literature, genes are synthesized, and integrated
in well-known food-grade microorganisms.
Subsequently we optimize and
train these micro-organisms to produce
these proteins efficiently and quickly, yielding
high concentrations.
IDM: What exactly do you plan to introduce
to the market – alternatives for liquid
milk, cheese, yogurt etc. – or single ingredients
like casein and whey proteins
Korteweg: Making cheese is our main
goal. We are up to making a wide range
of cheeses, which have the same taste as
the original ones. Besides that, we will
be working on milk, yoghurt and in the
end all dairy products. We want to make
products; we will not sell white-label ingredients.
But we are very open to work
together with current players in the dairy
industry. We are a strong believer of cobranding
and working together with traditional
players, just like we did with The
Vegetarian Butcher.
IDM: How do you do the development
works; do you cooperate with third parties/
universities?
Korteweg: We have our own lab and
we work together with universities like
Wageningen University, Ghent University
and several other researchers. Furthermore,
we are in good contact with other
players working in the precision fermentation
field and several companies related
to our field.
IDM: When do you think we will see first
products enter the market?
Korteweg: The milk and cheese we work
on in our lab will take another few years.
But, in the meantime, we will bring a line
of plant-based cheeses to the market with
our partner Westland Cheese. We hope to
be in store in The Netherlands, Belgium,
Germany and Spain pretty soon and plan
to roll out further.
All photos: Those Vegan Cowboys
Jaap Korteweg, CEO Those Vegan
Cowboys: We are very open to work
together with current players in the
dairy industry
Those Vegan Cowboys have available a fully-equipped pilot facility in Gent
Let’s mix
something up!
With Hydrosol.
Mix something up for fast success with
delicious milk drinks from classical cocoa
drinks to any other fl avor type.
Our Stabiprime MFD range consists of
carefully selected hydrocolloids for a rich
and extra creamy mouthfeel – with no
sedimentation.
flexible stabilising systemrange
beverage filling at high temperatures
low development costs
safe and simple manufacture
Telephone + 49 4102 202-003
info@hydrosol.de, www.hydrosol.de
/www.hydrosol.de
/www.hydrosol.de
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