For decades, people on plant-based diets were restricted to soya-based options to recreate dairy, until veganism went mainstream and a clutch of palate-pleasing almond, coconut and oat-based alternatives emerged. Last week, Swedish scientists launched a potato milk, equally lauded for its sustainability credentials and criticised for deriving from a humdrum carbohydrate. The holy grail now – according to researchers – is genuine dairy milk, made in a lab.
A growing number of startups from Silicon Valley to Singapore are rapidly joining the race to create the first imitation cow’s milk, based on artificially reproducing the proteins in curds (casein) and whey, that is suitable for mass market consumption.
Scientists say it will recreate dairy’s authentic mouthfeel and temperature resistance, and constitute the perfect texture for vegan cheese, capable of melting just like the real thing.
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