Sustainable skim: making dairy lactose-free, sans cows
Remilk produces artificially-engineered dairy milk in a lab, that has zero cholesterol, lactose, hormones or antibiotics yet still tastes like milk, all without the cows
“Each gene in the cow’s genome encodes for a different protein, and is kind of like an instruction book of how we can produce each molecule later in the lab. We copy that gene and reproduce it, so we don’t need to use an entire cow,” he said.Sustainable skim Remilk’s “milk” is nearly identical to regular milk, but is engineered without any lactose, cholesterol, growth hormones, or antibiotics. “It’s like regular milk with all the upsides but without the downsides,” Wolff said, noting that some 65% of the global population is lactose intolerant or has a reduced ability to digest lactose. Although Remilk’s product does not contain harmful additives, it remains unclear whether it is suitable for consumption by those allergic to dairy-byproducts. Wolff noted the food crisis as one reason behind the company’s urgency to market its products. Some worrying factors he mentioned were the growing world population, the shortage of resources such as land and water, and how his company was searching for a long term and sustainable solution. “Producing a single gallon of milk uses up to 2,000 gallons of water. The existing dairy production system requires a lot of greenhouse emissions, generates a lot of waste, and consumes a vast amount of resources. Along with the growing global population, in 20 years from now the world will consume even more food, and more dairy products, so we need to come up with a sustainable solution if we want to continue drinking milk and eating dairy products in the future.” Remilk’s process only requires 1% of land consumption compared to traditional dairy manufacturing, and also cuts down on harmful greenhouse emissions and water consumption.