If you or anyone you know has ever tried a vegan diet, you’ll know how, well, terrible vegan cheese substitutions can be. Thankfully, lab-made dairy is here to help us save the planet and our taste buds.
Ryan Pandya, chief executive of the company Perfect Day, got the idea when he was studying chemistry and bioengineering at Tufts. One day, he had a bagel with vegan cream cheese that tasted so bad, he had to hit the lab.
He found that a process called precision fermentation, a similar process to the ones already used to brew beer, make insulin, or produce rennet for cheese, could be used to produce cow-free dairy proteins. This dairy is not only cow-friendly, it is also free from cholesterol, lactose, growth hormones, and antibiotics.
The best part is that it’s already on the market. Different companies, some as large as Nestlé and General Mills, work with brands like Perfect Day to make their own eco-friendly dairy products. Next time you’re at the grocery store, you might notice a pint of ice cream or a tub of cream cheese labeled “animal-free.” If you choose to give it a try, you can breathe easy knowing it was made with up to 97% less greenhouse gas emissions, 99% less blue water consumption, and 60% less nonrenewable energy than regular dairy.