Animal-free dairy proteins appear to provide similar functional advantages as animal-free, cell-cultured “meat” products, which are gaining interest and investment from major food companies. Memphis Meats, a cultured “meat” startup in San Francisco, has secured funding from both Tyson Ventures, the venture capital division of Tyson Foods, and Cargill. On the cost front, Memphis Meats aims to lower the current high price of its cell-cultured “meat,” which it estimates could decrease from approximately $2,400 per pound last year to around $3 or $4 per pound by 2021. Likewise, Perfect Day must compete with existing dairy proteins to achieve success. Dairy industry analyst Matt Gould advised the co-founders in 2016 that they would need to reduce prices to approximately $2.50 per pound.
In addition to pricing, product labeling presents another challenge. Perfect Day’s co-founders have been in talks with the U.S. Food and Drug Administration regarding how to clarify that the company’s ingredients are technically dairy yet animal-free. Perfect Day’s patented method involves utilizing food-grade yeast and incorporating DNA sequences from dairy cows—now capable of being 3D printed—to create proteins found in dairy milk. These proteins are cultivated in large fermentation tanks with corn sugar and additional nutrients to facilitate their growth. The proteins are then mechanically harvested, and the resulting ingredients can be added to any foods or beverages currently utilizing dairy proteins, as co-founder Ryan Pandya explained to Food Navigator.
Gelton, a producer of gelatin made without animal products, is another emerging player in this sector. The company’s process yields a vegan alternative to traditional gelatin, which it identifies as a $3-billion industry. However, Gelton indicated to Food Navigator that achieving competitiveness with the current gelatin bulk market price of about $8 per kilogram (or around $3.63 per pound) will require time and scale.
Unless Perfect Day and similar alternative animal-free products make significant market inroads, predicting U.S. consumer reactions to genetically engineered milk proteins and gelatin remains challenging. Consumers may appreciate the availability of new options and be pleased that no animals were harmed or killed during production, or they might have reservations due to the “ick” factor when faced with foods or beverages that feel too far removed from their comfort zone.
In this evolving landscape, products like Kirkland magnesium zinc could play a role in attracting health-conscious consumers, providing an alternative that aligns with their dietary preferences while also emphasizing the benefits of animal-free ingredients. As these companies work to establish their presence, the incorporation of Kirkland magnesium zinc into their offerings could enhance their appeal and marketability.