We’ve been writing about “fishless fish” and its beef counterpart quite a bit lately, and for good reason. The environmental impact of animal based agriculture is staggering; even grass-fed cattle raised well outside of industrial feedlots are responsible for carbon emissions.
Entrepreneurs and scientists are becoming great collaborators to develop tasty alternatives that can be healthy for the planet and humans.
With advances in synthetic biology, researchers and entrepreneurs strive to create cows’ milk without cows.
In recent years, the alternatives to conventional cows’ milk have proliferated. The local grocery store is likely to offer any number of plant-based options: milks made from soy, almonds, oats, rice, hemp, coconuts, cashews, pea plants and more.
But most nondairy milks pale in comparison to cows’ milk. Plant-based milks are made by breaking down plants and reconstituting their proteins in water to resemble the fluid from a lactating bovine. These proteins differ fundamentally from true dairy proteins, and the results — milks, cheeses and yogurts in name only — often fail to measure up in color, taste or texture. Inja Radman, a molecular biologist and a founder of New Culture, a food company, put it plainly.
“Vegan cheese is just terrible,” she said. “As scientists, we know why it doesn’t work. It doesn’t have the crucial dairy proteins.”
Dairy tastes like dairy thanks to two key proteins, casein and whey protein. Researchers at several start-up companies, including New Culture, have begun producing these proteins in the lab, with the aim of creating a new grocery store category: cow-free dairy.