to get e-mail when this site is updated
for from
to
 
Shop Artscroll and support Kashrut.com
 

Food News


THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.

Perfect Day’s animal-free dairy protein earns Generally Recognized as Safe (GRAS) status

May 13, 2020 - from Ingredients Network:

"The U.S. Food and Drug Administration (FDA) issued a “no objections” letter for the animal-free dairy company Perfect Day’s β-lactoglobulin protein. The letter certifies that the protein has attained Generally Recognized as Safe (GRAS) status. "

"This whey protein is a flora-based replication of the bovine-based β-lactoglobulin protein. It is made from the fermentation of the genetically modified trichoderma reesei yeast strain. After the yeast ferments, the protein is extracted via the aid of a centrifuge and then combined with water and fat to create a milk-like product for use in dairy products."

"Though GRAS is a voluntary designation for companies to pursue, this status is a milestone for companies with novel ingredients or lab-based formulations that companies want to assure consumers through government backing that there is a reasonable certainty that it won’t cause harm."

"According to Perfect Day, 'β-lactoglobulin produced by fermentation is identical to commercially available bovine-produced β-lactoglobulin.' By issuing the notification with “no questions,” the FDA is signaling that it agrees with the company’s assessment."

"The company will likely look toward expanding its animal-free dairy products." "The company will only be able to expand so far. In the FDA approval letter, the governmental regulatory agency specifically prohibits some uses for the protein. The letter said lab-fermented β-lactoglobulin is 'not intended for use in infant formula or in products subject to regulation by the United States Department of Agriculture.'"

"With infant formula off the table, the company will likely focus on more mainstream dairy products like cheese, milk, yogurt and ice cream. Last summer, the company’s first commercial product - animal-free ice cream - appeared on its website. The ice cream came in three flavors: Milky Chocolate, Vanilla Salted Fudge and Vanilla Blackberry Toffee. Despite a $20 per pint price tag, the lab-grown ice cream sold out in 24 hours. "


Dairy Proteins are being created by microbial fermentation

July 15, 2019 - from Specialty Food News and Crain's Chicago Business:

"Lab-made dairy is beginning to catch the eye of investors." "he key to making it is synthetic whey, which can be incorporated into a range of foods from yogurt to ice cream. Companies like Perfect Day, founded by Ryan Pandya, are creating dairy proteins like whey and casein without having to use any animal-made products" using microbial fermentation.

"With the help of investors like Archer Daniels Midland, Perfect Day has grown into a 60-employee operation with $60 million in funding."

"Perfect Day contends its proteins require 98% less water and 65% less energy than that required to produce whey from cows. The company said it hopes to one day license its ingredients so they can be used by food manufacturers in a range of products—but those involved concede that scaling the effort won’t be easy.

"New Culture wants to make the end product: cheese from its own lab-grown casein, another protein derived from dairy. In the lab, New Culture has crafted a super stretchy, believable version of mozzarella—the most consumed cheese in the U.S. A third startup, Motif Ingredients—a spinoff of Gingko Bioworks—is using $90 million in funding to focus on lab-grown dairy proteins as flavor and texture ingredients."

The previous item can be cited with the URL: http://www.kashrut.com/News/?alert=W916

The information posted is from secondary sources. We cannot take responsibility for the accuracy of the information.
Comments to webmaster@kashrut.com 
© Copyright 2020 Scharf Associates
Phone: (781)784-6890 
E-mail: ajms@kashrut.com
URL: " http://www.kashrut.com/"
 
Arlene J. Mathes-Scharf  
Food Scientist - Kosher Food Specialist
 
Scharf Associates
P.O. Box 50
Sharon, MA 02067