Tag: Casein alternatives

Casein protein accounts for approximately 80% of the total protein content found in cow's milk. This unique composition gives it its slow-digesting properties, making it essential to understand what type of protein is like casein when seeking sustained nutrient delivery.

Casein, the primary protein in cow's milk, has historically been impossible to replicate with plants alone. However, recent advancements in food technology, particularly precision fermentation, have made a functional and molecularly identical vegan version of casein a reality. This groundbreaking innovation is revolutionizing the dairy-free market, enabling the creation of vegan cheeses that melt and stretch just like their dairy counterparts.