Cultivated Biosciences has officially rebranded as Cosaic, unveiling its new multifunctional ingredient, Cosaic Neo, aimed at addressing evolving consumer demands in the food and beverage sector. This shift reflects the company’s commitment to innovation in food technology, particularly in the realm of plant-based and dairy alternatives.

Cosaic, founded in 2021, has spent the past three years focusing on biotechnology solutions that tackle significant challenges within the food industry.

The rebranding signals a pivotal transition from research and development to market readiness, with Cosaic Neo positioned as a groundbreaking ingredient that promises to unlock previously unseen product opportunities.

Tomas Turner, co-founder and CEO, initially aimed to develop yeast-derived fats for vegan cheeses, motivated by a desire to reduce reliance on factory farming. However, as the company evolved, Cosaic Neo emerged as a more versatile solution, combining fats, proteins and fibres to create a multifunctional natural emulsion.

Cosaic Neo is designed to enhance product formulations across various categories, including ready-to-drink protein shakes, dairy-free milks and creamy sauces. The ingredient is particularly noteworthy for its ability to replace numerous additives, improve mouthfeel and enhance stability – all while maintaining a clean label.

This innovation comes at a time when the US protein shake market is experiencing rapid growth, driven by consumer interest in convenient, health-oriented products.

However, many existing plant-based protein shakes are limited by low protein content and the presence of additives linked to health concerns. Cosaic Neo aims to address these issues by enabling formulations with up to 13% protein content, significantly higher than the industry standard.

Cosaic plans to focus its go-to-market strategy on the US beverage segment, with trials already underway in collaboration with major industry players. The company anticipates launching Cosaic Neo in the US market by 2026, followed by a European rollout in 2027, pending regulatory approvals.

The ingredient's patent-pending status underscores its potential to reshape product development within the food industry, aligning with consumer trends favoring healthier and more sustainable options.