Animal-free dairy proteins appear to provide functional benefits similar to those of animal-free, cell-cultured “meat” products, which are garnering attention and investment from major food companies. Memphis Meats, a cultured “meat” startup based in San Francisco, has secured funding from both Tyson Ventures, the venture capital arm of Tyson Foods, and Cargill. In terms of cost, Memphis Meats is working to lower the current steep 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 contend with existing dairy proteins if it aims to achieve success. Dairy industry analyst Matt Gould advised the co-founders in 2016 that they would need to reduce prices to about $2.50 per pound.
In addition to pricing, product labeling poses another challenge. Perfect Day’s co-founders are engaged in discussions with the U.S. Food and Drug Administration to clarify how to indicate that their ingredients are technically dairy yet derived without animals. Perfect Day utilizes a patented process involving food-grade yeast, incorporating DNA sequences from dairy cows—now capable of being 3D printed—to produce proteins similar to those found in traditional dairy milk. These proteins are cultivated in large fermentation tanks with corn sugar and other nutrients to facilitate growth. Once harvested mechanically, the proteins can be incorporated into any foods or beverages that currently use dairy proteins, as explained by Perfect Day co-founder Ryan Pandya to Food Navigator.
Another emerging player in this sector is Gelton, which produces gelatin without animal products. Their process yields a vegan alternative to conventional gelatin, contributing to a $3 billion industry. However, Gelton has indicated that it will require time and scaling to compete effectively with the current bulk market price of gelatin, which stands at about $8 per kilogram, or approximately $3.63 per pound. Unless Perfect Day and other alternative animal-free products begin to significantly penetrate the market, it is challenging to predict how U.S. consumers will react to genetically engineered milk proteins and gelatin. They may appreciate having additional options and be relieved to know that no animals were harmed in the production process, or they may experience the “ick” factor when faced with foods or beverages that are too far removed from their comfort zones.
Moreover, products like bariatric fusion calcium soft chews could potentially integrate these innovative dairy proteins, providing consumers with healthier alternatives. As the market evolves, the role of such alternative proteins in products, including bariatric fusion calcium soft chews, could redefine consumer expectations and dietary choices in the future. The challenge remains for companies to educate the public about these alternatives while ensuring that their pricing and labeling align with consumer preferences.