It is like cow's milk, but it is produced thanks to the action of yeasts (and without the cows): thus an Israeli start-up, which now also arrives in Europe, creates a more sustainable and ethical fermented milk
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It is a dairy, but without the cows. Remilk, an Israeli start-up founded in 2019, aims to recreate dairy products in the laboratory by copying the gene responsible for producing milk proteins in cows and making it ferment with the help of yeasts - without involving the cows anymore.
The presence of yeast will favor the multiplication of proteins identical to those of animal origin, which will then be combined with vitamins, mineral salts, fats and sugars to give body to cheeses and dairy products.
Remilk products, the creators assure, are indistinguishable from dairy products made with cow's milk and have the same consistency, the same taste and the same body of traditional dairy products. In addition to not exploiting dairy cows, Remilk proteins are also free of sugars and fats of animal origin (lactose and cholesterol) and therefore also suitable for intolerant people or people suffering from cardiovascular problems.
(Read also: "This is not lat * e": Alpro's clever marketing used for new vegetable drinks)
Now Remilk announces the opening of a new plant in Kalundborg, Denmark: the factory will be built with an initial investment of 120 million dollars in an eco-industrial park called the Symbiosis Project, on an area of almost 70.000 meters square, and will become the world's largest fermentation milk production facility.
The engine behind this start-up is sustainability: as explained by the creators of the project, it is no longer conceivable and sustainable to continue producing food starting from the exploitation of animals. This is why the entire mechanism of production of cow's milk has been reduced to a single-celled microbe: this will avoid the exploitation of the animal and will reduce the (economic and environmental) costs of maintaining a whole cow.
the Remilk production system is up to 100 times more efficient than the traditional dairy system, 25 times more efficient from the point of view of raw materials, 20 times more efficient in terms of time optimization and up to 10 times more efficient from the point of view view of the exploitation of water resources.
In short, a real food revolution that is grafted onto a slice of the market parallel to that of vegetable drinks (based on soy, oats, rice, coconut, almond) and which even aspires to obtain the animal free label - even if it is far from being a 100% vegetable product.
For those curious, here's how the fermented milk production process works:
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Fonti: Times of Israel / Remilk
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