Creating Animal-free Dairy Using Precision Fermentation

DairyX's precision fermentation technology efficiently ​produces the functional proteins in milk, the casein ​micelles, crucial for mimicking traditional dairy ​products' taste and nutritional value.


By combining advanced biological methods, evolution, ​and computational modeling, DairyX aims to offer ​sustainable, health-conscious dairy alternatives that ​meet consumer expectations, driving the industry ​towards a more sustainable future.

Backed & Supported by

Our Process

YeasT

We use food-safe yeast and turn them into super-secretors to ​make functional caseins instead of cows

Casein micelles

We reconstitute the caseins into casein micelles, the critical ​protein structures in milk that enable the production of dairy ​products

Pieces of Cheese

Functional gel

The casein micelles are validated for their capability to gelate, ​making sure they will be good for making traditional dairy ​products

Dairy CPGs

The dried casein micelles are sold to dairy CPGs to be used as a ​raw material for the production of traditional dairy products

Retro Wavy Squiggly Lines Patterned Shape

We harness the power of ​evolution to make the most ​efficient casein-secreting yeast ​ever

Our Team

Dr. Arik Ryvkin

Founder & CEO

Dr. Maya Bar-Zeev

Head of DSP & Product ​Development

Galit Kuznets, MSc

Head of Strain Development

& Bioprocess

Dr. Evgeniya Feygina

Scientist

Rotem Cohen, MSc

Scientist

Prof. Yoav Livney

Chief Scientific Product ​Advisor

Dr. Neil Dalvie

Chief Scientific Strain Advisor

Contact us

info@DairyX.c​om

Hebrew University of Jerusale​m

The Hi Tech Village, BioGi​v, Edmond J. Safra Campus (Giv​at-Ram), Jerusalem, 9270403, Isra​el

Vector Image