Strauss is the first Israeli company and one of the few worldwide to introduce such products to the mass market.
By Shula Rosen
The Strauss Group has unveiled a new line of dairy alternatives called CowFree, developed using precision fermentation technology to replicate the key protein found in cow’s milk.
The launch makes Strauss the first Israeli company, and one of the few worldwide, to introduce such products to the mass market.
At the heart of CowFree is BLG protein, a component identical to one naturally present in cow’s milk but produced without animals and free of lactose.
The company emphasized that while the protein is not suitable for individuals allergic to milk proteins, it offers a high-quality nutritional profile, including all essential amino acids.
The first CowFree products will reach store shelves in the coming weeks.
Among them are the Symphonia CowFree soft cheese alternative and the Yotvata CowFree milk alternative.
Both products are fortified with calcium and certified parve under kosher supervision.
The Yotvata beverage will bear Mehadrin (Rubin) certification, while the Symphonia cheese will be approved by the Rabbinate.
Strauss says the innovation will broaden options for a range of consumers.
Kashrut observers will be able to enjoy a milk-like product with meat meals, while those who are lactose intolerant, vegan, or seeking to cut back on animal-based foods can add CowFree to their diets.
Strauss Group CEO and President Shai Babad described the development as transformative.
“It’s not as heavy as milk; it’s lighter than milk. It has all the advantages that milk has; it has the same taste as milk, and all the disadvantages have been taken away,” he told Arutz Sheva.
Babad called the product “revolutionary,” stressing that the company’s mission is to provide consumers with solutions tailored to their needs.
“We are very excited; it’s revolutionary, and part of destiny is to try to give solutions to the consumer, whatever they need and wherever they are,” he said.
Strauss believes the CowFree line signals a turning point for the food industry, merging science and tradition to expand dietary choices without compromising on taste or quality.
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