Israeli Ambassador to the United Nations Gilad Erdan hosted dozens of ambassadors from around the world for a celebration featuring some of Israel’s contributions to the world of food technology.
The event was attended by about 250 people, including the Good Food Institute and several Israeli food-tech companies. Guests sampled products such as poached eggs, schnitzel nuggets, pastrami sandwiches, cheeses and ice-cream—all produced with Israeli technology, and done so in a sustainable manner without using animal products.
Among the companies was ReMilk, founded by Aviv Wolff and Ori Cohavi. It uses microbial fermentation to produce milk proteins and craft a product that has the same flavor, texture and nutritional value as dairy from animals while eliminating cholesterol and lactose. They offered samples of their cream cheese at the celebration.
“It is a real cream cheese made without cows. What I mean by that is we produce real milk proteins through a fermentation process; we use yeast and feed them a simple sugar source, and they convert that sugar source into milk protein,” Jason Rosenberg, head of Business Development at ReMilk, told JNS.
“We then take that protein and combine it with plant-based fat and plant-based sugar, and produce real dairy products, like this cream cheese, that are lactose-free, cholesterol-free, animal-free and everything else that you would want in a sustainable clean product.”
Rosenberg said ReMilk is in the process of building its own production facility in Denmark. Set to break ground by the end of the year, it would be the largest precision fermentation facility in the world.
Excerpt from an article by Mike Wagenheim, Jewish News Syndicate
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