This Food Biotech Company Just Unveiled the Next Generation of Casein

Edited by The VEGPRENEUR Team

What if a protein could emulsify—without a single additive? New York–based food biotech company Pureture has made that vision real. The company has successfully developed and commercialized a next-generation alternative casein protein that delivers emulsification, complete nutrition, and clean-label compliance—without relying on gums, thickeners, or stabilizers.

Built through non-GMO yeast strain selection, precisely controlled culturing, and custom media formulation, this protein is designed for use in dairy-free beverages, protein shakes, and emulsified food systems. It matches the essential amino acid profile of dairy, achieves a PDCAAS score of 1.0, and offers a unique combination of function, completeness, and label transparency.

Commercial Launch in Motion: 240 Tons Online

Pureture has completed a commercial production facility with 240 tons of annual capacity (20 tons/month) and is currently co-developing product formulations with a U.S. RTD brand. The first consumer product featuring Pureture’s protein is scheduled to launch in the U.S. market in Q3 2025.

“We didn’t just clean up the label—we re-engineered the protein itself,” said 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.”

Why Most Proteins Still Depend on Additives

From plant to dairy, most protein systems fall short on either functionality or nutrition.

To compensate, formulators turn to ingredients like carrageenan, guar gum, xanthan gum, and mono- and diglycerides—not for flavor, but to hold the product together.

Structural issues across conventional proteins:
• Plant proteins often lack complete amino acid profiles and show poor emulsification
• Whey and dairy proteins like casein offer low solubility and require stabilizers for uniformity

Pureture’s innovation is different: a protein that naturally emulsifies and delivers full nutritional value—without artificial support.

7 Key Advantages of Pureture’s Alternative Casein Protein

1. Dairy-Free / Lactose-Free / Allergen-Free

2. Additive-Free & Non-GMO

3. Nutritionally complete: matches dairy’s essential amino acid profile

4. PDCAAS 1.0 – highest possible protein quality score

5. Formulated to meet U.S. clean-label expectations

6. Natural emulsification—no gums or stabilizers required

7. Up to 30% lower cost than dairy-derived casein

About Pureture

Pureture is a New York–based food biotechnology company developing next-generation functional protein ingredients through non-GMO strain engineering, controlled culturing, and clean-label formulation science.

With commercial capacity now live and launch partnerships in place, Pureture is working with U.S. food and beverage brands to deliver emulsifier-free, nutritionally complete, clean-label protein across a wide range of applications—from RTD beverages to functional food systems.

The company also recognizes the scalability and efficiency advantages of yeast-derived proteins, positioning its platform as a practical, sustainable alternative in the shift toward cleaner, lower-impact food production.