Remilk secures new funding for global launch of animal-free dairy products

Israeli start-up company Remilk has secured an investment in an oversubscribed funding round for launching its animal-free dairy products in the global market.

The company uses microbial fermentation for developing its animal-free dairy products.

With a fresh investment of $11.3m, the company aims to further enhance its production capacity and distribution footprint.

Remilk offers alternatives for cheese, yoghurt and cream, which are said to have been produced using a patented process that replicates the properties of the dairy proteins.

The company claims that its products are cholesterol-free and contain no lactose, antibiotics or growth hormones.

Remilk co-founder and CEO Aviv Wolff said: “Today’s non-dairy alternatives address environmental and health concerns, but universally fail to create authentic dairy-based products, like cheese. We’re bridging this gap by making dairy products with dairy proteins, without needing a single cow.

“Our proprietary technology delivers the most authentic animal-free dairy product in the market today and is identical to natural dairy. With our new partnerships for production and distribution, we’ll soon be ready to reinvent this multibillion-dollar industry.”

The oversubscribed funding round was led by the fresh.fund, with participation from other investors such as OurCrowd, CPT Capital, ProVeg and food manufacturers Hochland, Tnuva and Tempo.

Berkshire Partners former managing director and the company co-founder Bradley Bloom also participated in the funding round, along with prominent investor, Sake Bosch, as well as food-tech investor Beni Nofech and others.

Wolff added: “Relying on animals to make our food is no longer sustainable. This model of food production has all but reached its limits in terms of scale, reach and efficiency, and the implications are devastating for our planet.

“Remilk is revolutionising the way we produce food around the world, and importantly, is creating a lasting and environmentally-friendly food system that takes no more than what our planet can give.”