De Novo Dairy first started off making human food under the name Gourmet Grub from black soldier fly larvae, but now is focused on bringing cow-free products to market, including ice cream, nutritious creamy yogurt and stretchy melty cheese via precision fermentation – tech that has been gaining traction as an alternative to negate the negatives of traditional dairy.

“Cult Food Science is an investment platform focused on cell-based foods and technology. We do not treat it as ‘just another biotechnology investment, but as a way we can shift our food system to be truly sustainable and sufficiently productive as a society,” Cult Food Science president, Lejjy Gafour, says.

Cult Food Science has a public listing on the Canadian Stock Exchange.

“Through Cult Food Science, people can support the development of the most innovative start-ups, private and early-stage cultivated meat, cultured dairy and cell-based food companies around the world,” says Gafour.

“Our portfolio companies are working on multiple products, which include milk, seafood, honey, collagen, beef and more. But I like to highlight that each of these categories has very large possibilities. Think of the number of everyday things that use collagen and gelatin, for example. This technology does not only support foodbut candies, cosmetics, pharmaceuticals and more.”

Identical to cow’s milk

Milk proteins are largely associated with the physicochemical functionalities, taste and texture of traditional dairy. Based on these proteins, De Novo’s products are designed to provide the familiar sensory experience of cow-based dairy, as well as the same nutritional benefits – but in a more ethical, sustainable and efficient manner.

now has a new aspiration: becoming the first company in Africa to make animal-free dairy protein grown in a lab.

De Novo’s product pipeline is marketed as devoid of factory farming, lactose, hormones or antibiotics.

Courtesy of  FoodStuff – read full article here.