I was talking to one of the engineers at Daisy Lab[1] at a local hardware meetup a few months back. They are working on precision fermentation for dairyas described in the article. It's a really interesting technology and they seemed to be having really promising results.
I feel like this has a much better chance to succeed than lab-grown meat for two reasons:
1. It's grown using bacteria, which are much faster to reproduce and cultivate than animal cells.
2. The intended products are a homogeneous mixture, which means you don't need to worry as much about texture
If this stuff takes off it’s going to be real annoying for those who eat vegan for allergy reasons. I appreciate the trend to call things plant based because it’s more accurate for those who aren’t ethical vegans. Psyched for the ethical vegans that’ll get good cheese in a few years though. Plant based cheese leaves a lot to be desired.
Surely it would be easy to change labeling to make that clear? All they would have to do is say "contains milk proteins" or something in the allergen information in the nutrition facts
The U.S. is really far behind on this front. Going to even casual restaurants in Germany, I see a menu that has a dozen or so symbols, representing everything from gluten to alliums to lupins. In the US you're lucky to get "May contain nuts"
I have a dairy allergy, and so vegan cheese to me means safe to eat. When there is vegan cheese but its got "engineered" animal protean which sets of my allergies just as well as the naturally occurring stuff, its going to get even more complex to figure out what I can and cant eat.
I wonder if, like the precision fermentation process, these engineered bacteria can be fed into existing dairy processing machines that make ice cream and other derivative products. The win there is huge, it means practically replacing a very difficult to produce / maintain biological component (cows) with relatively stable component (vats of bacteria), with little impact to the rest of the production pipeline.
I was talking to one of the engineers at Daisy Lab[1] at a local hardware meetup a few months back. They are working on precision fermentation for dairyas described in the article. It's a really interesting technology and they seemed to be having really promising results.
[1] https://www.daisylab.co.nz/
I feel like this has a much better chance to succeed than lab-grown meat for two reasons:
1. It's grown using bacteria, which are much faster to reproduce and cultivate than animal cells. 2. The intended products are a homogeneous mixture, which means you don't need to worry as much about texture
If this stuff takes off it’s going to be real annoying for those who eat vegan for allergy reasons. I appreciate the trend to call things plant based because it’s more accurate for those who aren’t ethical vegans. Psyched for the ethical vegans that’ll get good cheese in a few years though. Plant based cheese leaves a lot to be desired.
I had similar 1st thoughts on the allergy front.
I can concur that plan based cheese sucks. Id rather eat the real stuff and suffer the consequences than eat the plant/coconut based stuff lol
Surely it would be easy to change labeling to make that clear? All they would have to do is say "contains milk proteins" or something in the allergen information in the nutrition facts
The U.S. is really far behind on this front. Going to even casual restaurants in Germany, I see a menu that has a dozen or so symbols, representing everything from gluten to alliums to lupins. In the US you're lucky to get "May contain nuts"
I wonder how allergens will be handled.
I have a dairy allergy, and so vegan cheese to me means safe to eat. When there is vegan cheese but its got "engineered" animal protean which sets of my allergies just as well as the naturally occurring stuff, its going to get even more complex to figure out what I can and cant eat.
I wonder if, like the precision fermentation process, these engineered bacteria can be fed into existing dairy processing machines that make ice cream and other derivative products. The win there is huge, it means practically replacing a very difficult to produce / maintain biological component (cows) with relatively stable component (vats of bacteria), with little impact to the rest of the production pipeline.
Yeah sure. They will live inside the machine in symbiosis with Algae that fix the Carbondioxide.