Our lab: home sweet home to Those Vegan Cowboys

Those Vegan Cowboys are fixin’ to whip up some new vegan foods that are indistinguishable in flavor, structure, nutritional properties and values from yer old ‘n familiar milk, cheese, yoghurt and butter. We work in a biotech facility that’s a mere hop, skip and a jump away from Ghent University in Belgium. Our cowboys collaborate with scientists and some o’ the big shots from the traditional dairy industry to develop milk proteins through fermentation, and apply them to serve up some fine tastin’, fully vegan, dairy-type products and the like. Fermentation allows carbohydrates and components from plants ‘n grasses to be upgraded to dairy-identical proteins via microbial processes, thereby shortening the food chain. The main focus at this moment is to commercialize the sustainable fermentative production of dairy proteins, in particular them so-called caseins.

Meet our cowboys

What happens at our lab? Read it in our Dairy Diary

PT 12: On New Year's Eve

The days have blown by like tumbleweeds caught in the frigid winds of December, and the time has already come […]

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Pt 11: Going down at the fabled Calamity Mine

I sat down by the campfire with Kathleen ‘The Sticky Belgian’ Piens one crisp autumn night as she patiently explained […]

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Pt 10: A lay of the land

Lots of you kind and curious folks have been wondering how this enterprise of ours works. We’ve been getting questions […]

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PT 9: A Tale of Two Cheesemongers

It was the best of times, it was the worst of times, it was the age of making new alliances, […]

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