Can lactose intolerant people eat our product?

Yes.

Can people with milk allergies eat our product?

No. Our cream cheese products contain non-animal whey protein, and our shreds and sliced cheeses contain non-animal casein protein. 

How is it made?

We use a process called precision fermentation to re-create milk proteins that give our cheeses the same taste, texture and functionality as dairy cheese. Although fermentation has been used to make food and beverages like beer and kimchi for thousands of years, it has only recently emerged as a technique for producing alternative protein in a way that’s more sustainable for the planet.

How does the product contain milk allergens when it’s non-animal?

 Our cheese is made by re-creating milk proteins using fermentation, not animals.  The milk protein in our products is structurally identical to dairy which means that it will cause an allergic reaction in people with milk allergies.   

• Please note that our cream cheese products contain non-animal whey protein and our shreds and slices contain non-animal casein protein. 

How is it non-animal?

Our cheese is made by re-creating milk proteins using fermentation, not animals. The milk protein in our products is structurally identical to dairy but it doesn’t come from cows or any other animals. It is made using a fermentation process that cultivates microorganisms – very similar to how beer is brewed.

Why do we use non-animal dairy?

We exist to revolutionize animal products because we believe everyone deserves to enjoy them without compromise or consequence.  We know the impact that animal agriculture has on the planet and we know there’s a better way that doesn’t drain our precious Earth of its resources.

What type of fermentation is used?

We use a process called precision fermentation to re-create milk proteins that give our cheeses the same taste, texture and functionality as dairy cheese. Although fermentation has been used to make food and beverages like beer and kimchi for thousands of years, it has only recently emerged as a technique for producing alternative protein in a way that’s more sustainable for the planet.

Why do we use precision fermented milk proteins?

Precision fermentation uses microbial hosts as ‘cell factories’ to produce specific functional ingredients – in our case milk proteins like non-animal whey and non-animal casein. These ingredients help to improve the taste, texture and functionality of our end cheeses but are cultivated in a way that doesn’t tap our planet of its resources.