Nobell has developed a technology that uses soybeans to make casein, the protein that gives cheese its cheesiness.
Replace industrial animal agriculture with a more sustainable source for the proteins that make our food flavorful and…
dare we say… fun.
Nobell’s got a line of cheeses coming that taste like the real thing but are made from plants.
i dig it - here's why...
Industrial animal agriculture at its current scale is bad for the planet. It’s causing deforestation and increasing greenhouse gas emissions through methane emissions and improperly handled waste. Let’s change that up by turning plants into protein factories that can give our foods the functional features that we love.
HERE's the deal
ALL ABOUT THE CASEIN
BUILDING WITH BIOLOGY
Casein is the protein that gives cheese its cheesy characteristics. All of the stretchy, melty ooey, gooey, deliciousness in cheese can be traced back to this protein. So what if there was a better way to make it?
Nobell’s technology uses genetic engineering to optimize soybeans to produce the casein protein. The company can then use that protein in its cheese formulations to make a plant-based cheese product that looks, acts and tastes like its cow-made counterpart.
Worldwide dairy production emits about 3.1 gigatons of CO2 equivalent per year and accounts for 40% of global livestock emissions. In the US, the dairy industry is responsible for 2% of the nation’s greenhouse gas emissions. And a growing chunk of that dairy consumption is coming from cheese.
144 gallons of water. That’s how much is needed to make 1 gallon of milk. That’s to grow the crops that feed the cows that make the milk that becomes the cream in our coffee or the cheese on our bagels. Using plants to make replacements can significantly reduce the stress our cheese habit puts on the planet.