Pureture has announced a new novel technology that enables the biotech company to expedite the cultivation process for yeast protein to potentially increase its output of alternative casein.
The process is reported by the company to reduce cultivating times by up to 30%, which translates to ample time and cost savings overall. The process also eliminates foam from being formed during the production process to subsequently eliminate the need for additives like antifoaming agents. The update comes as a win for the brand in accelerating its production of plant-based casein for use in a variety of alt food products.
Pureture commented on the new process saying, “This breakthrough represents a significant step towards sustainability in food production. By improving the production efficiency of plant-based casein protein, Pureture’s technology supports the food industry’s shift towards more sustainable practices.”