Cow milk is under increased scrutiny due to its environmental impact and ethical considerations concerning animal welfare. As a result, a rising share of consumers is switching to plant-based milk substitutes. There are also other plenty of reasons for consumers shifting to a plant-based alternative, such as Lactose intolerant, Milk allergy, Vegan diet, and much more.
There's a lot of debate in the industry about using cow milk vs. plant-based milk alternatives. Frankly, there isn't a clear winner! The answer totally depends on consumers' individual dietary needs, restrictions, concerns, budget, and application.
Though numerous types of innovative food beverages from plant sources are being exploited for a cow milk alternative, many of these faces some/any variety of technological issues, either related to processing or preservation. Most of these milk alternatives lack nutritional balance compared to bovine milk. Hence, lately, companies are researching replacing the plant-based alternatives with "something new" that provides a similar taste, feel, and nutrients to that of cow milk.
This "something new" refers to producing artificial milk proteins, without a cow and with the help of some bioengineering.
This innovation will enable the production of milk protein without the help of a single cow. These milk proteins are more nutritious and, of course, more economical than processing vegetable proteins.
What major companies are researching, what current technical challenges they are addressing, What are the preferred methods to extract casein, What are the potential application areas, How companies bioengineer the milk protein, Who is leading the innovation race both quantitatively and qualitatively, etc. Are you interested in a sneak peek? Write to us at email@example.com