The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk.

Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells.

More than 80% of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production.

Synthetic milks offer dairy milk without concerns such as methane emissions or animal welfare. But it must overcome many challenges and pitfalls to become a fair, sustainable and viable alternative to animal-based milk.

Synthetic milks offer dairy milk produced without animals. Dean Lewins/AAP​

Not a sci-fi fantasy​

My recent research examined megatrends in the global dairy sector. Plant-based milks and, potentially, synthetic milks, emerged as a key disruption.

Unlike synthetic meat – which can struggle to match the complexity and texture of animal meat – synthetic milk is toutedas having the same taste, look and feel as normal dairy milk.

Synthetic milk is not a sci-fi fantasy; it already exists. In the US, for example, the Perfect Day company supplies animal-free protein made from microflora, which is then used to make ice cream, protein powder and milk.

In Australia, start-up company Eden Brew has been developing synthetic milk at Werribee in Victoria. The company is targetingconsumers increasingly concerned about climate change and, in particular, the contribution of methane from dairy cows.

CSIRO reportedly developed the technology behind the Eden Brew product. The process starts with yeast and uses “precision fermentation” to produce the same proteins found in cow milk.

CSIRO says these proteins give milk many of its key properties and contribute to its creamy texture and frothing ability. Minerals, sugars, fats and flavours are added to the protein base to create the final product.

US food-tech company Perfect Day makes ice cream and other ‘dairy’ products without using animals. Perfect Day​

Towards a new food system?​

Also in Australia, the All G Foods company this month raised A$25 million to accelerate production of its synthetic milk. Within seven years, the company wants its synthetic milk to be cheaper than cow milk.

If the synthetic milk industry can achieve this cost aim across the board, the potential to disrupt the dairy industry is high. It could steer humanity further away from traditional animal agriculture towards radically different food systems.

A 2019 report into the future of dairy found that by 2030, the US precision fermentation industry will create at least 700,000 jobs.

And if synthetic milk can replace dairy as an ingredient in the industrial food processing sector, this could present significant challenges for companies that produce milk powder for the ingredient market.

Some traditional dairy companies are jumping on the bandwagon. For example, Australian dairy co-operative Norco is backing the Eden Brew project, and New Zealand dairy cooperative Fonterra last week annouced a joint venture to develop and commercialise “fermentation-derived proteins with dairy-like properties”.

Synthetic milk: the whey forward?​

The synthetic milk industry must grow exponentially before it becomes a sizeable threat to animal-based dairy milk. This will require a lot of capital and investment in research and development, as well as new manufacturing infrastructure such as fermentation tanks and bioreactors.

Production of conventional animal-milk in the Global South now outstrips that of the Global North, largely due to rapid growth across Asia. Certainly, the traditional dairy industry is not going away any time soon.

And synthetic milk is not a panacea. While the technology has huge potential for environmental and animal welfare gains, it comes with challenges and potential downsides.

For example, alternative proteins do not necessarily challenge the corporatisation or homogenisation of conventional industrial agriculture. This means big synthetic milk producers might push out low-tech or small-scale dairy – and alternative dairy – systems.

What’s more, synthetic milk could further displace many people from the global dairy sector. If traditional dairy co-ops in Australia and New Zealand are moving into synthetic milk, for example, where does this leave dairy farmers?

As synthetic milk gains ground in coming years, we must guard against replicating existing inequities in the current food system.

And the traditional dairy sector must recognise it’s on the cusp of pivotal change. In the face of multiple threats, it should maximise the social benefits of both animal-based dairy and minimise its contribution to climate change.


This article was first published on The Conversation, and was written by Milena Bojovic, PhD Candidate, Macquarie University

 

[Joydie]

If anyone in authority is stupid enough to think I’ll give cow’s milk a swerve in favour of this nonsense, let me clarify my position: I grew up on the north coast of NSW in the fifties. Every morning I had fresh milk on my cereal. We owned a darling little jersey called, very imaginatively, Daisy. We drank her milk unpasteurised, which apparently is a no no. Turns out, I’m a bit of a milk connoisseur. If you water down your milk, I’ll know.

Animal milk contains many vitamins and minerals which we humans need, so I guess they’ll add synthetic ones to whatever they decide to call their concoction. I’m 77 and I recently had my fifth spinal fusion. The neurosurgeon was amazed at the strength of my bones. In order to cement the hardware in place, bone is scraped from the pelvis. He hadn’t intended to do this with me, he was going to use glue, but changed his mind when he saw the results of my bone scan. He ended up using both.

My final word is this: dairy milk is plant based. Cows eat grass - a plant - this grass is turned into milk. So grass, or other plant food, is necessary for the production of milk. There just happens to be a cow in between.

 

[Luckyus]

The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk.

Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells.

More than 80% of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production.

Synthetic milks offer dairy milk without concerns such as methane emissions or animal welfare. But it must overcome many challenges and pitfalls to become a fair, sustainable and viable alternative to animal-based milk.

View attachment 5880
Synthetic milks offer dairy milk produced without animals. Dean Lewins/AAP​

Not a sci-fi fantasy​

My recent research examined megatrends in the global dairy sector. Plant-based milks and, potentially, synthetic milks, emerged as a key disruption.

Unlike synthetic meat – which can struggle to match the complexity and texture of animal meat – synthetic milk is toutedas having the same taste, look and feel as normal dairy milk.

Synthetic milk is not a sci-fi fantasy; it already exists. In the US, for example, the Perfect Day company supplies animal-free protein made from microflora, which is then used to make ice cream, protein powder and milk.

In Australia, start-up company Eden Brew has been developing synthetic milk at Werribee in Victoria. The company is targetingconsumers increasingly concerned about climate change and, in particular, the contribution of methane from dairy cows.

CSIRO reportedly developed the technology behind the Eden Brew product. The process starts with yeast and uses “precision fermentation” to produce the same proteins found in cow milk.

CSIRO says these proteins give milk many of its key properties and contribute to its creamy texture and frothing ability. Minerals, sugars, fats and flavours are added to the protein base to create the final product.

View attachment 5881

US food-tech company Perfect Day makes ice cream and other ‘dairy’ products without using animals. Perfect Day​

Towards a new food system?​

Also in Australia, the All G Foods company this month raised A$25 million to accelerate production of its synthetic milk. Within seven years, the company wants its synthetic milk to be cheaper than cow milk.

If the synthetic milk industry can achieve this cost aim across the board, the potential to disrupt the dairy industry is high. It could steer humanity further away from traditional animal agriculture towards radically different food systems.

A 2019 report into the future of dairy found that by 2030, the US precision fermentation industry will create at least 700,000 jobs.

And if synthetic milk can replace dairy as an ingredient in the industrial food processing sector, this could present significant challenges for companies that produce milk powder for the ingredient market.

Some traditional dairy companies are jumping on the bandwagon. For example, Australian dairy co-operative Norco is backing the Eden Brew project, and New Zealand dairy cooperative Fonterra last week annouced a joint venture to develop and commercialise “fermentation-derived proteins with dairy-like properties”.

Synthetic milk: the whey forward?​

The synthetic milk industry must grow exponentially before it becomes a sizeable threat to animal-based dairy milk. This will require a lot of capital and investment in research and development, as well as new manufacturing infrastructure such as fermentation tanks and bioreactors.

Production of conventional animal-milk in the Global South now outstrips that of the Global North, largely due to rapid growth across Asia. Certainly, the traditional dairy industry is not going away any time soon.

And synthetic milk is not a panacea. While the technology has huge potential for environmental and animal welfare gains, it comes with challenges and potential downsides.

For example, alternative proteins do not necessarily challenge the corporatisation or homogenisation of conventional industrial agriculture. This means big synthetic milk producers might push out low-tech or small-scale dairy – and alternative dairy – systems.

What’s more, synthetic milk could further displace many people from the global dairy sector. If traditional dairy co-ops in Australia and New Zealand are moving into synthetic milk, for example, where does this leave dairy farmers?

As synthetic milk gains ground in coming years, we must guard against replicating existing inequities in the current food system.

And the traditional dairy sector must recognise it’s on the cusp of pivotal change. In the face of multiple threats, it should maximise the social benefits of both animal-based dairy and minimise its contribution to climate change.


This article was first published on The Conversation, and was written by Milena Bojovic, PhD Candidate, Macquarie University

Interesting that a start up company is in Werribee in Victoria!! it may be a vision, but when I first came to Australia, Werribee was known for a shit farm and you smell it, so I think I may be leaving these synthetic products alone for now.

 

[Hady]

The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk.

Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells.

More than 80% of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production.

Synthetic milks offer dairy milk without concerns such as methane emissions or animal welfare. But it must overcome many challenges and pitfalls to become a fair, sustainable and viable alternative to animal-based milk.

View attachment 5880
Synthetic milks offer dairy milk produced without animals. Dean Lewins/AAP​

Not a sci-fi fantasy​

My recent research examined megatrends in the global dairy sector. Plant-based milks and, potentially, synthetic milks, emerged as a key disruption.

Unlike synthetic meat – which can struggle to match the complexity and texture of animal meat – synthetic milk is toutedas having the same taste, look and feel as normal dairy milk.

Synthetic milk is not a sci-fi fantasy; it already exists. In the US, for example, the Perfect Day company supplies animal-free protein made from microflora, which is then used to make ice cream, protein powder and milk.

In Australia, start-up company Eden Brew has been developing synthetic milk at Werribee in Victoria. The company is targetingconsumers increasingly concerned about climate change and, in particular, the contribution of methane from dairy cows.

CSIRO reportedly developed the technology behind the Eden Brew product. The process starts with yeast and uses “precision fermentation” to produce the same proteins found in cow milk.

CSIRO says these proteins give milk many of its key properties and contribute to its creamy texture and frothing ability. Minerals, sugars, fats and flavours are added to the protein base to create the final product.

View attachment 5881

US food-tech company Perfect Day makes ice cream and other ‘dairy’ products without using animals. Perfect Day​

Towards a new food system?​

Also in Australia, the All G Foods company this month raised A$25 million to accelerate production of its synthetic milk. Within seven years, the company wants its synthetic milk to be cheaper than cow milk.

If the synthetic milk industry can achieve this cost aim across the board, the potential to disrupt the dairy industry is high. It could steer humanity further away from traditional animal agriculture towards radically different food systems.

A 2019 report into the future of dairy found that by 2030, the US precision fermentation industry will create at least 700,000 jobs.

And if synthetic milk can replace dairy as an ingredient in the industrial food processing sector, this could present significant challenges for companies that produce milk powder for the ingredient market.

Some traditional dairy companies are jumping on the bandwagon. For example, Australian dairy co-operative Norco is backing the Eden Brew project, and New Zealand dairy cooperative Fonterra last week annouced a joint venture to develop and commercialise “fermentation-derived proteins with dairy-like properties”.

Synthetic milk: the whey forward?​

The synthetic milk industry must grow exponentially before it becomes a sizeable threat to animal-based dairy milk. This will require a lot of capital and investment in research and development, as well as new manufacturing infrastructure such as fermentation tanks and bioreactors.

Production of conventional animal-milk in the Global South now outstrips that of the Global North, largely due to rapid growth across Asia. Certainly, the traditional dairy industry is not going away any time soon.

And synthetic milk is not a panacea. While the technology has huge potential for environmental and animal welfare gains, it comes with challenges and potential downsides.

For example, alternative proteins do not necessarily challenge the corporatisation or homogenisation of conventional industrial agriculture. This means big synthetic milk producers might push out low-tech or small-scale dairy – and alternative dairy – systems.

What’s more, synthetic milk could further displace many people from the global dairy sector. If traditional dairy co-ops in Australia and New Zealand are moving into synthetic milk, for example, where does this leave dairy farmers?

As synthetic milk gains ground in coming years, we must guard against replicating existing inequities in the current food system.

And the traditional dairy sector must recognise it’s on the cusp of pivotal change. In the face of multiple threats, it should maximise the social benefits of both animal-based dairy and minimise its contribution to climate change.


This article was first published on The Conversation, and was written by Milena Bojovic, PhD Candidate, Macquarie University

 

[Hady]

Oat milk is just as good.

 

[Cheezil]

The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk.

Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells.

More than 80% of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production.

Synthetic milks offer dairy milk without concerns such as methane emissions or animal welfare. But it must overcome many challenges and pitfalls to become a fair, sustainable and viable alternative to animal-based milk.

View attachment 5880
Synthetic milks offer dairy milk produced without animals. Dean Lewins/AAP​

Not a sci-fi fantasy​

My recent research examined megatrends in the global dairy sector. Plant-based milks and, potentially, synthetic milks, emerged as a key disruption.

Unlike synthetic meat – which can struggle to match the complexity and texture of animal meat – synthetic milk is toutedas having the same taste, look and feel as normal dairy milk.

Synthetic milk is not a sci-fi fantasy; it already exists. In the US, for example, the Perfect Day company supplies animal-free protein made from microflora, which is then used to make ice cream, protein powder and milk.

In Australia, start-up company Eden Brew has been developing synthetic milk at Werribee in Victoria. The company is targetingconsumers increasingly concerned about climate change and, in particular, the contribution of methane from dairy cows.

CSIRO reportedly developed the technology behind the Eden Brew product. The process starts with yeast and uses “precision fermentation” to produce the same proteins found in cow milk.

CSIRO says these proteins give milk many of its key properties and contribute to its creamy texture and frothing ability. Minerals, sugars, fats and flavours are added to the protein base to create the final product.

View attachment 5881

US food-tech company Perfect Day makes ice cream and other ‘dairy’ products without using animals. Perfect Day​

Towards a new food system?​

Also in Australia, the All G Foods company this month raised A$25 million to accelerate production of its synthetic milk. Within seven years, the company wants its synthetic milk to be cheaper than cow milk.

If the synthetic milk industry can achieve this cost aim across the board, the potential to disrupt the dairy industry is high. It could steer humanity further away from traditional animal agriculture towards radically different food systems.

A 2019 report into the future of dairy found that by 2030, the US precision fermentation industry will create at least 700,000 jobs.

And if synthetic milk can replace dairy as an ingredient in the industrial food processing sector, this could present significant challenges for companies that produce milk powder for the ingredient market.

Some traditional dairy companies are jumping on the bandwagon. For example, Australian dairy co-operative Norco is backing the Eden Brew project, and New Zealand dairy cooperative Fonterra last week annouced a joint venture to develop and commercialise “fermentation-derived proteins with dairy-like properties”.

Synthetic milk: the whey forward?​

The synthetic milk industry must grow exponentially before it becomes a sizeable threat to animal-based dairy milk. This will require a lot of capital and investment in research and development, as well as new manufacturing infrastructure such as fermentation tanks and bioreactors.

Production of conventional animal-milk in the Global South now outstrips that of the Global North, largely due to rapid growth across Asia. Certainly, the traditional dairy industry is not going away any time soon.

And synthetic milk is not a panacea. While the technology has huge potential for environmental and animal welfare gains, it comes with challenges and potential downsides.

For example, alternative proteins do not necessarily challenge the corporatisation or homogenisation of conventional industrial agriculture. This means big synthetic milk producers might push out low-tech or small-scale dairy – and alternative dairy – systems.

What’s more, synthetic milk could further displace many people from the global dairy sector. If traditional dairy co-ops in Australia and New Zealand are moving into synthetic milk, for example, where does this leave dairy farmers?

As synthetic milk gains ground in coming years, we must guard against replicating existing inequities in the current food system.

And the traditional dairy sector must recognise it’s on the cusp of pivotal change. In the face of multiple threats, it should maximise the social benefits of both animal-based dairy and minimise its contribution to climate change.


This article was first published on The Conversation, and was written by Milena Bojovic, PhD Candidate, Macquarie University

It is beyond belief that this could even be considered. What on earth is this going to do to our health- the additives/flavours, etc are no doubt not natural. The further away from natural foods that have fewer ingredients, surely so the more our general health will dereriorate?
Consumers/humans can be so stupid they'll be live & buy anything that's cleverly marketed tho of course!
And yes, as article acknowledges, what happens to the traditional dairy industry & basic jobs/employment/manual labour, etc?
Soon there be no jobs left that don't require uni degree, not to mention the piggy backers in higher admin/big business who financially benefit from these type of ventures?

 

[Donna L]

No wonder there is a mental health crisis. Why do we need a world full of preservatives?. For 100`s of years farming has been a source of food. How about we stop mowing down all our tree`s in the name of progress and see what that does to help with climate change!!

 

[Penny4]

Um ... no thanks.

 

[Hieme]

STOP calling these non dairy products MILK. Read the ingredients: a small % is oat, or almond or whatever. They are NOT a natural dairy product. They are OAT water or GRAIN water, ALMOND water or NUT water. The greater majority of these immitation products is water!!!

 

[Staffordshire Whippet]

Interesting that a start up company is in Werribee in Victoria!! it may be a vision, but when I first came to Australia, Werribee was known for a shit farm and you smell it, so I think I may be leaving these synthetic products alone for now.

You beat me to it! Imagine the marketing slogans..... "It's good shit!"...."It's shit-hot!"....

 

[Ricci]

How do these folk get away with it? With everyone these days pushing natural, organic, wholefoods etc. where does this concocted rubbish fit in?

 

[Linwar]

More

The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk.

Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells.

More than 80% of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production.

Synthetic milks offer dairy milk without concerns such as methane emissions or animal welfare. But it must overcome many challenges and pitfalls to become a fair, sustainable and viable alternative to animal-based milk.

View attachment 5880
Synthetic milks offer dairy milk produced without animals. Dean Lewins/AAP​

Not a sci-fi fantasy​

My recent research examined megatrends in the global dairy sector. Plant-based milks and, potentially, synthetic milks, emerged as a key disruption.

Unlike synthetic meat – which can struggle to match the complexity and texture of animal meat – synthetic milk is toutedas having the same taste, look and feel as normal dairy milk.

Synthetic milk is not a sci-fi fantasy; it already exists. In the US, for example, the Perfect Day company supplies animal-free protein made from microflora, which is then used to make ice cream, protein powder and milk.

In Australia, start-up company Eden Brew has been developing synthetic milk at Werribee in Victoria. The company is targetingconsumers increasingly concerned about climate change and, in particular, the contribution of methane from dairy cows.

CSIRO reportedly developed the technology behind the Eden Brew product. The process starts with yeast and uses “precision fermentation” to produce the same proteins found in cow milk.

CSIRO says these proteins give milk many of its key properties and contribute to its creamy texture and frothing ability. Minerals, sugars, fats and flavours are added to the protein base to create the final product.

View attachment 5881

US food-tech company Perfect Day makes ice cream and other ‘dairy’ products without using animals. Perfect Day​

Towards a new food system?​

Also in Australia, the All G Foods company this month raised A$25 million to accelerate production of its synthetic milk. Within seven years, the company wants its synthetic milk to be cheaper than cow milk.

If the synthetic milk industry can achieve this cost aim across the board, the potential to disrupt the dairy industry is high. It could steer humanity further away from traditional animal agriculture towards radically different food systems.

A 2019 report into the future of dairy found that by 2030, the US precision fermentation industry will create at least 700,000 jobs.

And if synthetic milk can replace dairy as an ingredient in the industrial food processing sector, this could present significant challenges for companies that produce milk powder for the ingredient market.

Some traditional dairy companies are jumping on the bandwagon. For example, Australian dairy co-operative Norco is backing the Eden Brew project, and New Zealand dairy cooperative Fonterra last week annouced a joint venture to develop and commercialise “fermentation-derived proteins with dairy-like properties”.

Synthetic milk: the whey forward?​

The synthetic milk industry must grow exponentially before it becomes a sizeable threat to animal-based dairy milk. This will require a lot of capital and investment in research and development, as well as new manufacturing infrastructure such as fermentation tanks and bioreactors.

Production of conventional animal-milk in the Global South now outstrips that of the Global North, largely due to rapid growth across Asia. Certainly, the traditional dairy industry is not going away any time soon.

And synthetic milk is not a panacea. While the technology has huge potential for environmental and animal welfare gains, it comes with challenges and potential downsides.

For example, alternative proteins do not necessarily challenge the corporatisation or homogenisation of conventional industrial agriculture. This means big synthetic milk producers might push out low-tech or small-scale dairy – and alternative dairy – systems.

What’s more, synthetic milk could further displace many people from the global dairy sector. If traditional dairy co-ops in Australia and New Zealand are moving into synthetic milk, for example, where does this leave dairy farmers?

As synthetic milk gains ground in coming years, we must guard against replicating existing inequities in the current food system.

And the traditional dairy sector must recognise it’s on the cusp of pivotal change. In the face of multiple threats, it should maximise the social benefits of both animal-based dairy and minimise its contribution to climate change.


This article was first published on The Conversation, and was written by Milena Bojovic, PhD Candidate, Macquarie University

More"fake food" and genetically modified foods can mean genetically modified kids in the next generation. Already our foods are grown and sprayed with chemicals. Genetically mutant cells for foods must cause changes, why are there so many Autistic people now?????? I never saw any as a child or young adult, but my grandchildren's class has an over abundant number on the spectrum.

 

[Gsr]

I wonder what the world will look like with no cattle anymore, and how long before they disappear. With synthetic meat, milk and other dairy products we won’t need cattle. Will they be allowed to become another extinct animal from the past?

 

[Leonard Hall]

The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk.

Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells.

More than 80% of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production.

Synthetic milks offer dairy milk without concerns such as methane emissions or animal welfare. But it must overcome many challenges and pitfalls to become a fair, sustainable and viable alternative to animal-based milk.

View attachment 5880
Synthetic milks offer dairy milk produced without animals. Dean Lewins/AAP​

Not a sci-fi fantasy​

My recent research examined megatrends in the global dairy sector. Plant-based milks and, potentially, synthetic milks, emerged as a key disruption.

Unlike synthetic meat – which can struggle to match the complexity and texture of animal meat – synthetic milk is toutedas having the same taste, look and feel as normal dairy milk.

Synthetic milk is not a sci-fi fantasy; it already exists. In the US, for example, the Perfect Day company supplies animal-free protein made from microflora, which is then used to make ice cream, protein powder and milk.

In Australia, start-up company Eden Brew has been developing synthetic milk at Werribee in Victoria. The company is targetingconsumers increasingly concerned about climate change and, in particular, the contribution of methane from dairy cows.

CSIRO reportedly developed the technology behind the Eden Brew product. The process starts with yeast and uses “precision fermentation” to produce the same proteins found in cow milk.

CSIRO says these proteins give milk many of its key properties and contribute to its creamy texture and frothing ability. Minerals, sugars, fats and flavours are added to the protein base to create the final product.

View attachment 5881

US food-tech company Perfect Day makes ice cream and other ‘dairy’ products without using animals. Perfect Day​

Towards a new food system?​

Also in Australia, the All G Foods company this month raised A$25 million to accelerate production of its synthetic milk. Within seven years, the company wants its synthetic milk to be cheaper than cow milk.

If the synthetic milk industry can achieve this cost aim across the board, the potential to disrupt the dairy industry is high. It could steer humanity further away from traditional animal agriculture towards radically different food systems.

A 2019 report into the future of dairy found that by 2030, the US precision fermentation industry will create at least 700,000 jobs.

And if synthetic milk can replace dairy as an ingredient in the industrial food processing sector, this could present significant challenges for companies that produce milk powder for the ingredient market.

Some traditional dairy companies are jumping on the bandwagon. For example, Australian dairy co-operative Norco is backing the Eden Brew project, and New Zealand dairy cooperative Fonterra last week annouced a joint venture to develop and commercialise “fermentation-derived proteins with dairy-like properties”.

Synthetic milk: the whey forward?​

The synthetic milk industry must grow exponentially before it becomes a sizeable threat to animal-based dairy milk. This will require a lot of capital and investment in research and development, as well as new manufacturing infrastructure such as fermentation tanks and bioreactors.

Production of conventional animal-milk in the Global South now outstrips that of the Global North, largely due to rapid growth across Asia. Certainly, the traditional dairy industry is not going away any time soon.

And synthetic milk is not a panacea. While the technology has huge potential for environmental and animal welfare gains, it comes with challenges and potential downsides.

For example, alternative proteins do not necessarily challenge the corporatisation or homogenisation of conventional industrial agriculture. This means big synthetic milk producers might push out low-tech or small-scale dairy – and alternative dairy – systems.

What’s more, synthetic milk could further displace many people from the global dairy sector. If traditional dairy co-ops in Australia and New Zealand are moving into synthetic milk, for example, where does this leave dairy farmers?

As synthetic milk gains ground in coming years, we must guard against replicating existing inequities in the current food system.

And the traditional dairy sector must recognise it’s on the cusp of pivotal change. In the face of multiple threats, it should maximise the social benefits of both animal-based dairy and minimise its contribution to climate change.


This article was first published on The Conversation, and was written by Milena Bojovic, PhD Candidate, Macquarie University

At least it would stop the cruelty that has been associated with cows milk for centuries because for you to have milk means that the mother cow has to have a calf every year and her calf is taken away and put into a tiny plastic kennel and force fed milk for a few weeks until it is slaughtered so that you can eat Veal (yes that is where your veal comes from) so all things considered why not give SOY milk a try and you may even enjoy it and the cows will be a lot happier too.

 

[Leonard Hall]

I wonder what the world will look like with no cattle anymore, and how long before they disappear. With synthetic meat, milk and other dairy products we won’t need cattle. Will they be allowed to become another extinct animal from the past?

At least it would stop the cruelty that has been associated with cows milk for centuries because for you to have milk means that the mother cow has to have a calf every year and her calf is taken away and put into a tiny plastic kennel and force fed milk for a few weeks until it is slaughtered so that you can eat Veal (yes that is where your veal comes from) so all things considered why not give SOY milk a try and you may even enjoy it and the cows will be a lot happier too.

 

[Ricci]

At least it would stop the cruelty that has been associated with cows milk for centuries because for you to have milk means that the mother cow has to have a calf every year and her calf is taken away and put into a tiny plastic kennel and force fed milk for a few weeks until it is slaughtered so that you can eat Veal (yes that is where your veal comes from) so all things considered why not give SOY milk a try and you may even enjoy it and the cows will be a lot happier too.

I doubt the cows would be happier - they would be dead. Farmers aren't going to keep and look after cattle that aren't giving a return for the farmers efforts, it would be totally uneconomic.

 

[Tipsy]

The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk.

Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells.

More than 80% of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production.

Synthetic milks offer dairy milk without concerns such as methane emissions or animal welfare. But it must overcome many challenges and pitfalls to become a fair, sustainable and viable alternative to animal-based milk.

View attachment 5880
Synthetic milks offer dairy milk produced without animals. Dean Lewins/AAP​

Not a sci-fi fantasy​

My recent research examined megatrends in the global dairy sector. Plant-based milks and, potentially, synthetic milks, emerged as a key disruption.

Unlike synthetic meat – which can struggle to match the complexity and texture of animal meat – synthetic milk is toutedas having the same taste, look and feel as normal dairy milk.

Synthetic milk is not a sci-fi fantasy; it already exists. In the US, for example, the Perfect Day company supplies animal-free protein made from microflora, which is then used to make ice cream, protein powder and milk.

In Australia, start-up company Eden Brew has been developing synthetic milk at Werribee in Victoria. The company is targetingconsumers increasingly concerned about climate change and, in particular, the contribution of methane from dairy cows.

CSIRO reportedly developed the technology behind the Eden Brew product. The process starts with yeast and uses “precision fermentation” to produce the same proteins found in cow milk.

CSIRO says these proteins give milk many of its key properties and contribute to its creamy texture and frothing ability. Minerals, sugars, fats and flavours are added to the protein base to create the final product.

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US food-tech company Perfect Day makes ice cream and other ‘dairy’ products without using animals. Perfect Day​

Towards a new food system?​

Also in Australia, the All G Foods company this month raised A$25 million to accelerate production of its synthetic milk. Within seven years, the company wants its synthetic milk to be cheaper than cow milk.

If the synthetic milk industry can achieve this cost aim across the board, the potential to disrupt the dairy industry is high. It could steer humanity further away from traditional animal agriculture towards radically different food systems.

A 2019 report into the future of dairy found that by 2030, the US precision fermentation industry will create at least 700,000 jobs.

And if synthetic milk can replace dairy as an ingredient in the industrial food processing sector, this could present significant challenges for companies that produce milk powder for the ingredient market.

Some traditional dairy companies are jumping on the bandwagon. For example, Australian dairy co-operative Norco is backing the Eden Brew project, and New Zealand dairy cooperative Fonterra last week annouced a joint venture to develop and commercialise “fermentation-derived proteins with dairy-like properties”.

Synthetic milk: the whey forward?​

The synthetic milk industry must grow exponentially before it becomes a sizeable threat to animal-based dairy milk. This will require a lot of capital and investment in research and development, as well as new manufacturing infrastructure such as fermentation tanks and bioreactors.

Production of conventional animal-milk in the Global South now outstrips that of the Global North, largely due to rapid growth across Asia. Certainly, the traditional dairy industry is not going away any time soon.

And synthetic milk is not a panacea. While the technology has huge potential for environmental and animal welfare gains, it comes with challenges and potential downsides.

For example, alternative proteins do not necessarily challenge the corporatisation or homogenisation of conventional industrial agriculture. This means big synthetic milk producers might push out low-tech or small-scale dairy – and alternative dairy – systems.

What’s more, synthetic milk could further displace many people from the global dairy sector. If traditional dairy co-ops in Australia and New Zealand are moving into synthetic milk, for example, where does this leave dairy farmers?

As synthetic milk gains ground in coming years, we must guard against replicating existing inequities in the current food system.

And the traditional dairy sector must recognise it’s on the cusp of pivotal change. In the face of multiple threats, it should maximise the social benefits of both animal-based dairy and minimise its contribution to climate change.


This article was first published on The Conversation, and was written by Milena Bojovic, PhD Candidate, Macquarie University

if they start bringing this type of garbage out I will get my own cow again or quit drinking milk altogether.... I dont want ANY OF THIS ARTIFICIAL CRAP so they can stick the lot where the sun dont shine...

 

[Staffordshire Whippet]

At least it would stop the cruelty that has been associated with cows milk for centuries because for you to have milk means that the mother cow has to have a calf every year and her calf is taken away and put into a tiny plastic kennel and force fed milk for a few weeks until it is slaughtered so that you can eat Veal (yes that is where your veal comes from) so all things considered why not give SOY milk a try and you may even enjoy it and the cows will be a lot happier too.

Naaaaah.
Tofu Parmagiana just doesn't do it for me.

 

[terri]

How do these folk get away with it? With everyone these days pushing natural, organic, wholefoods etc. where does this concocted rubbish fit in?

All these products need is an influencer to recommend them and the 'sheep' will continue their belief that what they say is truth. I would love some people to at least have an original thought before jumping on the band wagon.

 

[Staffordshire Whippet]

All these products need is an influencer to recommend them and the 'sheep' will continue their belief that what they say is truth. I would love some people to at least have an original thought before jumping on the band wagon.

Careful! You'll be under multiple assassination threats from:
(a) Influencers;
(b) Sheep (by stampede)
(c) Shepherds (moonlighting as Influencers)
(d) Bandwagon Drivers (they don't like criticism)

There will always be a W*nker element, (I've seen a couple of such replies already!) but sooner or later Price wins.
Best we can do is allow Buyer Resistance to do the work.