Belgian start-up Those Vegan Cowboys has secured over €1.2 million in funding through the EU-backed OPZuid programme. This funding, obtained in partnership with Interfood, HAS Green Academy, and XXL Nutrition, aims to advance animal-free casein in the sports nutrition market.
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The initiative focuses on protein production, nutritional research, and consumer insights to develop new protein-rich products for active nutrition. The total budget for the project, including partners’ contributions, is approximately €2.58 million. The subsidy is provided by the European Regional Development Fund, the Dutch government, and the province of North Brabant.
The collaborating partners are exploring the production and application of precision-fermented casein, studying its behavior in food products, and creating prototypes for the sports nutrition industry. Consumer research will investigate what expectations consumers have for these products and identify the most promising applications.
Those Vegan Cowboys will contribute its expertise in casein production and scaling, while Interfood will provide knowledge on dairy proteins and product development. HAS Green Academy will share research and practical expertise, and XXL Nutrition will offer insights into the sports nutrition sector.
Casein, a protein naturally found in milk, is widely used in various food applications. Those Vegan Cowboys utilizes precision fermentation to produce high-quality casein via microorganisms, eliminating animal input. The start-up claims its microbes can generate casein five times more efficiently than traditional dairy cows, with production occurring 24/7 in its stainless steel fermenters.
CEO Hille Van der Kaa emphasized the goal of translating this protein into desirable products that are nutritious, tasty, and affordable. She also noted that the consortium combines expertise necessary to create a new protein source vital for food security.
As the traditional dairy protein market faces supply chain challenges and rising ingredient prices, driven by increased demand for protein-rich food and beverages, this initiative aims to address these trends. Wouter Berendsen, global F&B director at Interfood, highlighted the growing global demand for protein and the importance of the consortium in developing future capabilities.
The project, titled 'Pioneer, Pilot, Powerhouse - Brabant Breaking New Ground in Precision Fermentation,' aims to enhance collaboration among companies and researchers in North Brabant, including a proving ground at Interfood to merge their expertise in precision fermentation and product development.
Precision fermentation, similar to beer brewing, has been applied in the food industry for decades, with microbially-derived rennet already commonplace in cheese production. Recently, the approach has garnered interest for creating animal-free casein and whey, which responds to consumer demands for diversified protein sources, high-value nutrition ingredients, and sustainability.