cow-free dairy – Megan Moylan

Recent years have seen a growing popularity in both plant-based and lab-grown alternatives to traditional meat and dairy products as people become more aware of the impacts of the agricultural industry on the environment. While there are currently a plethora of meat subsitutes on the market, there is a demand for animal-free dairy products that can mimic the taste, texure and nutritional value of the real thing. The plant-based milk market already accounts for over 35% of the U.S. plant-based food market. The dairy industry is responsible for 4% of total greenhouse gas (GHG) emissions, that is nearly two billion tonnes of CO2 equivalent every year. 37% of global methane emissions come from cattle production. Methane is a very powerful gas that is 25 times more effective at trapping radiation as CO2. Dairy also consumes a large amount of resources like land and water. If we are to continue to reach the demand of a rapidly increasing global population, we need to find more sustainable alternatives for the milk, cheese, cream and butter that we so enjoy.

Plant-based dairy has been around for centuries, but has only become popularised in the West since the 1970’s, with soy milk leading the way for those with lactose intolerance. The popularity of soy milk has since declined with worries regarding its impact on the environment and links to deforestation, other types of plant-based dairy have taken its place. Non-soy plant milks are now the fastest growing category in the dairy market. Consumption of cows milk in the UK has dropped by 50% since the 1970’s.

Companies like TurtleTree Labs and Perfect Day have successfully recreated the proteins found in conventional cows milk without the use of animals. Perfect Day have developed a form of genetically modified microflora that produces both whey and casein through a fermentation process called “precision fermentation”. The yeast is used in a controlled environment to create fermentation byproducts and the two processes simply employ different yeasts for a different purpose and output. TurtleTree Labs use cells from mammals inlcuding cows, goats, sheep and camels, and grow them in a lab and encourage them to produce milk in large bioreactors. The goal of these lab-based milks is to produce an alternative that mimics the taste, texture and nutritional value of cows milk that could convince even non-vegans to make the switch.

While it is difficult to produce animal free full fat milks that mimic the taste and texture of cows milk, these lab grown alternatives are doing a great job. The nutritional values match up with conventional milk that has approximately 3.3% protein, of which is casein and 18% is whey. The texture and taste provided by milk fat has been harder to achieve and have led the companies to shift towards processed products like ice-cream, yoghurt and cheese. With lab-grown dairy still being relatively new, it is currently too expensive for most dairy companies to take on, however, it is seen as a lucrative option to consider for the future.

Why do we want more animal free alternatives?

For many consumers, sustainability is an increasing concern when food shopping. People are becoming more aware of the carbon footprint of their food choices and see animal-free alternatives as a way to avoid contributing to the environmental impacts of dairy farming. 39% of consumers say that they choose plant-based milks due to health reasons. Dairy alternatives are often lower in calories, however, many lack the same levels of nutrition as cow’s milk. Increasing the nutritional value of alternatives is one of the greatest challenges the industry faces. Additionally, animal welfare is another concern leading many consumers towards plant-based dairy. With the increase in options available, more consumers are considering vegan lifestyles.