US EditionPureture Scales Emulsifier-Free Protein, Redefining What Casein Can Be
- Pureture, a New York-based food biotech company, launched a next-generation alternative casein protein with commercial production in 2025.
- Pureture developed this protein to solve common protein system shortcomings, creating a clean-label, emulsifier-free product without gums or stabilizers.
- The protein delivers natural emulsification, complete nutrition with a PDCAAS of 1.0, and costs up to 30% less than dairy-derived casein, supporting diverse applications.
- Founder Rudy Yoo stated, "We didn't just clean up the label—we re-engineered the protein itself," enabling brands to eliminate additives entirely at the structural level.
- With a 240-ton annual facility, Pureture's protein will appear in a U.S. RTD product launching in Q3 2025, signifying a step toward sustainable, cleaner food production.
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Pureture Scales Emulsifier-Free Protein, Redefining What Casein Can Be - PressReach
NEW YORK, May 8, 2025 /PRNewswire/ — 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, …
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