2022年12月9日

食品公司正計劃推出使用乳製品,冰淇淋是生長在一個實驗室。AA重置的人造肉得到很多關注,不難看出為什麼——創建一個倫理、更環保的肉是有吸引力的,尤其是當價格繼續下降。但不隻是肉:整個範圍的動物產品可能很快就會得到改變。最新的列表是牛奶,或相反,乳製品。幾家公司已經開發出自己的類型的考爾斯牛奶但還沒有上市的產品。但這可能會改變現在,食品巨頭也進入現場。圖片致謝:丹尼爾Sinoca。聯合利華是世界上最大的食品公司之一,據報道看生產乳製品冰淇淋不使用牛奶來自奶牛。這將進入Ben & Jerry ' s冰淇淋,一個公司的品牌。廣告的過程涉及到一種精密發酵酵母和真菌用於產奶的蛋白質相同的動物牛奶分子的分子。這是同樣的事情,讓它更好的是,這一過程使定製的牛奶。 At a recent press event, Andy Sztehlo, head of Unilever’s research and development in ice cream told reporters that the company is working with several startups on such products and Sztehlo himself had tasted some prototypes last week. Like with lab-grown meat, the draw of the product lies with more conscious consumers. Since the products would actually contain dairy, they wouldn’t be branded as dairy-free, but they wouldn’t come with the associated animal cruelty problems — notably, dairy cows are repeatedly impregnated through artificial insemination and have their veal taken from them early on (the veal is then sold as meat). Furthermore, lab-grown dairy has another advantage over lab-grown meat: many people are intolerant or allergic to lactose, and the grown milk could be tweaked to bypass this allergy. So while the products will still contain dairy, they will become accessible to a greater part of the population who either can’t consume regular dairy or don’t want to, for ethical reasons. ADVERTISEMENT Perfect Day, a company active in the field notes that animal-free milk is also way more sustainable , using “97% less greenhouse gas emissions, 99% less blue water consumption and 60% less nonrenewable energy use” when “compared to whey proteins found in traditional milk.” As the climate crisis intensifies and reducing the consumption of animal beef and dairy is one of the most impactful individual actions, this side also becomes more appealing . Flying under the radar, non-animal milk seems to be gearing up to become a highly disruptive technology. It’s also happening pretty fast. Sztehlo expects the ice cream product to be available in about a year, and if Unilever can pull it off, it will send a huge signal throughout the industry. It’s not clear how cost-effective the product will be, but scaling production (as you’d expect a large company to do) can also reduce costs significantly. Precision fermentation has been around for some time. In one form or another, it’s been used for over 30 years, but mostly, it’s been used for things like detergents or insulin, and only in the past few years it’s been moved to foods. The potential for non-animal dairy extends beyond just ice cream. For almost as long as human civilization has existed, we’ve used milk and dairy. It’s not just yogurt, cheese, or other products — dairy pops up in everything from sauces to mashed potatoes and even hot dogs. In fact, many processed foods contain some form of dairy. Having access to non-animal milk can be disruptive for great swaths of the food industry, not just niches. Sorry to interrupt, but you should really... ...Join the ZME newsletter for amazing science news, features, and exclusive scoops. More than 40,000 subscribers can't be wrong. Daily