Brazil Innovates: Dairy Proteins Without Cows by 2026

A Brazilian startup, Future Cow, is set to revolutionize the dairy industry with its pioneering technology. With backing fr om FAPESP, the company aims to produce dairy proteins, specifically casein and whey, without the use of cows. This breakthrough will be achieved through precision fermentation, a method that simulates processes used in brewing beer and wine. The ultimate goal is to "make milk without cows", utilizing yeast as a biochemical platform.

The innovative process involves inserting cow genes into fungi or bacteria, which are then fermented in tanks with sugar and water, a process resulting in pure dairy proteins. This method is not only environmentally sustainable but also capable of producing rare components such as lactoferrin, challenging to extract traditionally.

Future Cow has already seen success at its pilot plant in São Paulo, wh ere initial grams of the product have been produced. The next step, in collaboration with CNPEM, is scaling up the process to an industrial level, a stage where 95% of biotechnologies historically fail. Despite not seeking to entirely replace traditional dairy, the company envisions integrating 10-20% of this fermented protein into products. This hybrid approach will reduce the carbon footprint and boost production capabilities without disrupting conventional dairy operations.

Brazil possesses unique advantages, including abundant water, sugar, and renewable energy, essential for the competitive production of "cow-free" proteins. Industrial production is anticipated to surpass the cost-effectiveness of traditional dairy farming, with commercial availability expected by late 2026.