7 ms·
Milk, cheese and ice cream without the cow has entered the marketplace
- shitlord 4y agohttps://archive.is/r0UCa https://archive.is/r0UCa
- zoklet-enjoyer 4y agoI saw an ad on FB for this a couple months back. I've been vegan for 20 years and have no interest in it
- lsaferite 4y agoCould you expand on that? I would think that it being non-animal produced would be at least interesting, even if you ultimately decide you don't like the products for whatever reason
- BreakfastB0b 4y agoNot OP but at least for me, over time meat, dairy, etc become so deeply associated with the nightmare of industrial scale animal agriculture that they loose their aesthetic appeal. I know it’s surprising, and it happens slowly, but it happens.
- zoklet-enjoyer 4y agoIt's very interesting and exciting but I have no interest in trying these products. I'm happy with what I have and have no desire to consume meat or dairy even if there was no suffering in the production of it.
- marban 4y agoMP and PerfectDay have been doing this for Whey for a while: https://perfectday.com/newsroom/myprotein-continues-innovating-with-new-animal-free-whey-protein-powder-in-partnership-with-perfect-day-whey-forward/ https://perfectday.com/newsroom/myprotein-continues-innovati... (PR speak)
- 0dayz 4y agoReally hope it takes of, but I have a sneaking suspicion that at least in USA we will see a huge battle to ensure this does not hit the shelves or its relegated so far away from the other diary products. Since you got 3 big industries to fight against: * farmers that rely on cows * milk brands that have deep pockets and has the government involved beyond regulation * non-animal diary companies (probably the least hostile one)
- nonethewiser 4y agoI just don’t think it will be popular. It’s just going to be seen as “fake dairy” which will have limited appeal. Don’t need any conspiracy theories to explain it.
- Dalewyn 4y agoAs far as I'm concerned, you can't have dairy with no cow. Dairy-free faux-dairy products should market themselves for what they are instead of lying.
- BreakfastB0b 4y agoMeaning is use. “Milk” is a fuzzy collection of properties and use cases. Which is why when you say “coconut milk” or “oat milk” people aren’t confused. Hell, cows aren’t magic. Even “real milk” is just a collection of sugars, proteins, etc. If there’s no difference between the two then what’s the distinction?
- exegete 4y agoIt’s not faux dairy in this case. It’s literally the same molecular makeup but from a fermentation process. It is actual dairy.
- hunter-gatherer 4y agoI've found explaining this to people when I have had some brave robot to be a hard point to hit home for some reason. I'm not sure why.
- TrueGeek 4y agoI’m super interested in this. I might have missed it but did the author never report on how it tasted? It sounded like she was in a room with a ton of samples.
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- patrickwalton 4y agoBrave robot is an ice cream brand with lab-grown whey and it's quite good. I haven't tried any cheese with lab-grown casein yet.
- xnx 4y agoI'm a big fan of non-dairy, and have tried all the flavors of Brave Robot. Unfortunately, I think the non-animal whey protein is primarily a marketing feature rather than a substantial ingredient currently. It's 7th on the ingredient list: WATER, SUGAR, COCONUT OIL, CORN SYRUP, SUNFLOWER OIL, PECANS, NON-ANIMAL WHEY PROTEIN, CONTAINS LESS THAN 2% MALTODEXTRIN, ... https://braverobot.co/products/buttery-pecan https://braverobot.co/products/buttery-pecan
- zztop44 4y agoI’ve often wondered why vegan cheese is so bad (compared to vegan meat, which I generally prefer to actual meat). I ate vegan for a few years and cheese was by far the thing I missed the most. It sounds like if these solid precision fermented base ingredients are available it could open it up to skilled artisans to make a bunch of really interesting and delicious cheeses.
- xnx 4y agoCheese has some extremely complex behaviors: melts, stretches, browns, etc.. I've tried every vegan cheese I can get my hands on. Lots of progress being made, but nothing that has nailed all the characteristics. Looking forward to more progress.
- daneel_w 4y agoStarch mixed with congealed fat just doesn't make the right texture or flavor :)
- deleted 4y ago[deleted]
- daneel_w 4y agoEurope has had many brands doing decent non-dairy ice cream for a decade now - some products even being absolutely delicious - but this certainly looks like one step up the culinary ladder.
- RobinL 4y agoIf someone made fake milk that tasted like the real thing I would pay twice as much, no qualms, due to the environmental benefits (assuming it was provably a lot less energy intensive), and also animal welfare issues
- voisin 4y agoTry switching to Oat milk for a month. At the end regular mill will taste less creamy and more watery than you remember and frankly will taste unappetizing. That was the challenge I was given and it 100% worked.
- afavour 4y agoI’ve found a great variation in oat milk quality. For the time being I’m an Oatly loyalist but the price is a notable premium over regular milk.
- Nursie 4y agoThere’s a great variation in ingredients! I like the ones that are made out of oats, water, maybe a little salt. 90% of the oat milks on the market here in Aus, and 100% of the ones marked as “Barista Style” contain oil, usually sunflower. I don’t think it needs it. It’s delicious ‘straight’.
- coffeebeqn 4y agoNutritionally it’s nowhere close.
- daneel_w 4y agoIt isn't, but then again cow's milk and cheese shouldn't, and does not need to be, anyone's primary source of nutrition or caloric intake. The west's notion that children (and even adults) absolutely need milk every day "to grow up healthy" is a misconception.
- 4y ago
- uptime 4y agoThis is a fact-free reply, but I am old enough to remember when skim milk was considered fake, bogus, only for groups of people you don’t like, etc. (It also caused a huge dairy byproduct surplus and then cheese had to be included in everything to make the dairy lobby happy.) I recall trying it and hating it just for the texture and taste. But skim and 1% hold up well to ultrapasturizing and those qualities got better in future rounds. Fast forward some decades and now I find myself using oat or some nut milk in cereal and liking it. I try to lean vegan when I can to avoid inflammatory side affects. The funny thing is that now if I do indulge in dairy milk I go for whole again as if I was 11 years old.
- loopdoend 4y agoUseful to know when switching to nut milks that almond milk is chock-full of oxalates and possibly not good for people with kidney stones.
- mc32 4y agoI can’t do whole and can’t do skim(ed). So it’s 2% all the way.
- bioemerl 4y agoHonestly I don't think this has gone away, nobody I know likes skim milk and it's a pretty universally joked about topic in my circles.
- illiac786 4y agoProbably depends on the circles/country. No one I know ever drinks non-skim milk (3-4% fat here). Skim milk is the standard (1.5% fat), when someone says "milk" the mean "skim milk". Starbucks only offers Milk/Soy/Oat where I live, I don't remeber seeing "Skim Milk" listed, hence I assumed they used skimmed milk like I do. In the other hand there are small quantities of non-skim milk in supermarkets so some people must be using it.
- slothtrop 4y agoYeah for me it's the lactose. I won't drink it straight, but I'm good with yogurt/kefir and hard cheeses.
- jacknews 4y agoEven if these first products are duds, I think this is the inevitable future, and 'artificial' dairy should end up being cheaper, and even better than the 'real' thing; An explosion of variety tuned for nutrition or taste. Lactose-intolerant milk? Higher-protein milk? Mouse milk? Etc. And then fruit and other juices, and even pulps and flours. Agriculture is a major cause of environmental destruction and these technologies could reduce it's footprint very dramatically.
- chrismcb 4y agoKind of like how fake butter turned out better than real butter? I don't usually add sarcasm tags, but in case you are wondering this was supposed to be sarcasm. Ya I realize there is a huge fake butter industry. And for most people it is good enough, it is not better than real butter.
- edejong 4y agoI prefer olive oil butter over any margarine. For almost all applications, I prefer it over butter.
- seszett 4y agoIsn't "olive oil butter" basically exactly what margarine is? It can also be made with other vegetable oils of course. I don't prefer it over butter although this is largely a matter of taste, but more importantly IMO, even if it was touted as a healthy alternative to butter in the 70s-80s, today margarine has been shown not to really be better after all. It's not used much anymore by people less than 50 or so, in France. I think modern margarine is probably better as it doesn't contain much transfats anymore, but in France the damage to its reputation has been done already. I live in Belgium though and people still use margarine here, but as far as I can't tell it's mostly because they just call everything "butter" and don't know the difference between margarine or butter.
- Spivak 4y agoMy partner prefers Country Crock to butter. Like not “it’s convenient“ but even if I cook for them they prefer I use the fake stuff because they like the taste better. Movie theater butter has absolutely won over real butter in its niche. Pam and its contemporaries are also wildly popular over butter for pan cooking. All things considered fake butter has got to be one of the most successful vegan alternatives since non-vegans will choose it over butter.
- fortran77 4y agoIs it accepted as pareve?
- edanm 4y agoOoh good question, I remember reading an article on something similar to this (the question of whether lab-grown pork would be considered kosher,) but don't remember where.