Swiss bio-tech food start-up Cultivated Biosciences has presented its first proof-of-concept using its creamy fat ingredient obtained with yeast fermentation.
The concept, a coffee creamer, is the result of two years of R&D and was created to meet the needs of the industry, as it is clean-label, has whitening capabilities and is stable in coffee. Cultivated Biosciences says this is a performance not met by commercially available plant-based creamers.
The company says that the creamer also meets the expectations of the consumers – it is “very creamy and tastes like a regular US commercial creamer”.
Cultivated Biosciences’ ingredient provides the formulation with lipids and texture and is stable in acidic coffee without additives.
Tomas Turner, founder and CEO of Cultivated Biosciences, said: “We are proud to show the industry the value of our ingredient in a convincing final product application, it marks the beginning of our path to commercialisation”.
Céline Schiff-Deb, head of Biotechnology at US food innovation ecosystem and accelerator MISTA, added: “Cultivated Biosciences rose to the challenge and delivered a prototype with superior benefits to commercially available plant-based creamers in the US”.
Cultivated Biosciences plans to continue developing prototypes with its cream in other alt-dairy categories, together with industry partners, to pursue its mission to close the sensory gap between dairy alternatives and dairy.