Tag: Precision fermentation

According to the German "Institut für Produktsicherheit," a significant number of tested vegan products have been found to contain traces of cow's milk protein. This reveals a critical issue for consumers: the question, "Are all vegan products dairy free?", has a complex answer, especially for those with allergies.

According to one study, precision fermentation could reduce dairy's greenhouse gas emissions by up to 97% compared to traditional methods. This innovative technology is at the heart of how is animal-free dairy made, using genetically engineered microorganisms to produce dairy-identical proteins.

Globally, over 200 million tons of whey, a dairy byproduct from cheesemaking, are produced annually, creating a significant environmental challenge. However, new biotechnology is revolutionizing how we create this popular protein, allowing it to be completely animal-free.

In a 2023 study by the German “Institut für Produktsicherheit” (IfP), seven out of thirty tested vegan foods contained detectable amounts of cow's milk protein, highlighting a critical point: does vegan always mean no dairy? The definitive answer has become complicated by manufacturing processes and modern food science.

According to a 2025 report by Forbes, the supplement industry is being redefined by innovative products, including the world's first dairy-free, human-optimized colostrum supplement. This signals a major shift, as consumers seeking gut and immune support no longer need to rely solely on traditional bovine colostrum products derived from cows.

Reports indicate that the global demand for dairy alternatives is growing rapidly, with a significant rise in consumer interest for sustainable products. Amid this shift, the innovative brand Bored Cow has introduced a unique product that offers the taste and function of real dairy, but is produced without involving any cows.

Precision fermentation has been used since the 1980s to produce human insulin and enzymes like rennet for cheese. But is precision fermentation healthy when used for food? This innovative technology, which uses microorganisms to create specific proteins and other ingredients, is now being applied to produce a new generation of animal-free products.

Historically, whey has been an animal-based product, derived from the liquid that remains after milk has been curdled and strained during cheesemaking. This led many to believe that all whey comes from milk, but advancements in food technology, specifically precision fermentation, have created an identical, animal-free alternative.

According to the Food and Agriculture Organization, global food production must increase by 70% by 2050 to meet the needs of a growing population. One innovative solution emerging to meet this challenge is cellular foods, a category of products made by cultivating cells and microorganisms rather than raising animals or growing crops conventionally.

While most commercially available whey protein is derived from cow's milk during the cheesemaking process, the answer to 'Is whey always from cows?' is no. Advancements in food technology and alternative farming practices have introduced new sources, including goat milk and animal-free versions created through precision fermentation.