California Scientists Developing Cow-Free Dairy Milk From GMO Yeast and 3D Printed Milk Proteins

Last updated on 24 AUG 2024

People have quite a list of options for their cartons of milk, making certain dietary choices easier to achieve. Abstaining from dairy? Its non-dairy counterparts are readily available in the market. Not a fan of almond milk? Rows and rows of oat or soy or coconut milk are there at one’s disposal.

But what if you’re told there’s another option that is basically the same as the regular dairy milk but sans the factors that make it truly “dairy”?

Will you risk trying it for that rich, creamy taste, or have plenty of reservations you’d rather settle on the plant-based milk options?

A Spin to Cow’s Milk

A fact not commonly known and upheld in society: cow’s milk can actually cause premature bone fracture when consumed in huge amounts and in the long term. Its consumption is in fact also linked to breast cancer. Top likely cause for these would be galactose or the main sugar in milk, which triggers inflammation in the body.

So if you’re a fan of cow’s milk, imagine walking into your usual grocery store, only to be stopped by the sight of a dairy milk variant tagged in huge letters as “animal-free.” Why it is so: Because it was not sourced from cows.

It is, instead, a by-product of replicating specific cow’s milk proteins, done through the complex processes called genetics sequencing and precision fermentation.

What happens is that there’s this yeast that is genetically modified with the needed cow’s milk proteins. Then, it undergoes fermentation, later creating an end-product rich in casein and whey — the protein duo quintessential to actual dairy milk.

Cow-Free Dairy Milk vs. Plant-Based Alternatives

Since there are already plant-based alternatives that by themselves uphold less animal cruelty and greenhouse gas emissions as well as lower health risks by not making use of cows, what does cow-free dairy milk bring to the table?

For one, it tastes the same as cow’s milk and contains the same nutritional value, what with it having similar proteins as dairy milk. It also does not contain lactose, which is good news for lactose-intolerant folks who would like to try this option.

On the downside, considering the aforementioned similar DNA makeup, it will likely spur on the same negative effects as regular cow’s milk does among individuals allergic to it. That said, this is a reminder to individuals who have milk allergies to always remain mindful even when dealing with animal-free milk products — be it cow-free dairy milk or plant-based ones.

On the Matter of Accessibility

To date, although very much still unsung, animal-free dairy milk is already offered by numerous food production companies. Among them is Perfect Day, which seeks to not only place their “greener” dairy products on more grocery shelves far and wide but also to scale up production for consistent supply and to collaborate with other companies in the name of furthering the call for more sustainable and ethical milk production, among others.

Perfect Day aside, some brands that also offer this type of milk are:

• Betterland (in partnership with Perfect Day)
• Bored Cow
• Eden Brew

The caveat: These are only available in limited places. Thus, ensuring that these innovations are accessible to all, including marginalized communities and developing countries, will be a critical consideration.

Dairy Farmers vs. Animal-Free Innovation

As we embrace this technological leap, it poses the question of what this means for dairy farmers and their livelihood.

The National Milk Producers Federation (NMPF), which represents US dairy farmers, has in fact already raised a concern to the Food and Drug Administration (FDA), noting, “Like the plant-based labeling fiasco that’s bedeviled regulators for more than four decades, we are beginning to see the presence of mislabeled synthetic food products in the marketplace masquerading as natural foods.”

“Milk is a natural, biologically produced, highly complex and nutritious food,” the letter also reads. “It is the first food of all humans — indeed all mammals providing sustenance and promoting growth. Fortunately for humans, cow’s milk is similar to human milk and has helped our species grow and thrive for thousands of years.”

While lab-created food technology carries enormous potential, some believe in harnessing the power of more traditional and sustainable farming practices, such as regenerative agriculture and caring for grass-fed animals. Their increasing popularity emphasizes the importance of considering multiple approaches to food production — not just a dichotomy between lab-created food and traditional farming practices, but rather a spectrum of possibilities that can coexist to create a more sustainable and diverse food system.

Without a doubt, balancing the promise of innovation with ethical considerations will be an ongoing conversation, and it is essential to keep a watchful eye on these implications as technology continuously progresses.

Farm to Table: Still Yay or Nay?

Our culinary and dietary landscapes are bound to continuously shift. Such is true for milk production and consumption, for one. Gone are the days when cow’s milk is the only option because there’s even lab-produced dairy milk now.

But as the latter picks up speed, it is vital to put it on a pedestal, considering that it is an innovation that touches on not only sustainability, but also on well-being, ethics, and accessibility.

About Sara Ding

Sara Ding is the founder of Juicing-for-Health.com. She is a certified Wellness Health Coach, Nutritional Consultant and a Detox Specialist. She helps busy men and women identify their health issues at the root cause, in order to eliminate the problems for optimum physical/mental health and wellbeing.

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