Precision fermentation builds on the process seen in traditional fermentation, like in beer brewing. The precision part is tweaking the yeast and funghi, so instead of producing say beer or sake, they are trained to produce other proteins, like milk proteins. These proteins are molecularly identical to those found in milk so you can’t tell the difference. You’ll also find precision fermentation in the production of medicines, such as insulin, and in food – from flavouring to baby formula.

Yes. Lactose is the major sugar found in milk and traditional dairy. But we’ve replaced lactose with a more easily digestible sugar, so everything we make is lactose-free, but tastes just as great.

Milk is a combination of dairy proteins, fats and sugars suspended in water. Each dairy product is then a subset of these. So, butter is dairy fat and cheese is some of these proteins, fats and sugars.

Casein is one of the major proteins found in milk and almost all of the protein found in cheese. We call it a ‘wonder protein’ as it gives cheese its melt, stretch and flavour. It’s also what gives ice cream its creaminess. Up until now, the only source of casein has been mammals’ milk, but that’s all changed with Better Dairy.

Yeast and fungi are microorganisms. With the natural process of fermentation, they convert one thing (like sugar or starch) into another thing (such as alcohols or edible proteins). A good example is baker’s yeast, which converts sugars into carbon dioxide and ethanol, causing bread to rise or beer to be brewed.

Absolutely. No animals whatsoever are used to make our dairy.

Nope. You won’t find any GMO’s in our foods.

We are still brewing away, please keep an eye on website and social channels for further updates.

The products that we are bringing to market are completely animal free. (100% cow free) But for testing and product development purposes, we occasionally use casein from cows milk.