Let’s start by decoding fermentation. Did you know that yoghurt, beer, cocoa (chocolate)and sourdough (bread) are made using fermentation? Fermentation has been used for thousands of years to preserve and enhance the texture, taste and nutrition of foods and drinks. The process involves taking an original food, say barley to create beer, and then mixing it with microflora such as yeast to convert the starch and sugars of the barley into beer (alcohol). In precision fermentation, food producers use similar microflora hosts
IImagine in the not-too-distant future, you’re drinking animal-free milk that is kinder to the environment and tastes and acts just like traditional milk. Life is all good. Precision fermentation could see the dream of a sustainable and animal-free dairy soon become a reality. Precision fermentation is quickly gaining a reputation as the food industry’s next pillar for the production of alternative proteins and was reported by the Good Food Institute to have attracted US$435 million in investment capital in 2020 alone.
Back in the day, rennet taken from the stomach of a baby cow was required to curdle milk for cheese production through separating the whey from casein[4 Spalding, N. (2021). The APAC Alternative Protein Industry Report 2021 – APAC Acceleration. Green Queen.]. Pressure from animal rights activists and an increase in the price of rennet resulted in the development of non-animal rennet.
It’s a good question and the answer is yes, and no. Plant-based proteins have been used to offset animal agriculture in a variety of ways, but the reality is that these proteins lack nutritional, functional and sensory aspects that you can get from animal-sourced proteins. Other than being a lot kinder to the planet and its animals, using precision fermentation enables us to create dairy products
While plant-based milks continue to grow, consumption of cow’s milk is slowing in some major markets, even though it is still the most popular milk format on the planet. So, how can traditional dairy remove the baggage that drives its decline while maintaining the critical need for its bioavailable nutrients and versatility? While plant-based milks continue to grow, consumption of cow’s milk is slowing in some major markets, even though it is still the most popular milk format on the planet. So, how can traditional dairy remove the baggage that drives its decline while maintaining the critical need for its…
Remember the old days when milk was delivered to our doorsteps? Glass bottles with the cream on top? This was a reality for many up until the ‘80s. This distant memory is in stark contrast to the world of milk we know today.Plant-based alternatives such as soy, oat, almond and macadamia have been trending strongly over the last few years.