Leprino Foods Company, recognized globally as the largest producer of mozzarella cheese, has announced a partnership with Fooditive Group, a leader in plant-based ingredients and fermentation technology. This collaboration is set to introduce a sustainable, non-animal casein protein developed through Fooditive’s advanced precision fermentation process.
Under the terms of this agreement, Leprino Foods secures exclusive global rights to produce and market the non-animal casein for cheese applications, and a non-exclusive license for other food products. This strategic alliance is aimed at enhancing sustainable practices in the food industry by providing an eco-friendly alternative to traditional animal-derived casein.
Fooditive’s non-animal casein replicates the functional properties of cow-derived casein, making it a versatile ingredient for a wide array of products including cheeses, yogurts, desserts, and nutritional supplements. This initiative not only meets the growing consumer demand for sustainable and ethical food options but also aligns with both companies’ commitments to innovation and environmental responsibility.
Fooditive Group: Developing high-quality non-animal casein proteins
Moayad Abushokhedim, CEO of Fooditive Group, expressed enthusiasm about the partnership, highlighting its potential to transform the food sector and contribute to a sustainable future.
“We are beyond excited to partner with Leprino Foods in bringing our revolutionary non-animal casein to the global market,” he said in a statement. “This collaboration not only underscores our commitment to sustainability and showcases the incredible potential of our precision fermentation technology but also our commitment to partnerships.
“By offering high-quality, environmentally friendly proteins, we are paving the way for a more sustainable future and delivering innovative, plant-based alternatives that meet the evolving demands of consumers. Together with Leprino Foods, we are set to transform the food industry and make a lasting impact on the planet.”
Mike Durkin, President of Leprino Foods, further underscored the importance of this collaboration in aligning with emerging trends and technologies that support sustainability.
“By incorporating precision fermentation alongside our conventional dairy production, we will explore how this non-animal casein derived from fermentation will add to our product portfolio,” he stated. “This innovation not only can enhance our range, but also holds the promise of reducing the environmental footprint across the supply chain, all while maintaining the highest standards of product functionality, quality, taste and texture.”
