Synthetic cheese based on nature identical casein from genetically engineered yeast

Purpose and goal

The purpose of this feasibility study was to evaluate whether the development and commercialization of vegan cheese based on synthetic casein can be practically feasible, commercially viable and safe from a health standpoint. During the project period we have, together with KTH, potential industrial partners and in other project activities, achieved this objective. In summary, the activities carried out in step 1 have shown that the project is realistic to develop according to the original objective and we have laid a good foundation for the project´s completion.

Expected results and effects

The activities carried out in this feasibility study have shown that the project is realistic to develop according to its original objective and we have laid a good foundation for the project´s completion. We have established a good relationship with KTH and good conditions for collaboration in technology development. In the next phase we intend to, in collaboration with KTH and industrial partners, develop methods for fermentation production of casein on an industrial scale and prepare for commercialization of the end product.

Planned approach and implementation

This feasibility study was divided into eight separate activities conducted internally in the project group, in collaboration with potential partners for technology development and production or in collaboration with external consultants. The emphasis has been on the collaboration activities as our strategy for technology development and production requires collaboration with partners.