What’s the key to better vegan cheese? Microbreweries, one startup says.

Source: TechCrunch

Vegan cheese and the casein challenge

Last week, someone at a pizza shop asked if a particular slice was vegetarian or vegan. When they learned it had vegan cheese, they changed their order.

Vegan cheese is widely considered a poor simulacrum of dairy cheese because it lacks casein—a protein from mammalian milk that gives cheese its structure and helps it melt.

A startup called AuX Labs claims it can make casein without cows, enabling vegan cheese that tastes and feels like the real thing. “Melt and stretch are non‑negotiables,” says Ted Jin, co‑founder and CEO, in an interview with TechCrunch.

AuX Labs’ approach using microbreweries

AuX uses bioreactors to produce casein, but it isn’t the first to attempt this. Its secret weapon is the excess capacity of struggling microbreweries.

In recent years, the U.S. microbrewery industry grew to nearly 10,000 establishments, but drinking rates have fallen since the COVID‑19 pandemic, according to Gallup.

“I don’t want to disparage their existing business because I’m a big supporter of them as well,” Jin said, noting the “a lot of excess capacity in the system.”

AuX has developed microbial strains and a fermentation process designed for microbreweries. Brewers gain an additional revenue line, while AuX gains access to fermenters without large capital expenditures.

Funding and commercialization

To commercialize its cheese product, AuX has raised $4 million. The round was led by NYA Ventures and Nàdarra Ventures, with participation from:

• Bluestein Ventures
• Builders VC
• Congruent Ventures
• Verdex Capital

Currently, AuX works directly with breweries to meet product standards. Jin envisions a future where AuX sells kits—including microbes and detailed instructions—allowing breweries to operate more independently.

Environmental benefits

The casein produced by AuX is “biologically identical to the one found from animal protein,” but its environmental footprint is dramatically lower. Producing dairy‑free casein would require significantly less land and water and generate roughly 90 % lower greenhouse‑gas emissions compared with traditional dairy casein.

Market size and future outlook

The global cheese market is worth about $165 billion today, according to Mordor Intelligence. Casein is also used widely as a stabilizer and emulsifier in the food system.

Jin says AuX’s platform can produce more than just casein, though the company has not disclosed specific future plans. “Maybe it sounds corny, but I just want to build a better food system for my kids,” he added.