From cultivated milk to sustainable proteins, Technion researchers and graduates are reshaping the future of food
The way the world eats is changing rapidly. As global populations grow, climate pressures intensify and consumers seek healthier, more sustainable alternatives, food technology has emerged as one of the defining industries of the 21st century. At the forefront of this revolution stands the Technion – Israel Institute of Technology.
Featured recently in The Jewish Chronicle, Technion Professor Uri Lesmes highlighted how Israel has become a global centre for food innovation, with Technion researchers, graduates and entrepreneurs leading advances that could transform nutrition, sustainability and food production worldwide.
Reimagining dairy
One of the most exciting examples is Remilk, the Israeli start-up co-founded by two former Technion students. The company has developed a groundbreaking method of producing dairy proteins without cows.
Using precision fermentation, scientists insert the gene responsible for milk protein production into yeast cells. The yeast then produces proteins that are molecularly identical to those found in cow’s milk. The result is a dairy product that contains the same essential proteins, but without lactose, cholesterol, hormones or antibiotics.
This innovation has the potential to dramatically reduce the environmental impact of dairy farming while maintaining the taste, texture and nutritional value consumers expect.
Israel became the first country in the world to approve the sale of lab-grown and alternative proteins in 2024, cementing its reputation as a global food-tech leader. The sector has attracted billions in investment and continues to expand rapidly.
Innovation with purpose
Professor Lesmes, from the Technion’s Faculty of Biotechnology and Food Engineering in Haifa, is helping train the next generation of scientists and entrepreneurs who will shape the future of nutrition.
His work focuses not only on technological breakthroughs, but also on improving public health and accessibility. Among the challenges being tackled are the nutritional needs of ageing populations, healthier processed foods and more sustainable methods of production.
“We’re trained to think about what other people are missing, or what they think is impossible – and then we try to do it,” Professor Lesmes said.
That mindset reflects the wider Technion culture: combining scientific excellence with practical problem-solving that can improve lives around the world.
Food security and resilience
The importance of food innovation has become even more pronounced in recent years. Since October 7, many Israeli researchers and students have also contributed directly to national resilience efforts.
Professor Lesmes himself worked with IDF units to improve nutrition for combat soldiers, helping develop sterilised, ready-to-eat meals suited to frontline conditions.
At the same time, Technion students continue to launch new ventures addressing food security, sustainability and nutrition challenges on a global scale.
From the laboratory to the supermarket
What once sounded like science fiction is increasingly becoming reality. Alternative dairy products, cultivated proteins and advanced nutritional technologies are already reaching supermarket shelves.
Companies founded by Technion graduates are helping redefine how food is produced and consumed, while demonstrating how scientific research can translate into real-world impact.
The Technion’s unique ecosystem — bringing together world-class researchers, ambitious students and close industry collaboration — has positioned Israel as one of the world’s leading food-tech hubs.
Supporting the next generation of innovators
Technion UK is proud to support the pioneering research, education and entrepreneurship taking place at the Technion.
From sustainable food systems to medical breakthroughs, Technion scientists are addressing some of the greatest challenges facing humanity.
As the world searches for smarter, cleaner and more resilient ways to feed future generations, Technion innovation is helping turn pure imagination into reality.