As the environmental and health problems rise, Fooditive has developed the world’s first-ever industrial-scale plant-based Vegan Casein that is produced by precision fermentation that mimics the same cow protein using DNA sequencing. Fooditive Casein is a cruelty-free, sustainable, healthy, and scalable ingredient with the same functions as milk protein, with the difference that it is much safer for the environment.
That can compete with animal protein from functions, flavour and most importantly texture. Moreover, when it comes to sustainability, we are proud that Fooditive Vegan Casein can prove how it is more environmentally friendly and at the same time more affordable than normal casein.
We know how hard it can be to find a source of protein that is both vegan and free of antibiotics, hormones, and additives. In addition, the lack of plant-based casein in the market, make it even harder for the consumer to become more sustainable. That is why we created vegan casein. We are aiming to provide to the planet a sustainable and kind way to get our love for milk and to give to the plant-based lovers the quality and taste they deserve.
A presentation by Moayad Abushokhedim who built a Jordanian dream in the heart of Rotterdam, which aims to shape the food future industry to become healthy, affordable, tasty and sustainable by supplying the world with ingredients they can relate to.
As a company we provide the key to a sustainable future, which will end the era of overconsumption and the meaningless waste of food based on their appearance. By using what is already there, we create a long-lasting impact by normalizing circularity in the food industry. After years of dreaming and developing, we provide up-cycled ingredients with great taste which provide solutions to challenges that the food industry faces.
He sees Precision fermentation. as an emerging technologie having the greatest potential in the short and long run.
About Fooditive
Plant-based ingredients that you deserve that are healthy, tasty, and good for you.
Moayad Abushokhedim is speaker at the Protein Transition Conference which is part of the Agrifood Innovation Event.