Recombinant dairy startup Remilk unveils “New Milk” launch
Israeli startup Remilk has launched a new product called “New Milk”, in partnership with dairy firm Gad Dairies, marking what the company describes as a “new phase” in the recombinant-dairy category.
The milk is made with recombinant dairy proteins produced via fermentation, rather than from cows. It is being rolled out in cafés, restaurants and hotels in Israel this week, and will hit major retailers nationwide next month.
Key features highlighted by Remilk: it is lactose-free, contains around 75 % less sugar than conventional milk, includes added calcium and vitamins, and is positioned not as a niche alternative but as a full-experience milk product.
CEO Aviv Wolff emphasised that New Milk “doesn’t look like another ‘alternative’ product” but aims to deliver the same taste and functionality as traditional dairy—and perform better than plant-based milks.
On the economics side, while many precision-fermentation firms focus on high-value dairy ingredients (e.g., lactoferrin), Remilk believes it can scale core dairy products (milk, yogurt) cost-competitively thanks to efficiencies in its fermentation process (using a genetically engineered yeast strain to produce beta-lactoglobulin).
Industry Insight:
• This launch signals a shift from “animal-free as an alternative category” to “animal-free as a mainstream replacement”.
• For the dairy sector, it raises questions around how traditional dairy supply chains, cooperatives and processors will respond to competition from fermentation-based milk.
• For policymakers and regulators, it underscores the need to evaluate regulatory pathways, labelling frameworks and biological-manufacturing oversight in the dairy value-chain.
• For Indian dairy-ecosystem stakeholders (farmers, labs, processors), the event serves as a reminder that transformative innovation is moving rapidly — and that maintaining trust, provenance and value-added differentiation remains critical.
Source : Dairynews7x7 Nov 11th 2025 Agfundernews