Artisan milk may head off threat of lab-produced dairy in New Zealand
Cow Milk
Dairy
New Zealand
Published May 1, 2023
Tridge summary
Major disrupters on the way on several fronts for NZ dairy industry, futurist warns.
Original content
The rapid growth of precision fermentation technology that produces dairy products in a laboratory rather than from a cow is going to be a major disrupter for New Zealand’s dairy industry, warns foresight practitioner Melissa Clark-Reynolds. There has been massive growth of investment in this technology over the past five years, which involves dairy products grown from microbes in a vat. “I truly believe there are now parts of our sector that are going to disrupted by this in ways that I couldn’t even imagine five years ago,” Clark-Reynolds told dairy farmers at DairyNZ’s Farmers’ Forum at Lake Karapiro. It will be the dairy ingredients market that could be affected the most by this new technology rather than whole milk. Given that many of these ingredients are derived from milk, it will be interesting to see what this technology does for the milk price as the cost of this new technology falls, she said. The other major advantage vat-produced milk has is consistency. Cow-produced ...
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