What if you can have your non-dairy milk and enjoy it, too? For consumers who already buy plant-based dairy alternatives – and take these alt milks with their coffee – this isn’t a dream but a reality.
But for the mainstream consumer who still prefers the taste of dairy in their coffee yet is worried about milk’s environmental footprint, a new option is emerging.
Enter New Milk, the world’s first barista-style milk made without the cow. Formulated by Israeli biotech firm Remilk alongside dairy company Gad Dairy, the product is now being used in Israel’s foodservice industry; specifically, in coffee shops and restaurants.
New Milk is made through precision fermentation (see information box below). This gives it identical taste and functionality to traditional dairy without involving animals in its production. The product is also lactose- and cholesterol-free and has been fortified with calcium and vitamins to deliver similar health benefits to traditional milk.
What is precision-fermented milk?
Precision fermentation is a technology used in the food industry to produce compounds such as proteins, dyes and sugar alternatives. The process involves genetically-programming microorganisms such as yeasts to excrete proteins, which are then further extracted from the mix and used as ingredients for products such as milk and cheese alternatives. Because these ingredients are genetically-identical to their traditional counterparts, they provide the same taste and functionality but at a lower financial and environmental cost.
While it’s not entirely identical to animal-derived milk, consumers wouldn’t know the difference, according to Remilk’s CTO and co-founder Dr. Ori Cohavi.
“From the consumer perspective, the experience would be identical to having whole cow milk with your coffee,” he told us.
Coffee shops: Cow-free dairy’s proving ground
Unlike Strauss Group’s recently-launched Cow Free milk – formulated in partnership with fellow Israeli biotech firm ImaginDairy – New Milk is being launched into the foodservice channel first. Why?
“In Israel, around 87% of milk consumption happens in coffee,” Dr. Cohavi told us. “Coffee drinking is more than a habit. It’s a ritual, a daily cultural moment that people care deeply about.
“That’s why the ideal first encounter with Remilk is through the way consumers most enjoy milk: in their coffee, prepared by an expert barista. In this setting, people can fully appreciate ‘the Remilk experience’ – the flavor, the mouthfeel, the indulgence.”
Coffee shops are also “the ultimate proving ground”, he added. “Baristas are among the most demanding and discerning users of milk. By starting with them, we demonstrate our confidence in our technology and product. If it wins with baristas, it can win anywhere.”
And it’s not just baristas that Remilk and Gad Dairy are targeting with their animal-free innovation; the wider foodservice sector is also intrigued.
“The foodservice industry is interested in a wide range of products and solutions; and the ability to produce excellent desserts,” Dr. Cohavi explained. “Local chefs who were given Remilk products to bake with have already achieved identical results to the cow-based ingredients.
“There are plans to introduce other dairy products in a similar way, including yogurt, cream cheese, etc.”
Back to New Milk. It is the first product of its kind in the world: a barista-style milk that delivers the same taste and functionality to dairy but without the emissions or cholesterol of cow-derived milk. What makes it ‘barista-friendly’?
“We did a unique development process at Remilk to ensure that the barista products would be dairy-identical, including the magnificent froth that we have been able to achieve,” Dr. Cohavi said. “This process included proprietary formulations, which are patent-protected.”
Retail launch
In addition to trialing the product in coffee shops, Remilk and Gad Dairy are gearing up for a retail launch in 2026 – and it won’t be just milk hitting the shelves, either.
“We are preparing a nationwide retail launch in Israel of our milk SKUs, followed by additional products such as yogurt and cream cheese,” Dr. Cohavi told us. “The retail launch in Israel will have nation-wide coverage, to be carried in the largest grocery stores that are already served by Gad Dairy’s distribution network.”
Would consumers buy these products? “From Remilk’s market survey of Israeli consumer dairy habits, we gained some fascinating insights and data points,” Dr. Cohavi said. “Among them, the number one reason that the majority (57%) of Israelis prefer to avoid cow milk arises from health concerns.
“However, most Israelis are reluctant to replace their cow milk with a plant-based alternative, mainly due to the taste experience, as well as health concerns around high sugar levels in plant-based milk.”
Global relevance
For foodtech companies specializing in precision fermentation-derived dairy ingredients, all this is good news for several reasons.
Despite being limited to the Israeli market, the launch could offer key insights into consumer preferences of cow-free milk – an emerging category that could provide ‘the best of both worlds’ in dairy alternatives innovation.
It may also provide insights to regulators globally, helping to unlock markets such as the EU.
And it’s not just Remilk’s launch; ImaginDairy’s work with Strauss Group can offer a second point of reference.
“The fact that two precision-fermentation companies had significant product launches within days of each other in one small country, illustrates the thriving foodtech and alt protein ecosystem in Israel,” Dr. Cohavi said.
“Whether Remilk’s fully formulated dairy products, or ImaginDairy’s ingredient production – both companies are tapping into the Israeli market as one of early adopters.
“Israeli consumers are recognized globally for their willingness to try new, innovative products. This portends well for carrying these products to new markets, including the US and globally.”