Yan Yan
Founder
NewMoo
NewMoo uses molecular farming to produce animal‑free milk proteins, such as liquid casein, directly in soy plants. Their plant‑based biomanufacturing platform delivers up to 600% more protein per hectare while using 40% less land, 99% less water, and cutting greenhouse‑gas emissions by 40%, enabling dairy ingredient manufacturers and plant‑based cheese producers to replace conventional dairy proteins with sustainable, cost‑effective alternatives.
- Agriculture Technology
- Biotechnology
- Clean Technology
- Consumer Goods
Updated 5 months ago
Funding
Raised to date
$7MRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Funding rounds are not available yet.
Founders
Product
Problem
Traditional dairy production relies on animal farming, which consumes large amounts of land and water, generates significant greenhouse gas emissions, and faces scalability constraints as demand for milk proteins grows.
Solution
NewMoo uses molecular farming to express milk proteins such as casein directly in soy plants, creating animal‑free dairy ingredients that match the taste and functionality of conventional milk proteins. By leveraging plant biomanufacturing, the process yields up to 600% more protein per hectare while using 40% less land, 99% less water, and reducing GHG emissions by 40% compared with conventional dairy. The resulting liquid casein can be integrated into existing cheese‑making and dairy‑product formulations, enabling brands to scale sustainably without relying on livestock. NewMoo’s platform offers a cost‑effective, high‑throughput production pipeline that can be deployed alongside existing protein brands to accelerate the transition to a more sustainable food system.
Target Audience
Primary customers are dairy ingredient manufacturers, plant‑based cheese producers, and food brands seeking sustainable, animal‑free milk protein solutions.
Features
- Molecular farming of milk proteins in soy plants, delivering animal‑free liquid casein suitable for cheese and other dairy applications
- Production yields up to 600% more protein per unit area, providing an eight‑fold increase in scalability over traditional dairy
- Resource efficiency gains: 40% less land use, 99% less water consumption, and 40% lower greenhouse‑gas emissions
- Compatibility with existing dairy ingredient supply chains, allowing seamless substitution in current manufacturing processes
- Proprietary expression system that maintains the functional and sensory properties of native milk proteins