‘Microbe-grown’ is the new kid on the block of dairy alternatives, but milk is still king: Dairy Australia

There’s a new kid on the block of alternative milks and it has the potential to disrupt both dairy and the burgeoning plant-based space. Milk made of microbes was in the spotlight at the WAFarmers Dairy Conference, when Dairy Australia’s nutrition policy manager Melissa Cameron spoke. Ms Cameron’s presentation was based around a booklet put together in February for stakeholders, with the key, consistent and evidence-based principles for talking about dairy versus plant-based. “We see products that have a raft of ingredients with imagery of cows crossed out that are not milk, but what are they?,” she said. “They are highly processed products that don’t deliver what milk delivers and has done for hundreds and hundreds of years.” One of the latest animal-free milks was a microbe-created milk made by fermenting whey protein, created by brand The Perfect Da. The product uses precision fermentation — where bacteria, yeast or fungi are genetically manipulated to produce milk proteins that taste and perform like dairy. Despite it containing milk allergens, the product was advertised as milk-free with no cows needed. “That genetic sequence is so similar to dairy, it can trigger allergens and responses in those with milk allergens,” Ms Cameron said. “There is a whole raft of information. And I think it is these sorts of products we have to keep in mind when we are thinking about the end goal for dairy and what we want to do in this space.” Two per cent of Australians are vegan, and 5 per cent are vegetarians, but Dairy Australia research shows nearly every household (98 per cent) buys milk each week. Its research shows that 85 per cent of Australians trust dairy as being a healthy and wholesome food and 82 per cent believe it is an important addition to their diet. Ms Cameron said the plant-based space was a small portion what was sold at the supermarket, but the number of people that buy both plant-based and dairy was growing — at 40 per cent now, up from 31 per cent in 2019. “It might be almond juice in their cereal and milk in cooking,” she said. “People are dabbling in both, but plant-based products are full of additives and ingredients generally recognised as ultra-processed.” Ms Cameron said an important story to tell was that “milk is just milk”, and said Dairy Australia had set out seven key messages for industry to deliver to government and media, focused on just that. Ms Cameron said American dietary guidelines only recognised milk and fortified soy beverages, because plant-based products did not have the same health benefits. “We want farmers to take opportunities to promote consistent messaging, and to promote the value of dairy and the benefits of milk, cheese and yoghurt,” she said. “Some products are double the cost of milk, and when you look at nutrition it doesn’t compare. “Affordability it going to be a big story for years to come, with inflation and the cost of living.” Australia’s dietary guidelines are being reviewed, and Ms Cameron said Dairy Australia was asking for a review into the evidence in the definition of dairy alternatives. Their calls come after a Senate inquiry into the labelling of “fake” meat and dairy products in March recommended Australia’s food standards regulator ban vegan food manufacturers from using animal images and descriptors. “Right now, the dairy food group is dairy foods and dairy alternatives that are fortified . . . we want a really evidence-based review of that,” she said. Seven key messages