In a significant step for food tech in Israel, Haifa-based startup Imagindairy has obtained regulatory approval from the Israeli Ministry of Health to market and sell its animal-free proteins. This approval paves the way for the introduction of dairy alternatives such as milk, cheese, yogurt, and ice cream, allowing these innovative products to reach consumers in the Israeli market.
Imagindairy is now the second company in Israel to secure such approval, following in the footsteps of Rehovot-based Remilk. Both startups use precision fermentation technology to produce whey proteins that are chemically identical to those found in cow’s milk, yet require no animal farming. This achievement reflects a broader trend of acceptance and enthusiasm for precision fermentation, a cutting-edge approach combining biotechnology and traditional fermentation methods to create sustainable food products.
The approval marks another chapter in Imagindairy’s rapid growth since its founding in 2020 by CEO Eyal Afergan, Dr. Arie Abo, and Professor Tamir Tuller. Earlier this year, the company secured similar clearance from the U.S. Food and Drug Administration (FDA), allowing it to bring its innovative proteins to the American market. The global expansion of Imagindairy’s operations highlights its commitment to reshaping the dairy industry with a focus on sustainability and food security.
“We are thrilled to bring our products to Israeli consumers,” said Afergan. “This approval underscores the safety and quality of our milk proteins and allows us to provide a healthy, animal-free dairy experience. It’s a step forward in creating a sustainable food future for Israel, particularly as food security becomes an increasingly pressing issue.”
Imagindairy’s proteins are developed using a precision fermentation process that programs microorganisms such as yeast and fungi to produce casein and whey proteins identical to those in cow’s milk. The result is dairy products with the same taste, texture, and nutritional profile as their animal-derived counterparts—without hormones, cholesterol, or lactose. By eliminating the reliance on cows, this technology offers significant environmental benefits, including reduced greenhouse gas emissions and lower resource consumption.
Collaborations and Investments Propel Growth
Imagindairy’s innovations have not gone unnoticed. French dairy giant Danone invested in the startup in 2022, signaling potential collaboration in developing animal-free dairy products for the global market. In Israel, Imagindairy is poised to partner with local food manufacturers such as Strauss Group to launch its products. The company also benefits from the support of The Kitchen, an Israel-based food tech hub, as well as a consortium of investors including Target Global, Emerald Technology Ventures, and New Climate Ventures.
Imagindairy’s approval comes at a time when Israel is prioritizing food technology as a key sector for economic growth and innovation. In 2022, the government identified food tech—particularly alternative proteins—as one of the country’s top five national R&D priorities, setting the stage for significant investment in the coming years. Between 2014 and 2023, Israeli companies attracted 10% of global venture capital funding in the future food sector, with the industry projected to create 10,000 jobs and contribute $2.5 billion to the national economy by 2030.
Imagindairy’s success is part of a broader wave of progress in precision fermentation worldwide. This year has seen several companies achieve significant regulatory milestones for their animal-free proteins. In February 2024, TurtleTree became the first precision fermentation dairy company to obtain vegan certification for its animal-free lactoferrin, LF+. Similarly, in April 2024, Australian company Cauldron received regulatory approval from the Office of the Gene Technology Regulator (OGTR) to use its proprietary hyper-fermentation technology. This approval enables Cauldron to produce proteins for dairy, eggs, and spider silk, marking a breakthrough for Australia’s novel foods sector. Other companies making strides include Vivici, Fermify, and New Culture in the U.S., as well as Australia’s All G Foods in China. These advancements highlight the growing acceptance of precision fermentation as a pivotal technology in the alternative protein industry.
The technology itself represents a fusion of traditional fermentation techniques and advanced biotechnology, enabling the efficient production of specific compounds such as proteins, fats, and vitamins. In the case of dairy, it offers a viable solution to meet rising consumer demand for sustainable and ethical alternatives while addressing global challenges such as climate change and food security.
Toward a Sustainable Future
As Imagindairy’s products prepare to hit Israeli shelves, the company is not just offering a new type of dairy; it is contributing to a broader conversation about how we produce and consume food. With its innovative approach, Imagindairy exemplifies the potential of precision fermentation to create a sustainable, resilient food system that benefits both people and the planet.
<script async type="application/javascript"<script>
(self.SWG_BASIC = self.SWG_BASIC || []).push( basicSubscriptions => {
basicSubscriptions.init({
type: "NewsArticle",
isPartOfType: ["Product"],
isPartOfProductId: "CAow7ozGCw:openaccess",
clientOptions: { theme: "light", lang: "en" },
});
});
</script>
Comments