Organic Garage says newly acquired Future of Cheese scaling up R&D to accelerate advancements in its plant-based, dairy-comparable proteins

Organic Garage Ltd (CVE:OG) (OTCQX:OGGFF) (FRA:9CW1) says its newly acquired food company Future of Cheese Inc is in the process of scaling up its research and development operations to accelerate advancements in its plant-based, dairy-comparable proteins.

The company said the focus on such specific research in food sciences underscores its commitment to plant-based innovations toward the goal of building natural, nutritious culinary alternatives that are indistinguishable from their animal-based dairy equivalents.

In an effort to reduce the need for animal products and create more sustainable methods to feed the growing global population, Organic Garage is accelerating its efforts to develop nutrient-dense, ethically sourced, plant-based alternatives to the animal-derived proteins found in dairy. 

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In particular, the company’s primary focus is reproducing a protein similar to casein, which is found in dairy products and is responsible not only for protein content but acts as a key component in curdling, aging, and processing milk into cheese. 

Using a proprietary method that mimics the coagulation process used in conventional cheese-making, the company said it has made significant progress in the extraction and molecular structuring of proteins found in legumes, quinoa, and hemp seeds.

“We are currently developing a game-changing novel protein blend that offers plant-based cheeses a competitive edge in nutrition, function and taste,” said Polina Glick, director of science for Future of Cheese, in a statement. “Our proprietary extraction process is clean and cost-effective, offering nothing less than the highest-quality non-GMO plant-based proteins.”

Deriving proteins

The proteins derived utilizing this technology will allow it to increase a product’s nutritional value compared to that of other plant-based cheeses on the market, which typically include many fillers such as starches, gums, and fats

Furthermore, the natural fats and omegas within the plant proteins will be preserved, and the product’s overall protein content enhanced. Utilizing these potential findings, the company plans to pave the way for a proprietary plant protein blend that will provide a wide range of amino-acids to match that of animal-derived dairy products.

“Advancing our plant-based protein innovations reflects our belief that science and taste can be married to create an opportunity of global importance – one of sustainability and the future of food, built directly from natural plant materials, to satisfy the increasing demand of consumers worldwide,” said Jen Wojtaszek, president of Future of Cheese.

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