Home Lifestyle Receipes Will next generation animal-free technology disrupt dairy?

Will next generation animal-free technology disrupt dairy?

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Will next generation animal-free technology disrupt dairy?
The market for dairy alternatives is growing rapidly. According to Meticulous Research, the category is expected to grow at a CAGR of 11.2% to reach $44. 89 billion by 2027. Plant-based products currently reap the rewards of favorable consumer trends. There have been many issues that affect the dairy industry, including animal welfare and the carbon footprint.

There are many barriers that prevent plant-based dairy from growing. Most importantly, plant-based dairy products are less functional and have a lower nutritional value than their animal-based counterparts. What if there was a way to get dairy products that were bio-identical?

In some markets, you can already. Perfect Day, an American company that produces ingredients such as whey protein through precision fermentation with genetically engineered microbes, is available in the US. Consumer products have already hit the markets with new launches such as Tomorrow Farms’ brand Bored Cow from Strive Nutrition. Food and beverage companies are beginning to take a risk. Mars launched CO2COA, a brand of lactose-free milk chocolate with Perfect Day’s nonanimal whey proteins.

Europe’s regulatory climate is more challenging. However, innovators continue to push the envelope in animal-free dairy. In Europe, the regulatory environment is less favorable. Real Deal Milk and Remilk are pioneers in this space. Fermify, Formo, Formo, Fermify, Formo, Formo, and Remilk all have advanced technology.

“Technology is transforming this industry and opening up opportunities,” Itziar Ortega, Senior VP of Global Operations at Eatable Adventures, said at FoodNavigator’s Protein Vision event.

We are also witnessing the rise of cell-based entrepreneurs that use technologies comparable to the ones used in the cultivation and production of cultivated meat. Molecular farming is a new technology, Ortega said. It uses plants to act as “bioreactors”. “Let’s use the technology of nature to create the ,” ingredients that we want.

GettyImages Monty Rakusen lab labratory scientists

Science and technology are changing what is possible in the dairy space / Pic: GettyImages Monty Rakusen

Traditional dairy should participate in disruption

The idea of using microbes to produce dairy proteins in bioreactors, creating milk from cultured cells, or even through molecular farming, might once have sounded like science fiction. It is now science fact. Spanish dairy-todrinks company Calidad Pascual took note.

Gabriel Torres-Pascual is the third generation of the family to work in the business, which was founded by his grandfather in 1969. “My grandfather who founded the company was a visionary… Innovation is at the core of everything we do, and we invest a lot in innovation,” Torres-Pascual, who is the Innovation Director at the company, explained.

Torres-Pascual is also CEO of Pascual Innoventures, the open innovation arm of Pascual. Alongside Eatable Adventures, Pascual Innoventures set up the first global incubator specialising in next generation dairy innovation, the Mylkcubator, in 2021.

Pascual supports innovation in an area that many traditional dairy producers would consider a risky: developing technologies to produce dairy products without the use of animal byproducts. ” We are part of the ecosystem…to create this new space ,” Ortega observed.

So why does a traditional dairy producer help to develop next-generation dairy production?

“Technologically it has the potential to disrupt traditional dairy operations,” Torres-Pascual told us at Protein Vision. “It’s our duty to participate in that disruption, and to anticipate and collaborate .”

. Torres-Pascual believes there are many drivers for growth in other methods of producing dairy.

“At the heart of our operations is the consumer. He explained to the audience that consumer beliefs and habits are changing ,”. ” The environment plays a key role in this change. That is our responsibility. We also take full responsibility for food safety. “

“I don’t have a crystal ball. “I don’t have a way to predict the future. But I want to be a part of shaping that future.”

Conventional versus next gen?

Is Torres-Pascual predicting an end to dairy farming as we know it? Not necessarily. “I don’t know when we [dairy] might be disrupted or if the end state will be something complementary,” he said.

“We like to say this is complementary dairy rather than alternative,” added Ortega.

GettyImages-PeopleImages cow tech digital dairy

Technology is also unlocking new ways to reduce the environmental impact of dairy / Pic: GettyImages-PeopleImages

Torres-Pascual stressed the need to manage disruption coming from the adoption of new technologies with a mind to the potential impact this could have on different stakeholders in the industry. “We must take the responsibility to create opportunities wherever we go.” If traditional dairy operations are disrupted to whatever extent, we need to be working with that ecosystem so they don’t suffer.”

Torres-Pascual suggested that as emerging methods of animal-free dairy production continue to develop, it is likely that there will ‘at least transiently’ be a time when conventional and next generation dairy work ‘in combination’. Pascual continues to be interested in developments in next-generation dairy production, but it also works hard to ensure its traditional dairy business is sustainable.

“It will take a lot of time to see a world where no animals are used to make dairy. It is possible to reduce methane emissions by using traditional methods – farms and cattle – but it will take a long time. You can find many technologies that reduce methane emissions. However, it is important to consider them all before you implement

Ortega. It’s likely that there will be long road ahead to bring animal-free milk into mainstream.

The first step in this evolution will be the introduction of business to-business concepts not only in food but also in pharmaceutical and cosmetics. Torres-Pascual predicts that this will lead to conventional and animal-free processors co-operating as technology can ‘help dairy farmers in our ingredient business’ by creating ingredients that are cheaper.

Ortega expects that dairy ingredients will act as a wedge, with next-generation ingredients being introduced to products already in their portfolios.

“We are in the very beginning of what we think is the future with regards to dairy,” she concluded.

Missed Protein Vision? You can still view all four sessions that showcase cutting-edge innovation in alternative meats and dairy. Register here to watch on demand.

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