Cosaic Neo: 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.

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

Unique

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.

For scientist

For public

1 .

Upstream (fermentation + Yeast + Sugars)

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)

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.

3 .

Creating new, better food products (Cosaic Neo)

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.

For scientist

For public

1 .

Upstream (fermentation + Yeast + Sugars)

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)

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.

3 .

Creating new, better food products (Cosaic Neo)

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.

For scientist

For public

1 .

Upstream (fermentation + Yeast + Sugars)

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)

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.

3 .

Creating new, better food products (Cosaic Neo)

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.

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.

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.

See how

Cosaic Neo

 in action in food products

See how

Cosaic Neo

 in action in food products

Integer volutpat nulla sed diam. Quisque adipiscing eget porta massa. Iaculis consectetur enim amet lacus quis nibh. Vulputate porta tortor.

See product

See product

See product

See product

See product

See product