Alternative Fat Dilemma May Find Solution through Cultivated Dairy Approach by Accellta

Accellta, an innovative Israeli firm, is set to revolutionize the dairy industry with its cell-cultured dairy fats. The company has announced its plans to bring this groundbreaking product to the US market, preparing a submission to the Food and Drug Administration (FDA).

Accellta's strategic partnerships span across Europe, North America, and Asia, with local producers, who will be responsible for the production of the cell-cultured milk fats in their respective regions. This localized production is made possible through joint ventures with strategic partners worldwide, enabling them to establish production facilities based on Accellta's technology.

The startup aims to raise $8 million in funding, which will be used to speed up the development of the cultivated dairy fat, expand production capacity, and deliver minimum viable product samples to partners. This funding will also enable Accellta to demonstrate feasibility at commercial scale and secure its first sales agreements within 24 months of closing the round.

Accellta's dairy production process focuses solely on fat cells grown efficiently in suspension. This proprietary 3D suspension culture eliminates the need for scaffolds or microcarriers, enabling very high cell densities and minimal contamination risk. This method allows Accellta to fine-tune the fatty acid composition inside the adipocytes, tailoring the nutritional and functional properties of the fat to specific dairy applications.

The company's hybrid butter contains 20% cultured fat, and Accellta has incorporated its cultured dairy fat into prototypes such as yoghurt, butter, and ice cream. Accellta's cell-based dairy fat can provide the same taste, mouthfeel, and functionality as milk fat, and has the same melting point and flavour release.

The dairy industry faces a structural shortage of milk fat, and Accellta aims to address this issue with its cell-cultured dairy fats. The startup's cultured fat can be blended seamlessly with conventional dairy fat or with alternative protein bases, offering a reliable, geographically closer, and consistent supply. This streamlines operations and lowers dependency on volatile external markets.

Accellta is working with regulatory consultants to design and execute its approval strategy in various markets. The company has already submitted a regulatory application in the US for cell-cultured dairy fats. Accellta is focused on supplying its cultivated dairy fat as a premium ingredient to food manufacturers and dairy processors.

Accellta's entry into the market comes at a time when several other startups are also working in the cell-based dairy category, including Wilk (Israel), Senara (Europe), Brown Foods's UnReal Milk (US/India), and France's Numi, among others. This development is set to bring about a significant shift in the dairy industry, offering sustainable, consistent, and high-quality alternatives to traditional dairy products.

Alternative Fat Dilemma May Find Solution through Cultivated Dairy Approach by Accellta