Precision Fermentation Allows Better Dairy to Replicate the Exact Proteins Found in Dairy Products Without Relying on Cows: Jevan Nagarajah, CEO

Better Dairy is a forward-thinking company that uses precision fermentation to revolutionize dairy production. By creating cheeses, yogurts, and ice creams that replicate the taste, texture, and versatility of traditional dairy, the company eliminates the need for animals in the process. These products melt, stretch, and deliver the umami flavor consumers love, all while being free from lactose, antibiotics, and hormones. With a commitment to sustainability and innovation, Better Dairy addresses the inefficiencies and environmental challenges of conventional dairy farming, offering a solution that benefits both the planet and future generations.

SME Business Review reached out to Jevan Nagarajah, founder and CEO of Better Dairy, for an interview to discuss his innovative approach to dairy production, the motivation behind his work, and the journey that led him to reshape the food system. Here’s what he had to say.

Interview Excerpts

What inspired you to start Better Dairy?

I have always been passionate about finding solutions to big challenges, and when I began looking at the food industry, it became clear that dairy production was a huge problem. It’s inefficient, unsustainable, and raises significant ethical issues. I wanted to address that without asking people to compromise on the dairy products they love. That’s what led me to start Better Dairy and focus on precision fermentation as a way to create the same products without using animals.

How does precision fermentation work, and why did you choose it as the cornerstone of Better Dairy’s innovation?

Precision fermentation allows us to replicate the exact proteins found in dairy products without relying on cows. We essentially program microorganisms to produce those proteins, which can then be used to create things like cheese, yogurt, and ice cream. The reason I chose this technology is that it addresses multiple issues at once—it reduces environmental impact, eliminates the need for animals, and provides a scalable solution for global food demand. It’s a game-changer for both sustainability and quality.

What challenges did you face when developing this technology and bringing it to market?

When you’re working with cutting-edge technology, the biggest challenge is often proving that it works at scale. Creating dairy proteins in a lab is one thing, but producing them in a way that’s cost-effective and scalable for mass consumption is another. We’ve had to invest heavily in research, partner with the right people, and stay incredibly focused on our mission. Educating the market has also been important—people need to understand what we’re doing and why it matters.

What makes Better Dairy’s products unique compared to other plant-based or alternative dairy options?

The key difference is that we’re not creating an alternative. We’re making dairy, just without the cow. That’s why our products have the same taste, texture, and versatility as traditional dairy. They melt, stretch, pour, and deliver that umami flavor people expect. Unlike plant-based options, which can sometimes taste or behave differently, our products are identical to the originals, only better because they’re made sustainably and without lactose, antibiotics, or hormones.

Why is sustainability such an important focus for Better Dairy?

Dairy farming has a massive environmental footprint. It’s a leading contributor to greenhouse gas emissions, uses a huge amount of water and land, and is incredibly inefficient. With the climate crisis escalating, we simply can’t continue producing food the way we have in the past. At Better Dairy, we’re committed to finding solutions that allow us to enjoy the foods we love while reducing the impact on the planet. Sustainability isn’t just a focus—it’s the foundation of everything we do.

How do you see Better Dairy contributing to the future of the food industry?

I believe Better Dairy can be a catalyst for change. What we’re doing with precision fermentation is just the beginning. It’s a technology with vast potential, not just for dairy but for other sectors of the food industry as well. By showing that it’s possible to produce high-quality food sustainably, we’re paving the way for others to adopt similar methods. The future of food needs to be ethical, sustainable, and scalable, and I think we’re playing a key role in shaping that future.

What has been the most rewarding part of your journey with Better Dairy so far?

For me, the most rewarding part is seeing how people react to the products. When someone tries our cheese or yogurt for the first time and says, “This tastes just like the real thing,” it’s incredibly fulfilling. It validates all the hard work and reminds me why we started this journey in the first place. Beyond that, knowing that we’re making a difference for the planet and for future generations keeps me motivated every day.

What are some misconceptions people have about precision fermentation or animal-free dairy?

One of the biggest misconceptions is that it’s some sort of synthetic or artificial process. In reality, precision fermentation is very natural—it’s just using microorganisms to produce the same proteins you’d find in milk. Another misconception is that the products won’t taste as good as traditional dairy. We’re proving that’s not the case. Our focus has always been on creating products that are indistinguishable from the dairy people know and love.

What advice would you give to someone looking to make a meaningful impact through entrepreneurship?

Find a problem that genuinely matters to you and focus on solving it in a way that creates real value. It’s not enough to have a good idea—you need to have a purpose and a plan. Surround yourself with people who share your vision, and don’t be afraid to take risks. Building something meaningful takes time and effort, but if you’re solving a problem worth solving, it’s all worth it.

Where do you see Better Dairy in the next five years?

In five years, I see Better Dairy being a major player in the global food industry. We’ll have a range of products on the market, from cheeses to yogurts and beyond, and we’ll continue to innovate and improve. More importantly, I hope we’ll have inspired other companies to follow suit and embrace sustainable food production. This isn’t just about building a successful business—it’s about creating a movement that changes how the world thinks about food.

Jevan Nagarajah, Founder & CEO, Better Dairy

I believe Better Dairy can be a catalyst for change. What we’re doing with precision fermentation is just the beginning. It’s a technology with vast potential, not just for dairy but for other sectors of the food industry as well.