Plant-based milk has emerged as a pivotal aspect of the plant-based movement, showcasing the potential for a shift in consumer purchasing habits.
As per the National Consumer Panel, 41% of U.S. households bought plant-based milk in 2022, with oat milk and almond milk leading the way.
Turtle Tree Labs is banking on this acceptance translating to cultivated milk, which is produced through biofermentation. Unlike plant-based milk, this milk consists of real milk cells generated by yeast.
The dairy industry contributes around 4% to greenhouse gas emissions, equivalent to two billion metric tonnes of CO2 annually. Dairy production consumes millions of tons of water each year, with a single dairy cow consuming 30 to 50 gallons of water daily during lactation. The rearing of cattle, sheep, goats, and buffalo necessitates approximately 2.5 billion acres of land, nearly 7% of the Earth’s total land mass.
The appeal of cultivated milk lies in offering genuine animal milk with significantly reduced carbon and environmental impact, while also eliminating the animal welfare concerns associated with traditional dairy production.
Turtle Tree’s CEO Fengru Lin delved into dairy through homemade cheese production. Her collaboration with company founder Max Rye brought her tech expertise from Google into the dairy realm. While the company initially focused on cultivated milk, it has shifted its attention to lactoferrin, a dairy additive marketed as an ingredient for adult nutrition in partnerships with Cadence Performance Coffee and Strive plant-based milk company.
This interview has been edited for length and clarity.
Food Dive: Can you explain how cultivated milk is produced?
Fengru Lin: We extract mammary cells, akin to breast cells, from fresh milk samples. Subsequently, these cells are multiplied and induced to lactate. The current output volumes remain small, hindering commercial analysis. Even in the next seven to ten years, commercial viability might be challenging. It could potentially find a niche in pharmaceutical applications, catering to at-risk or NICU infants.
FD: Why did you transition from focusing on cultivated milk to emphasizing lactoferrin?
Lin: