Remilk & Gad Dairies roll out cow-free milk range

ISRAEL – Remilk and Gad Dairies have launched The New Milk – a revolutionary creation that delivers the perfect combination of rich, authentic taste and exceptional nutritional value.

The New Milk is made from real milk proteins produced through a unique fermentation process with no animals involved.

It is identical in taste and texture to cow’s milk and rich in nutritional value. It will soon be available in leading cafés and restaurants and, in January 2026, will expand to major supermarket chains. Additional products in the series will be launched in the coming months.

As part of the launch, three products are being introduced: a Barista Milk for the food service market, now rolling out in cafés, restaurants, and hotels; and, next month, two additional products for the retail market – everyday milk and a vanilla-flavored milk for an indulgent twist.

Remilk’s protein is identical to the protein produced by cows but made without using a single animal cell. The protein has been approved by the U.S. FDA and Israel’s Ministry of Health, as well as in additional markets, including Canada and Singapore.

Unlike plant-based milk substitutes, Remilk’s proteins are identical to traditional dairy proteins, allowing the creation of dairy products that match cow’s milk in taste, texture, and functionality.

The products are based on Remilk’s innovative technology, developed over the past five years with investments exceeding $150 million.

The patented technology enables the production of real dairy products without cows – delivering all the advantages of traditional milk: rich taste, perfect texture, superior frothing ability, and excellent stability in coffee – just like cow’s milk.

Gad Dairies, Israel’s leading premium dairy brand, is expanding its vision through this collaboration with Remilk. The combination of Remilk’s revolutionary technology with Gad’s legacy of craftsmanship and superb quality is bringing to life The New Milk.

The New Milk is identical in taste to traditional milk, rich in nutrients, and suitable for all uses, just like conventional milk.

It froths quickly into rich, stable foam; is lactose-free and cholesterol-free; fortified with calcium and vitamins; and contains 75% less sugar than regular milk. In addition, it is kosher-pareve (non-dairy).

Together, these qualities deliver the perfect milk – delicious, nutritious, and accessible to all, regardless of dietary or lifestyle choices.

In recent weeks, Remilk and Gad, together with the Geocartography Knowledge Group, conducted an extensive survey examining Israeli attitudes toward milk and milk alternatives.

The findings show that 92% of Israelis consume animal-based milk, and 61% of them also consume milk alternatives. In fact, 56% combine both, demonstrating openness to innovation alongside loyalty to the familiar.

However, 55% said that current milk substitutes are not tasty enough. Sixty-six percent of Israelis maintain separation between meat and dairy (in accordance with kosher dietary laws), and among them, 50% said they would happily drink coffee with milk after a meat meal if a pareve milk that tastes like real milk were available.

The survey clearly indicates that taste is the leading factor influencing the adoption of new dairy products, far outweighing all other considerations.

Israeli consumers are open to innovation but expect a product that delivers a true milk experience in flavor, texture, and functionality. In particular, kosher-observant consumers expressed a strong desire for solutions that allow them to enjoy milk-based drinks after meat meals without compromising on taste.

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