You’ve heard of cultured “meat” and Wagyu steaks grown cell by cell in a laboratory, but what about other animal-based foodstuffs? A growing number of biotech companies around the world are investigating lab-made dairy, including milk, ice-cream, cheese and eggs. And more than one think they’ve cracked it.
The dairy industry is not environmentally friendly, not even close. It’s responsible for 4 per cent of the world’s carbon emissions, more than air travel and shipping combined, and demand is growing for a greener splash to pour into our tea cups and cereal bowls.
Compared with meat, milk isn’t actually that difficult to create in a lab. Rather than grow it from stem cells, most researchers attempt to produce it in a process of fermentation, looking to produce the milk proteins whey and casein. Some products are already at market in the US, from companies such as Perfect Day, with ongoing work focused on reproducing the mouthfeel and nutritional benefits of regular cow’s milk.
Beyond that, researchers are working on lab-produced mozzarella that melts perfectly on top of a pizza, as well other cheeses and ice-cream.