TRENOS.ai

In what may be described as a generational shift for dairy, The New Milk arises from a five-year biotech effort by Israeli based, Remilk (founded 2019) plus the manufacturing and branding muscle of Gad Dairies. It exploits precision fermentation to reproduce milk proteins, then builds full-function liquid milk looking like conventional dairy, yet removes the cow and its associated resource burdens.

New Zealand's Fonterra's latest moves signal a strategic bifurcation to retain the core milk-and-ingredients cash engine rooted in the Kiwi heartland, while investing in large-scale precision fermentation capacity via its tie-up in Abu Dhabi with Vivici/The Every Co. The NZ sale of brands to the French Lactalis frees up capital and simplifies the co-op’s structure, while the UAE project gives access to a 4 million-litre capacity fermentation facility designed for high-standar

Strauss Group and Imagindairy have made history with CowFree milk and cheese, delivering real dairy proteins without animals via precision fermentation. By leveraging microbial strains to produce whey protein identical to cow-based dairy, the products promise full taste and nutrition while cutting out lactose, cholesterol, and hormones. Israel’s regulatory approval marks a turning point for consumer access to animal-free dairy.

The five-year, NZ$10.4m programme will demonstrate how microbes can turn forestry pulp and other local side-streams into export-grade proteins and functional ingredients. Beyond the science, it creates the shared infrastructure and regulatory precedent that startups like Daisy Lab (animal-free dairy proteins) and OPO Bio (cell media and cultured tissues) have been waiting for. Together, these signals point to a potential billion-dollar export category anchored in precision fe