What is synthetic milk? Is it more sustainable and healthier than cow’s milk?
Synthetic beverages are made in labs using artificially grown dairy proteins. They add other things like minerals, vitamins, and fat to make it taste and look similar to cow's milk. But here's the thing: we don't currently know if these synthetic drinks have the same nutrition and health benefits as real cow's milk. More research is needed to understand their sustainability credentials.
Last updated 08/03/2024
Companies are now making synthetic 'milk' proteins through a process called precision fermentation. They use special DNA to program yeast or other microorganisms to produce these proteins.
For synthetic beverages, they mix these synthetic proteins with minerals, vitamins, fats, and a dairy protein called lactoglobulin to make it look and taste like real cow's milk.
When it comes to health, we still don't know much about the nutritional value of synthetic drinks. They're still being developed and the technology keeps changing.[1] On the other hand, real dairy products like milk, cheese, and yogurt have been extensively researched. They provide a unique mix of nutrients, like calcium, B vitamins, high-quality protein, iodine, magnesium, potassium, carbs, fatty acids, and other helpful substances. That's why milk, cheese and yoghurt are considered a powerhouse of nutrients in the Australian diet, and they're affordable too!
As for sustainability, a recent study found that the environmental impact (specifically the carbon and water scarcity footprint, for those in the know) of synthetic milk proteins and dairy proteins is similar. This is because making synthetic proteins requires energy from things like sugar and electricity[2]. But there's still more research needed to fully understand how synthetic drinks compare to cow's milk when it comes to things like nutrition, cost, and environmental effects.
If you want to learn more about how Australian dairy products are working towards sustainability, you can check out Dairy Australia's Sustainability Framework.
References
[1] Bojovic M, McGregor A. A review of megatrends in the global dairy sector: what are the socioecological implications?. Agriculture and Human Values. 2022:1-22.
[2] Behm K, Nappa M, Aro N, Welman A, Ledgard S, Suomalainen M, Hill J. Comparison of carbon footprint and water scarcity footprint of milk protein produced by cellular agriculture and the dairy industry. The International Journal of Life Cycle Assessment. 2022;27(8):1017-1034.
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