Cheese: 70% of consumers want it real, but without the use of animals

A research team surveyed 5.054 consumers from Brazil, Germany, India, the United Kingdom and the United States. The purpose? Understand what they think about cheese and dairy products that do not involve the use of animals.

La precision fermentation it is a process that allows the production of specific proteins by microorganisms. By inserting a copied stretch of bovine DNA, the microorganisms produce milk proteins from which to make cheese. The process is more efficient than using animals to make proteins. And above all it avoids the negative side effects of industrial animal agriculture, responsible for 18% of all greenhouse gas emissions.

The results of the study, published in the magazine Frontiers in Sustainable Food Systems, show that consumers around the world are ready for a cheese made from real milk proteins produced by microorganisms.

Real cheese, no farms

In all countries and for all age groups, 79% of consumers is willing to try precision fermentation cheese. 71% are willing to pay for these products (this is also a significant figure). The so-called "flexitarians"showed the highest levels of enthusiasm for these products.

Just as we have seen plant-based milk conquering an increasing share of the milk market in recent years, we now see consumers are ready for a new type of animal-free dairy product.

Christopher Bryant, Ph.D., University of Bath

Seeing the growing consumer groups, even young ones, driving the adoption of animal-free cheese is a great indicator that these products will appeal to consumers far beyond the niche markets of current vegan cheese.

The market prepares the "flexible" revolution

The results showed that consumers understood the great taste improvements over current vegan dairy products, while also demonstrating that they recognized the environmental and ethical benefits of animal-free dairy products, which cause the85-97% less emissions than greenhouse gases compared to conventional dairy products.

Bottom line: Most cheese lovers think that current vegan products are nowhere near the level of flavor or functionality that meets their needs.

Precision fermentation will make it possible to change that and produce real cheese without involving animals.

The biggest surprise? Discovering that the greatest push for change comes from the most assiduous consumers of cheese. An important sign, which shows the right way: transforming the food market does not pass through sacrifice, but through flavor.