Cultivated Biosciences introduces its innovative yeast-based cream in a coffee creamer prototype

Swiss Biotech Startup and Valley partner Cultivated Biosciences has presented its first proof-of-concept (POC) using its creamy fat ingredient created with yeast fermentation. The POC, a coffee creamer, is white and clean-label, with a rich, creamy taste and mouthfeel, but puts an end to flocculation.

After two years of R&D, Cultivated Biosciences presented its first POC using its creamy fat ingredient in a final product formulation: a dairy-free coffee creamer that matches the performance of dairy creamers.

The coffee creamer meets the needs of the industry: it has whitening capabilities, it is stable in coffee, and is clean label. It also meets the expectations of the consumers: it is very creamy and tastes like a regular American commercial creamer. Cultivated Biosciences’ ingredient provides the lipids and the texture to the formulation, and is stable in the acidic coffee without additives.

The dairy-free coffee creamer was introduced and available for tasting during a MISTA event held in San Francisco in November 2023. MISTA is a new food innovation ecosystem and accelerator in the Bay Area, bringing together the food industry and the startups during “Growth Hacks” to kick-start collaborations. Cultivated Biosciences’ creamer was developed during a Growth Hack focused on alternative fats, in collaboration with the MISTA partners including AAK, Ingredion Givaudan and Danone.

The path to commercialisation

About Cultivated Biosciences

Cultivated Biosciences is turning animal-free dairy into the better choice for everyone. Cultivated Biosciences improves the mouthfeel of animal-free dairy by developing a unique and patented emulsion as an ingredient for the food industry, using yeast fermentation. Their technology produces a unique functional fat with a cream-like texture, providing a sustainable and healthy alternative to animal dairy fat. The cream from Cultivated Biosciences will replace vegetable oils and additives currently used in dairy alternatives, thus providing a cleaner label thanks to superior functionality and stability, and a sensory experience similar to dairy. Dairy alternatives are on the rise globally, a market size of $12 billion in 2023 and $34 billion in 2033, convincing more and more health and environmentally conscious consumers, but two thirds of consumers name texture and a lack of clean label options as a barrier to consumption. Find out more on their website. 

Never miss a Swiss food innovation morsel.

Latest News