With a firm focus on creating dairy products of the future, that taste great and have significantly less carbon reductions, this month we are kicking off our ‘MilkNoids’ project in collaboration with Aarhus University, funded by AgriFoodTure.
The aim of the project is to explore and obtain proof-of-concept of creating sustainable lab-cultured milk components that mirror the structure and functionality of traditional milk – without the large environmental footprint.
Here’s how we plan to achieve this:
– Isolate mammary epithelial, progenitor and stem cells from milk and mammary tissue. No harm to done to the cow :)
– Grow these cells into mammary organoids. Think of this as a lab-grown cow udder.
– Extract ‘milk’ and analyse for key milk nutrients such as milk proteins and fatty acids.
– Evaluate the application of these nutrients in dairy and hybrid products – together with plant ingredients.
– Calculate the total carbon footprint and evaluate against traditional dairy
It may seem like science fiction, but it’s happening right now and right here in Aarhus!
Thanks to AgriFoodTure for the financial support and very excited to collaborate with Aarhus University, a world leading university in biosolutions and technology.
We believe that the future of dairy is created with less cows, the same great taste and nutrition, significantly lower carbon emissions and at an affordable price for everybody.
