Is there a future for milk without cows?
Source: DairyNews.today
At Hong Kong #sunriserun60min supported Arturo Gomez, head of R&D @zinpro, doctor of epidemiology at the University of Veterinary Medicine, Wisconsin, USA. Discussed with Arturo whether milk has a future without cows. In short, yes.
Timur Akmaliev
Leader @zinpro_cis
Leader @zinpro_cis
With advances in precision fermentation and cell culture technology, companies are now creating dairy products that are as tasty and nutritious as traditional milk. However, it is currently very expensive to produce. Many consumers are wary of its artificial origin, and more research is needed to fully understand the nutritional properties and possible risks.
Plant-based alternatives made from almonds, soy, oats, and coconut have a more eco-friendly and ethical (animal welfare) reputation. Plant-based milk production requires less water and land than livestock farming, and produces fewer greenhouse gases. Many plant-based “milks” contain fewer calories and fat than cow’s milk, and are cholesterol-free and lactose-free. This makes plant-based milk an attractive option for health-conscious consumers, diabetics, and vegetarians.
However, plant-based milks are not without their challenges. Nutrient variability is a concern, as not all plant-based milks are nutritionally equivalent to cow’s milk. Some may lack protein or other essential nutrients if not fortified.
Also, products such as almond and soy products may cause allergic reactions. Many commercial plant-based milks contain a wealth of additives, such as thickeners, sweeteners, and preservatives. Plant-based alternatives are often more expensive, and the taste and texture may be less appealing.
Despite these challenges, the market for dairy milk alternatives continues to grow, with tofu, oat milk cappuccino, and pea protein shakes all enjoying popularity.
Plant-based alternatives made from almonds, soy, oats, and coconut have a more eco-friendly and ethical (animal welfare) reputation. Plant-based milk production requires less water and land than livestock farming, and produces fewer greenhouse gases. Many plant-based “milks” contain fewer calories and fat than cow’s milk, and are cholesterol-free and lactose-free. This makes plant-based milk an attractive option for health-conscious consumers, diabetics, and vegetarians.
However, plant-based milks are not without their challenges. Nutrient variability is a concern, as not all plant-based milks are nutritionally equivalent to cow’s milk. Some may lack protein or other essential nutrients if not fortified.
Also, products such as almond and soy products may cause allergic reactions. Many commercial plant-based milks contain a wealth of additives, such as thickeners, sweeteners, and preservatives. Plant-based alternatives are often more expensive, and the taste and texture may be less appealing.
Despite these challenges, the market for dairy milk alternatives continues to grow, with tofu, oat milk cappuccino, and pea protein shakes all enjoying popularity.
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