Researchers from Aarhus University, AU FOOD,  are investigating new methods to produce milk components using cell-based technologies and discussing their potential and challenges in the green transition.

As part of the global effort to address the green transition, there is a growing focus on developing new strategies for producing milk and meat. Researchers at AU FOOD have introduced one such strategy: cell-based production of dairy components using two technologies—precision fermentation and cultivated milk.

The report explains how these technologies work, outlines current research in the field, and explores the opportunities and challenges associated with future dairy ingredient production and their use in food products.

For precision fermentation, the researchers present the past 30 years of research in microbial synthesis of milk proteins, and they examine the choice of growth organism and its implications for the usability and cost of the produced milk proteins.

For cultured milk, which is a newer research area but based on previous knowledge of mammary gland cell biology, they look at the types of systems that have been tested and their respective results.

The researchers also delve into the industrial activity in both areas, which is largely driven by startups. They discuss resource efficiency in production and considerations for regulatory approval of these food products in the European market.

Lear more about the report HERE

Photo: Daniel Sinoca, Unsplash