New startup uses fungi to create vegan cheese

Change Foods, a bioengineering startup, is working on a new method to create vegan cheese. Using a technique called precision fermentation, the startup uses  a variety of microorganisms, such as yeast and filamentous fungi, as the base for their non-dairy cheese. The microorganisms are genetically modified and then fermented with sugar.

Though this technique, Change Foods creates key compounds, like casein, that are almost identical to what is found in dairy products. They then combine those compounds with other plant-based ingredients to produce non-dairy yogurt, milk, and cheese.

Sacha Baker, the Vice President of Change Foods, says they hope to completely change the dairy industry. “With unprecedented events in the world accelerating the need for changes to our food system, now and on the horizon, Change Foods believes it can lead the way by helping to transform the dairy industry and provide superior products the world knows and loves—with no compromise on taste, function, or texture,” Baker said.

Not only will this product be good for the animals, but the environment will also benefit. According to Change Foods, it will reduce energy consumption by 65 percent, require 98 percent less water, and produce 84 percent fewer carbon emissions in comparison to dairy products that come from cows.

Change Foods’ current focus is on making vegan versions of mozzarella and cheddar cheese. These cheeses are expected to cost similarly to artisanal cheeses and will ideally hit the market by 2022.

Article written by Tessa Altman- United States