Gad Dairies and Remilk
First, and according to the order of arrival, “the new milk” from Gad Dairies and the company Remilk, which burst out of the cooler with futuristic talk and a meeting point between tradition and tomorrow.
The intriguing local collaboration is expected to arrive on the shelves, and into the cups of coffee shops, only in January 2026, but insisted on contemporary tastings, apparently due to the hype and whirlwind into which the entire category has entered. It is based on real milk proteins fermented without the use of animals, of course, and boasts flavor and texture identical to the original, with similar nutritional values, as part of a patent-rich technology.
The series includes, for now, barista milk for the professional market, enriched milk, and enriched vanilla-flavored milk, and delivers fairly full receipts for the promise. The taste is excellent, and it is likely that it would not have managed to produce differences even in a blind taste test. The texture settles well on the seam between thickness and thinness, and even the level of frothing—a failing issue in most brands on this specific shelf—works.
Yotvata
The veteran southern dairy and the popular spreads brand join forces under the wide wings of Strauss, with prominent CowFree announcements.
The new series, which is already available in refrigerators (and therefore succeeds in poking at the competition), is based on its own technological breakthrough, centered on BLG protein rich in amino acids—identical in composition to one of the cow proteins, but not derived from animals, and produced in a fungal cell through a process of “precise fermentation.”
It includes, for now, milk (1 liter, 3% fat) and “Symphonia” cheese (200 grams, 15% fat) with independent receipts. The first as an immediate improvement leap in the alternatives refrigerators, mainly in the delicate flavor, and the latter in balanced thickness and good hints of tanginess.