Pureture launches emulsifier-free casein alternative with commercial scaleup

New York-based food biotechnology company Pureture has officially launched commercial production of its alternative casein protein, a product that naturally emulsifies without the use of gums, thickeners, or stabilizers. The development, built on non-GMO yeast strain engineering and custom fermentation media, marks a potential shift in how dairy alternatives and high-protein foods are formulated.

With an annual production capacity of 240 tons – equivalent to around 20 tons per month – now online, the company has started co-developing product formulations with a ready-to-drink (RTD) brand in the USA. The first consumer-facing product featuring Pureture’s protein is expected to hit the market in the third quarter of 2025.

"We didn’t just clean up the label – we re-engineered the protein itself," commented Rudy Yoo, Founder & CEO of Pureture. "By solving emulsification at the structural level, we’re helping brands eliminate additives entirely – and consumers will taste the difference soon."

While proteins from both dairy and plant sources have found widespread use across beverage and food systems, many still require supplementary ingredients to achieve acceptable texture, mouthfeel, or shelf stability. Emulsifiers such as carrageenan, guar gum, xanthan gum, and mono- and diglycerides are commonly added to ensure homogeneity, though they often complicate labeling and are perceived unfavorably by consumers.

Pureture’s protein is designed to eliminate this reliance on additives. It delivers full emulsification functionality with a PDCAAS (Protein Digestibility Corrected Amino Acid Score) of 1.0, matching dairy casein in terms of amino acid profile. The product is also dairy-free, lactose-free, allergen-free, additive-free, and non-GMO, making it suitable for a wide range of consumer needs and dietary restrictions.

According to the company, its alternative casein offers up to 30% cost savings compared to animal-derived casein. Yoo emphasized that the innovation not only simplifies formulation but also helps meet rising consumer demand for clean-label products without compromising on performance or nutrition.

The protein is targeted at applications such as dairy-free beverages, protein shakes, and other emulsified food products, and Pureture sees its potential as especially strong in the RTD category. The company is working closely with brand partners to tailor functional and nutritional profiles to specific formulations, leveraging the inherent emulsifying properties of its protein to streamline production and labeling.

Pureture’s approach is part of a growing movement toward precision fermentation and microbial proteins as scalable, sustainable ingredients. Unlike animal-based production, yeast-derived proteins can be manufactured with greater efficiency and consistency, often using fewer resources and avoiding many of the ethical and environmental concerns tied to traditional dairy.

By integrating its protein at the ingredient level rather than relying on post-processing additives, Pureture is offering a structural solution to challenges that have long shaped the way protein-based foods are made and marketed.