Artificial milk is coming. Can you accept it?

August 6, 2019 / BIOON / -- meat and plant meat substitutes cultivated in the laboratory are receiving more and more attention Technology is driving the industry in the direction of providing traditionally produced food substitutes Milk protein may be the next product to be produced in the laboratory for liquid "milk" production and processing of dairy products, such as yogurt and cheese Winston Churchill predicted the rise of synthetic food in 1931 "In order to eat chicken breast or wings, we should plant these parts of chicken separately in proper medium, so as to avoid the absurdity of planting the whole chicken for eating chicken breast or wings Of course, synthetic foods will also be used in the future "Although it took more than 50 years, his prediction has been realized on meat protein and current dairy protein What is synthetic dairy? Perfect day Inc., a California start-up, reproduces proteins found in traditional milk without using animals The company has developed a genetically modified microbiome to produce whey and casein through a fermentation process Photo source: http://cn.bing.com this method can be roughly compared with the use of beer yeast to produce alcohol Yeast is used to produce fermentation by-products in a controlled environment These two processes only use different yeast to achieve different purposes and yields Perfect day says their product is exactly the same protein as milk Traditional milk contains about 3.3% protein, of which 82% is casein and 18% is whey Other major elements are water, fat and carbohydrates Perfect day has a technology that can transform a small part of the protein in milk, which is arguably the most important component in the production of other foods The company recommends that its dairy protein be classified as vegan and lactose free, while providing the same high quality nutrition as traditional dairy protein This could have a significant appeal to consumers It is difficult to imitate the milk produced by whole milk cows as a multi-purpose ingredient, which is used in various products around the world In 2019, more than 70% of the milk sold by Canadian farms will be used for further processing, and the rest will be consumed as liquid milk It may be difficult to produce whole milk that has a similar taste and texture to milk Protein is just one component of liquid milk; milk fat is another, which may be the most difficult to imitate plant substitutes When drinking milk, the structure of milk fat provides a special taste and taste, which may be more difficult than adding protein to cheese or yogurt Perfect day initially focused on liquid milk - the kind we drink - but the company has shifted its focus to processed products Photo source: http://cn.bing.com perfect day has cooperated with food giant Archer Daniels Midland (ADM) and other companies to move towards full production The company is one of the world's largest agricultural processors and food ingredient suppliers, with more than 330 production facilities in nearly 200 countries ADM provides a large number of raw materials for human and animal consumption; synthetic dairy protein may be the perfect supplement to their products Products such as yogurt and cheese are different from liquid milk and may be more suitable for the use of lab grown casein and whey Synthetic proteins can be used to replace or supplement milk ingredients For example, in the production of yoghurt, protein is often added to improve the taste Different processed products contain different proportions of milk ingredients This means that fermented casein and whey protein can increase or replace traditional protein components This is easier to do in products with high protein content However, the potential use of animal free dairy protein goes far beyond traditional dairy products such as cheese and yoghurt Hot dogs with milk powder and granola oatmeal rolls with modified milk ingredients are many examples of foods that can use this alternative to dairy protein How to solve malnutrition? Ryan Pandya, chief executive of perfect day, said last year: "we started to study how to use our proteins to prevent stunting and malnutrition in developing countries "This shows that perfect day's focus is on raw materials, not milk production Some products are not suitable for this method Butter, for example, is made from milk fat and contains little protein For a long time, we have had a plant-based alternative to margarine But many consumers no longer use margarine, but reuse it Canada's per capita butter consumption increased from 2.72 kg in 2007 to 3.21 kg in 2016 Increased demand for butter has resulted in a surplus of milk protein in the Canadian and US markets Although it remains to be seen whether these fermented proteins can be produced economically, their entry into the market may cause significant damage to the dairy industry Part of the reason is that some processed products are separated from traditional dairy products There will also be additional supply disruptions due to changes in the relative demand for protein and other milk ingredients We are likely to get more protein surplus from traditional dairy products and synthetic products In the future, before these products enter our supermarket, there are many problems to be solved The economics of production must work The product needs to be reformulated with fermented protein and other ingredients to replace milk ingredients The Canadian Food Inspection Agency now says milk is produced by animals The FDA has yet to issue a policy statement on the classification of synthetic milk proteins Milk in Canada is also subject to a supply management system that includes production quotas Photo source: does http://cn.bing.com follow the same system for the synthesis of casein and whey? The regulatory environment will require significant clarification and any changes will be subject to intense debate in the interests of all parties Some consumers will attach great importance to the fact that animals do not need to produce these proteins and create vegetarian, lactose free products It is also believed that synthetic dairy protein will have less impact on the environment Other consumers may be concerned that the proteins are made from genetically modified yeast Despite these uncertainties, we may see synthetic dairy products on the shelves of grocery stores within a few years Reference materials: [1] lab growth day: the next food frontier [2] perfectdayfoods [3] Winston Churchill predicted synthetic lab growth measure in 1931 [4] what's the difference between casein and what protein? 【5】 Nutritional Components in Milk 【6】 Milk production and utilization 【7】 Milk Facts 【8】 Canadian Dairy Commission 【9】 The Implications of Existing Milk Marketing  Trends in Canada： A Counterfactual  Analysis