Swiss biotech company Cosaic has partnered with Ingredion Incorporated to commercialize a yeast-derived emulsion ingredient designed for dairy-free applications in various food and beverage categories. Cosaic's first product, Cosaic Neo, offers eight functional and sensory benefits in a single emulsion, simplifying formulations while providing creaminess, stability, and clean-label compatibility. Ingredion's Chief Innovation Officer, Mike Leonard, praised Cosaic's biotech innovation and expressed excitement about collaborating to innovate foods in new ways.

The partnership will enable Cosaic to leverage Ingredion's global customer network, technical expertise, and commercial infrastructure to support their market entry in the US starting in 2026. Cosaic has tested applications for its emulsion in performance drinks, dressings, sauces, and spirits, and plans to develop additional products in the future. Cosaic's CEO and co-founder, Tomas Turner, sees this partnership as a pivotal moment that validates their years of research in creating ingredients that offer improved benefits for people, businesses, and the planet.