Researchers Discover Alternative Method for Producing Substitute for Cow's Milk, Potentially Revolutionising New Zealand's Dairy Sector

Isobel Ewing

Scientists have discovered a novel technique, known as precision fermentation, to produce a substitute for cow's milk, potentially causing a significant transformation in the dairy industry. 

Image credit: Author with Ai and Wei Cheng

This method involves generating cow protein in laboratories, offering an alternative to dairy ingredients, which constitute a considerable portion of New Zealand's export market.

Professor Hugh Campbell from the University of Otago elaborated on precision fermentation, highlighting its ability to produce dairy proteins without relying on dairy cows. He emphasised its potential to enhance New Zealand's economic prospects by fostering the creation of high-value products while reducing the environmental footprint associated with livestock farming.

Anna Benny, a seasoned food technologist residing on a dairy farm in South Otago, provided insights into the implications of this technology for the dairy industry's future. Expressing concerns about New Zealand's susceptibility due to the potential substitution of three-quarters of its dairy exports, Benny underscored the compatibility of precision fermentation products with the country's specialisation in ingredients and powders.

A recent study funded by the National Science Challenge explored the potential impact of alternative proteins, encompassing plant-based proteins and lab-grown meat, on land usage in New Zealand. One projection suggested a 35 percent decrease in land allocated for dairy farming, indicating significant implications for the dairy industry.

However, despite the adverse effects on dairy, the study indicated potential benefits in terms of employment and economic output if farmers transitioned to cultivating crops instead. This shift could lead to substantial reductions in emissions and nutrient loss.

Fonterra, having dedicated research and investment to precision fermentation for several years, acknowledges the feasibility of scaling it to industrial levels but highlights challenges such as the scarcity of sugar for use as feedstock and the current inability of precision fermentation to replicate all the nutrients present in milk.

Expressing skepticism about consumer acceptance, Richard McIntyre, the dairy chair of Federated Farmers, doubted the likelihood of parents embracing lab-grown meat and milk in their children's meals, citing perceived barriers to adoption.

However, Benny emphasized that it's New Zealand's premium dairy products, such as lactoferrin—a protein sourced from milk—that face the greatest threat of disruption. She highlighted the stark contrast between dairy-derived proteins and those produced in tanks, resembling those found in mother's milk, suggesting a clear preference for the latter.

Researchers caution that New Zealand must prioritize investment in research to avoid falling behind. Professor Campbell noted widespread agreement within the agricultural R&D community and across various research sectors that the current state of affairs is inadequate.

It's imperative to brace for significant changes looming on the horizon, signaling a transformative shift in conventional farming practices.