After more than a decade of research and development, Israel-based Gad Dairies and food-tech company Remilk have introduced cow-free milk to the mass market, positioning the launch as a global first for the dairy industry. The product delivers the taste, texture and functionality of conventional milk without cows, lactose or cholesterol and signals a major commercial leap for precision fermentation-based dairy.
The collaboration combines Gad Dairies’ long-standing expertise in dairy processing with Remilk’s proprietary fermentation technology, bringing an alternative dairy product that aims to match traditional milk “without compromise. The new milk, launched with 3% fat, is designed for everyday consumption, foodservice and barista applications, including excellent frothing performance.
How Cow-Free Milk Is Made
Remilk’s technology uses precision fermentation, a natural process long utilised in food production for bread, beer and wine. Instead of relying on animals, Remilk scientists replicate the genes responsible for milk protein production and insert them into specially developed yeast strains. These microorganisms then produce milk proteins that are molecularly identical to those found in cow’s milk.
The process does not involve animals, does not extract cells from cows, and significantly reduces environmental impact. Once produced, the proteins are combined with plant-based components to create a milk product that mirrors conventional dairy in structure, taste and functionality.
Nutritional and Functional Profile
The cow-free milk is lactose-free, cholesterol-free and hormone-free, while containing high-quality dairy-identical proteins. It is enriched with calcium, vitamins and dietary fibre, and contains approximately 75% less sugar than traditional cow’s milk. The product is suitable for lactose-intolerant consumers, but as it includes true milk proteins, it is not suitable for individuals with milk protein allergies.
From a functionality perspective, the product has been positioned as multi-purpose, catering to direct consumption, cooking, baking and coffee preparation, a critical factor for mainstream dairy adoption.
From Food-Tech Innovation to Commercial Scale
Industry observers note that this launch represents a strategic shift for the sustainable protein sector, moving beyond pilot projects and niche foodservice trials into full-scale retail distribution. According to Remilk, the cow-free milk will now be available across major retail chains in Israel, marking a transition from scientific proof-of-concept to commercial dairy production.
This development places Israel at the forefront of next-generation dairy innovation, alongside ongoing global efforts to reduce livestock emissions, land use and water consumption while meeting rising protein demand.
Implications for the Global Dairy Industry
For the dairy sector, the Gad–Remilk partnership highlights how traditional dairy companies are increasingly collaborating with food-tech startups rather than competing with them. Precision fermentation dairy offers a potential pathway to diversify portfolios, reduce climate risk exposure and meet evolving consumer expectations around sustainability and animal welfare.
While conventional dairy remains dominant, cow-free milk is increasingly viewed as a complementary category, particularly in regions facing environmental constraints, supply volatility or regulatory pressure on livestock production.
Looking Ahead
With commercial availability now underway and further products reportedly in development, Gad Dairies and Remilk’s cow-free milk could serve as a blueprint for future dairy-food technology partnerships. As the sustainable protein industry scales up, such innovations may play a growing role in reshaping how milk is produced without abandoning the sensory and nutritional qualities consumers expect from dairy.
