Strauss Group has introduced a new product line, CowFree, featuring dairy alternatives made with animal-free BLG protein, a protein identical in structure to one found in cow’s milk but produced through precision fermentation technology. This new range includes the Symphony cream cheese and Yotvata CowFree drink, both of which will be available in retail stores across Israel within the next few weeks.
First of its kind in Israel
Since the protein in these products mirrors that found in cow’s milk, they offer an alternative for consumers seeking dairy-like options without animal involvement. However, individuals with milk protein allergies are advised not to consume these products due to the structural similarity of the protein. The Yotvata CowFree drink will carry ‘Rubin’ Mehadrin kosher certification, while Symphony cream cheese will be certified by Rabbanut.
The launch marks Strauss as the first Israeli company to introduce such products into the refrigerated aisle and is part of the company’s efforts to incorporate food technology into everyday consumer offerings.
According to Strauss Group President and CEO Shai Babad: “Our investment in advanced food technologies, and our ability to make them accessible to everyone, reflect both our expertise and our purpose. Our success is measured not only by business results but also by the positive impact on the community and Israeli society.”
Turning point in animal-free dairy
Strauss Group’s introduction of the CowFree line comes in collaboration with Imagindairy, a company that specializes in animal-free dairy products. Imagindairy’s team expressed pride in the partnership and the milestone achievement on LinkedIn, noting that the launch marks a historic step in bringing animal-free dairy products to market.
Barak Weinstein, Head of Strauss Neo, explained that the CowFree range represents a shift in the dairy consumption landscape. “This product line, created with unique technology, represents a turning point in the food industry. It bridges technological innovation and culinary excellence, offering new solutions for consumers whose needs have only been partially addressed until now,” Weinstein said.
