The potential of yeast,
the power of biomass fermentation
The potential of yeast, the power of biomass fermentation
The potential of yeast, the power of biomass fermentation
Our technology is the result of 3 years of R&D from our talented team and renowned universities.
Our technology is the result of 3 years of R&D from our talented team and renowned universities.
Resilient
- Animal-free - Cosaic Neo can be produced anywhere in the world, anytime, significantly reducing land use and emissions from animal agriculture while increasing reliability and food security
Resilient
- Animal-free - Cosaic Neo can be produced anywhere in the world, anytime, significantly reducing land use and emissions from animal agriculture while increasing reliability and food security
Resilient
- Animal-free - Cosaic Neo can be produced anywhere in the world, anytime, significantly reducing land use and emissions from animal agriculture while increasing reliability and food security
Scalable
- Capex-light scale-up secured - Yields to reach profitable margins
Scalable
- Capex-light scale-up secured - Yields to reach profitable margins
Scalable
- Capex-light scale-up secured - Yields to reach profitable margins
Unique
- 5 Patents filed, 3 years of R&D Unlike other foodtech fermentation technologies that isolate purified molecules like proteins or oils—and often rely on genetic modification—our natural yeast-derived emulsion is composed of a rich blend of biomolecules. It retains a complex microstructure that is key to Cosaic Neo’s unique ability to deliver eight distinct functional benefits, all from a single ingredient.
Unique
- 5 Patents filed, 3 years of R&D Unlike other foodtech fermentation technologies that isolate purified molecules like proteins or oils—and often rely on genetic modification—our natural yeast-derived emulsion is composed of a rich blend of biomolecules. It retains a complex microstructure that is key to Cosaic Neo’s unique ability to deliver eight distinct functional benefits, all from a single ingredient.
Unique
- 5 Patents filed, 3 years of R&D Unlike other foodtech fermentation technologies that isolate purified molecules like proteins or oils—and often rely on genetic modification—our natural yeast-derived emulsion is composed of a rich blend of biomolecules. It retains a complex microstructure that is key to Cosaic Neo’s unique ability to deliver eight distinct functional benefits, all from a single ingredient.
Unlocking nature's potential with biotechnology
Unlocking nature's potential
with biotechnology
Unlocking yeast’s functional microstructure with biomass fermentation
How does it work?
Cosaic Neo is made with a unique combination of yeast
biomass fermentation and extraction technologies.
I’m a scientist/product developer
I'm just curious
1 .
Upstream / Fermentation
We use a specific strain of non-GMO oleaginous yeast. We grow it through biomass fermentation in our bioreactors at our co-manufacturer by feeding it glucose and vitamins. Under stress, the yeast accumulates oil in the form of lipid droplets (similar to milk fat droplets or plant oleosomes) within the yeast cell. The content of the yeast cell is a stable emulsion, containing the lipid droplets, stabilised by proteins and phospholipids of the yeast. That's how Cosaic Neo grows naturally.
2 .
Downstream / Extraction
To obtain Cosaic Neo, we need to break open the yeast cells. We apply our proprietary non-chemical extraction technology using off-the-shelf equipment. The extracted Cosaic Neo is made up of the content of the yeast cell and parts of its yeast cell wall, and its complex natural microstructure contains fats, proteins and fibers, all from the yeast.
3 .
Creating new, better food products
Natural emulsions such as egg yolk and milk are widely used as food ingredients and provide several sought-for functionalities. Product developers try to recreate their functionalities by creating artificial animal-free emulsions, mixing purified proteins, fats, and additives. Cosaic Neo is a new groundbreaking type of natural emulsion, blurs the lines of food ingredient categories and redefines the rules of how food products can be made.
What’s
an emulsion?
Unstable Emulsion
When you make a homemade vinaigrette by mixing oil with water or vinegar, you quickly notice the liquids separating — the oil floats to the top. This is an example of an unstable emulsion, where the two immiscible liquids don't stay mixed unless you constantly shake or stir them. It’s a clear visual of how hard it is to keep oil and water together without help.
stable Emulsion
Milk and egg yolk are examples of natural stable emulsions. They contain water and tiny droplets of fat that stay perfectly dispersed, giving them a smooth and uniform texture that lasts over time. In manufactured food products, this kind of stability is highly sought after and usually requires additives like emulsifiers. Cosaic Neo mimics this natural stability — without any additives — offering a clean, effective alternative inspired by nature.
How does it work?
Cosaic Neo is made with a unique combination of yeast
biomass fermentation and extraction technologies.
I’m a scientist/product developer
I'm just curious
1 .
Upstream / Fermentation
We use a specific strain of non-GMO oleaginous yeast. We grow it through biomass fermentation in our bioreactors at our co-manufacturer by feeding it glucose and vitamins. Under stress, the yeast accumulates oil in the form of lipid droplets (similar to milk fat droplets or plant oleosomes) within the yeast cell. The content of the yeast cell is a stable emulsion, containing the lipid droplets, stabilised by proteins and phospholipids of the yeast. That's how Cosaic Neo grows naturally.
2 .
Downstream / Extraction
To obtain Cosaic Neo, we need to break open the yeast cells. We apply our proprietary non-chemical extraction technology using off-the-shelf equipment. The extracted Cosaic Neo is made up of the content of the yeast cell and parts of its yeast cell wall, and its complex natural microstructure contains fats, proteins and fibers, all from the yeast.
3 .
Creating new, better food products
Natural emulsions such as egg yolk and milk are widely used as food ingredients and provide several sought-for functionalities. Product developers try to recreate their functionalities by creating artificial animal-free emulsions, mixing purified proteins, fats, and additives. Cosaic Neo is a new groundbreaking type of natural emulsion, blurs the lines of food ingredient categories and redefines the rules of how food products can be made.
What’s
an emulsion?
Unstable Emulsion
When you make a homemade vinaigrette by mixing oil with water or vinegar, you quickly notice the liquids separating — the oil floats to the top. This is an example of an unstable emulsion, where the two immiscible liquids don't stay mixed unless you constantly shake or stir them. It’s a clear visual of how hard it is to keep oil and water together without help.
stable Emulsion
Milk and egg yolk are examples of natural stable emulsions. They contain water and tiny droplets of fat that stay perfectly dispersed, giving them a smooth and uniform texture that lasts over time. In manufactured food products, this kind of stability is highly sought after and usually requires additives like emulsifiers. Cosaic Neo mimics this natural stability — without any additives — offering a clean, effective alternative inspired by nature.
How does it work?
Cosaic Neo is made with a unique combination of yeast
biomass fermentation and extraction technologies.
I’m a scientist/product developer
I'm just curious
1 .
Upstream / Fermentation
We use a specific strain of non-GMO oleaginous yeast. We grow it through biomass fermentation in our bioreactors at our co-manufacturer by feeding it glucose and vitamins. Under stress, the yeast accumulates oil in the form of lipid droplets (similar to milk fat droplets or plant oleosomes) within the yeast cell. The content of the yeast cell is a stable emulsion, containing the lipid droplets, stabilised by proteins and phospholipids of the yeast. That's how Cosaic Neo grows naturally.
2 .
Downstream / Extraction
To obtain Cosaic Neo, we need to break open the yeast cells. We apply our proprietary non-chemical extraction technology using off-the-shelf equipment. The extracted Cosaic Neo is made up of the content of the yeast cell and parts of its yeast cell wall, and its complex natural microstructure contains fats, proteins and fibers, all from the yeast.
3 .
Creating new, better food products
Natural emulsions such as egg yolk and milk are widely used as food ingredients and provide several sought-for functionalities. Product developers try to recreate their functionalities by creating artificial animal-free emulsions, mixing purified proteins, fats, and additives. Cosaic Neo is a new groundbreaking type of natural emulsion, blurs the lines of food ingredient categories and redefines the rules of how food products can be made.
What’s
an emulsion?
Unstable Emulsion
When you make a homemade vinaigrette by mixing oil with water or vinegar, you quickly notice the liquids separating — the oil floats to the top. This is an example of an unstable emulsion, where the two immiscible liquids don't stay mixed unless you constantly shake or stir them. It’s a clear visual of how hard it is to keep oil and water together without help.
stable Emulsion
Milk and egg yolk are examples of natural stable emulsions. They contain water and tiny droplets of fat that stay perfectly dispersed, giving them a smooth and uniform texture that lasts over time. In manufactured food products, this kind of stability is highly sought after and usually requires additives like emulsifiers. Cosaic Neo mimics this natural stability — without any additives — offering a clean, effective alternative inspired by nature.