Cow-less milk: the rising tide of animal-free dairy attracts big players - EmWaltz
. “The majority of people tend to play across those three, and like them we’re doing this,” says Jevan Nagarajah, CEO at London-based Better Dairy.
But whey protein is just one of the hundreds of molecules present in animal milk. To approximate dairy foods more closely, researchers must find ways to produce other key molecules too. Fermentation-based cheese alternatives could also help resolve sustainability issues that dog traditional cheese making. Animal-based cheese carries a largerthan most other dairy products. For example, it uses the highest amount of water per kilogram of product and requires ten liters of milk to generate one kilo of cheese. And global consumption of cheese is increasing.
To make its cheese alternative, New Culture combines its biotech-made casein with water, sugar, and fat from plant-based sources, and then follows traditional cheese-making processes. ADM plans to collaborate with New Culture by providing flavors and non-animal ingredients to improve the taste and texture, says Streiler. ADM will also provide assets and expertise to help New Culture scale up its production processes and make them more cost efficient.
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