Do the economics of precision fermentation stack up for animal-free dairy?
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- čas přidán 14. 08. 2024
- Once upon a time, dairy proteins were made exclusively by lactating mammals. These days, you can express them in genetically engineered plants, grow ‘lactating’ mammary cells in culture, or engineer microbes to express whey and casein in fermentation tanks.
But is there a market for ‘animal-free’ dairy? Is making it via precision fermentation commercially viable, and how do you talk to consumers about dairy… minus the cow?
To discuss some of the challenges and opportunities in the nascent space, AgFunderNews caught up with five startups in the field:
• Roni Zidon-Eyal, VP business development, Imagindairy (Israel)
• David Bucca, founder and CEO, Change Foods (US)
• Christian Poppe, director global public affairs, Formo (Germany)
• Jason Rosenberg, head of business development, Remilk (Israel)
• Ben Berman, founder and CEO, Tomorrow Farms (US)
Read more at AgFunderNews: agfundernews.c... - Věda a technologie
Did any of these people say they can produce whey or casein cheaper than major dairy farmers, and sell it to us cheaper than them?
depends. if precision fermentation receives the same amount of subsidies as dairy and the industry is brought to scale then probably
It's matter of time. Price party in 3 years.
Was surprised they only spoke about price parity from one side - cow milk inputs and costs will only go up, accelerating with climate change.
As an Engineer {EE} I find this process fascinating with great potential except for some historic facts. Corporations never have the best interest of the public in mind. In just the last century, for example, steel roller mills allowed for massive amounts of white flour to be milled and the bran/germ sold off as cattle feed. Now most everyone could afford the "rich man's" white bread but didn't care up to 40 of the nutrients in wheat berries had been removed. It took a massive increase in pellagra, beriberi, anemia before government, in 1946, forced the millers to "Enrich" the flour and add back in, 4 nutrients out of the 40 they took out. Then it took until 1996 until the millers were forced to add folic acid to stem the increase in birth defects.
Even if you can assure 100% identical protein and texture, what about the nutrients and minerals in true natural products? Or must we go the synthetic route for those? Put back in 5 +/- of the 40 +/- of the nutrients that don't exist in this product?
I can easily imagine how the Bill Gates and Klaus Schwab's, WEF, UN, Globalists of the world can and will manipulate our food supply to achieve their true goal of a massive depopulation of the planet by up to 90%. When I think of these people and companies like Monsanto, I cannot help but think animals walking and eating in a farm yard somehow are cleaner and better for humanity.
Your red hat is showing.
@@gigglehertzwhat does red hat mean?
I believe governments should reach out and adjust prices of traditional dairy products and meat. These prices are not adjusted for the damage they inflict on the environment, biodiversity and climate. Gradual adjustment of prices would create a more level playing field, which in turn would change the economics dramatically.
That said, I also think that much attention must be paid to factors like taste: these products should also be attractive, they should taste good.
I believe we should put a tax on what you eat.
the industries are heavily subsidized... no need to adjust, just remove the subsidies and give them to vegetable, fruit, and legume farmers instead. and precision fermentation companies, why not
If they can make ghee with precision fermentation, they will save billions of people from dependence on palm oil. PF ghee can save countries in the indian subcontinent, Middle East and Africa trillions in foreign exchage. It can restore food security around the world.
But can we trust the BBC?