The strain that produces the best results is put into a fermentation tank, where it’s fed sugar until it ultimately produces the desired ingredient.
Depending on the ingredient produced, food manufactures or chefs can then include it in their products. Dairy in its totality has never been recreated in this way and it’s unlikely liquid milk can be recreated at scale but some food producers, like us, see potential in exploring nutritional solutions that may ultimately complement their offerings. Tyson Foods, the second largest processor and marketer of chicken, beef and pork in the world has invested in Memphis Meats as well as plant based meat producer Beyond Meat.
The challenges many of these companies are focused on solving is how to scale up their processes to be able to make more at a smaller cost – the first chicken strip grown by Memphis Meats reportedly cost US$9,000 per pound.
What the future of food holds is intriguing
That’s part of the reason why we’ve taken a minority stake in Motif Ingredients, a US-based food ingredients company. Motif will harness biotechnology and fermentation technology to re-create and sell animal proteins and food ingredients, including those similar to dairy ingredients.
By exploring the complementary nutrition sector alongside our core of dairy nutrition, we can be part of the changing nutrition options available to consumers and help to find new ways to feed the world.