Unsurprising! So I guess meat and dairy products are going to become astronomically expensive?
The one thing that I can’t find is a palatable alternative to cheese. Are there any yet?
Earth itself is fighting back with the lone star tick.
it’s not really how it works. but it’s a nice idea.
I know haha
Unsurprising! So I guess meet and dairy products are going to become astronomically expensive?
Alternative milks are currently more expensive than cow milk (by a long way). If that changes, I can see the dairy industry crashing.
The one thing that I can’t find is a palatable alternative to cheese. Are there any yet?
To be honest I haven’t tried any. But I know lab-grown “milk” is becoming a thing, if you’re after the same taste I’d guess that would be your best bet. Not sure if there are any yet.
Lab produced dairy will basically eliminate the dairy farm, once perfected the change will be swift and catastrophic.
2 to 3 years to design and build a plant, one reasonable sized facility will replace 60k cows, that is 20 big farms, 1000 hectares replaced by 4-10 hectares.
I think you need to make it cheaper than cow milk and taste pretty much the same, with a similar nutrient profile. There will still be holdouts but I think the cost thing will be the tipping point. Up until it’s the cheapest option, it’s still a premium product for a niche market. Once that tipping point is reached, I’d hate to be a dairy farmer.
Agreed, but once it is perfected, dairy industry has at most 5 years before basically their entire industry is vapor.
A lot of the tech from wine making will carry over; pumps, filters massive stainless steel vats and a lot of pipe…
If you could buy bio-equivalent milk for 1/4 the cost, would you keep buying the “natural” version?
The next question is what will happen when massive Chinese lab-milk factories replace NZ milk. They won’t need our exported milk, and this will be a huge issue for the economy given our reliance on exported dairy.
Who knows, but maybe we move to different types of farms. Maybe replant some natives, or grow crops.
It will not be pretty, farmers will not do well out of it.
If there was a breakthrough tomorrow, in some lab somewhere. There would be a couple of years at pilot plant stage; kinda micro brewery size, to see if it can scale, then a couple more years at “small” industrial scale to ensure that all of the kinks are worked out. At that point you are at full commercialisation, 2 - 3 years to get a big plant running.
When a huge industry basically disappears overnight, the flow on impacts will be much wider than just to dairy farmers. Every motorbike and tractor salesman and mechanic, every agriculture specialist from banking to insurance to pasture to large animal vets and livestock agents. Virtually every small town held together by the business of the local farmers will turn into a block of the unemployed, eventually the towns will start to disappear.
Maybe these businesses will survive for a while as dairy blocks convert to sheep and beef, as many of the specialised industries that go along with dairy farms are similar. But this will cause an influx of meat in an industry that already has enough. And people are eating less meat.
If the government wants to cut the number of cattle we have, maybe the answer is to contribute to the lab-milk research to allow it to come about sooner.
Not sure why in NZ it seems that the government is always responsible, this should be driven by the industry e.g. Frontera. After all, it is their lively hood and they are the ones who have created the situation. Admittedly with some push from govt. at times.
“LA LA LA LA LA LA I CANT HEAR YOU”.
– Dairy farmers probably.
Alternative milks are currently more expensive than cow milk (by a long way). If that changes, I can see the dairy industry crashing.
Not that much more if you compare 1l of dairy milk to 1l of alternate at the cheap end:
- $2.48 - Countdown Milk Standard
- $4.00 - Almond Milk
- $4.00 - Oat Milk
We buy powdered milk since we live out of town and it’s so much more convenient for us. That works out at about $1.70 a litre - so yeah.
I would be interested in a powdered Oat Milk, for a “reasonable” price.
Powdered oat milk is unlikely to happen, since it doesn’t emulsify naturally and has to be mechanically “helped” a fair bit
If you do some searching on “Oat Milk Powder” it is a thing for sale in some parts of the world now. If it’s any good or “milk” like, I have no idea?
You don’t seem to be able to buy alternative milks in large volume. I think it’s fair to compare against the $1.87 per litre you pay if you buy a 3L countdown milk.
Oat milk is what I’m most interested in, I generally don’t like the taste of soy, almond, or coconut even when they aren’t milk. I quite enjoy oat milk though (but I also like oats). You just have to go into it knowing it won’t taste like cow milk.
However even at $4 a litre it’s still more than twice as much as the cow milk. You’re right though, not as much as I thought.
The issue with Oat milk currently is that it’s grown here, shipped to Sweden where it’s processed into Oat Milk and then shipped back. Take that shipping out of the equation, and surely it will be a more reasonable price? Let’s hope this Oat Milk factory gets built soon!
Yeah, we’ve discussed that before. Boring is the only one made in NZ. I’ve recently tried their barista coffee, and quite liked it in my coffee. But I would otherwise drink it black so maybe that’s a step backwards 😆
Is this the production of casein protein as a bulk industrial ingredient or actual drinkable milk for the consumer?
Different labs around the world are trialing different things. Drinkable milk is definitely on the cards, but in NZ it seems the focus is on getting casein protein for making better vegan cheese and ice cream. There’s an article talking with one NZ company here.
The milk, cheese, and ice cream is already being created and taste tested. The problem is the scale, it needs to be scaled up significantly from current quantities and this may be a challenge. But there are many places working on it, so it’s likely just a matter of time.
Daiya cheese has a good taste and texture, across their varieties. My family even prefers their smoked Gouda to the dairy Gouda. None of the varieties melt quite like dairy cheese, but it’s a small price to pay.
Dairy causes my rheumatoid arthritis and colitis to flare up, so I’ve had to find alternatives.
Daiya cheese
Looks interesting, though a quick search doesn’t turn up anyone selling it in New Zealand yet.
Though non-dairy cheeses do appear to exist in NZ: third annual Vegan Society Vegan Cheese Awards
Even some in Countdown! Angel Food Cheese (made in NZ) and Veesey Cheese (product of Greece) - at $35.90 and $43.50 a kilo! I might try a small block (220g @ $7.90) of the Angel Food Cheddar Cheese just out of curiosity? Hopefully, in time, competition might drive the prices down a bit?
Is that why synthetic meat still isn’t a thing? That figures.
Synethetic?
As in lab grown?
That still requires cells from animals
Only once, to get a cell line, which you can then use indefinitely. That’s the neat thing about stem cells: they make more of themselves, over and over, endlessly. You also don’t have to kill the animal to get some cells out of it.
This is the best summary I could come up with:
The “gigantic” power of the meat and dairy industries in the EU and US is blocking the development of the greener alternatives needed to tackle the climate crisis, a study has found.
Cutting meat and dairy consumption also slashes pollution, land and water use, and the destruction of forests, with scientists saying it is the single biggest way for people to reduce their impact on the planet.
“The power of the animal farming sector, both in the US and in Europe, and the political influence they have is just gigantic,” said Prof Eric Lambin, who conducted the study with Dr Simona Vallone, both at Stanford University, US.
The researchers concluded that “powerful vested interests exerted their political influence to maintain the system unchanged and to obstruct competition created by technological innovations”.
Lambin said: “We found that the amazing obstacles to the upscaling of the alternative technologies relates to public policies that still massively fund the incumbent system, when we know it’s really part of the problem in terms of climate change, biodiversity loss and some health issues.”
Alex Holst, at the Good Food Institute Europe, said: “While European investment in sustainable proteins has increased in recent years, this study shows the sector is still only picking the crumbs off the EU’s table.
The original article contains 761 words, the summary contains 212 words. Saved 72%. I’m a bot and I’m open source!
I linked this before, but in case you didn’t see it: https://i.stuff.co.nz/business/127521588/the-secret-to-the-perfect-dairy-free-cheese-could-lie-in-lab-grown-milk-protein
"The business is focusing on creating casein, a protein which will allow vegan food products to have the same sensory impact as real dairy products.
“There is a lot of potential for this process. You can ‘veganise’ any product that is traditionally dairy without changing anything for the consumer,” Miller says."
Thanks. Hadn’t seen that one, but have seen similar stories.
I personally don’t have a problem with ‘lab grown’ food, but I suspect some do. ‘Plant based’ is probably more palatable to the public opinion? I’m not sure if I want a lab grown food to necessarily replicate existing food, I’d rather just have good nutritious food that tastes good - plants do that already? Except for BACON, there is simply no substitute for BACON - sorry Miss Piggy@#@! If they make a lab grown BACON I’m all in!!!
