‘CULTURED’ COOKING OILS AS AN ALTERNATIVE The question is, whether consumers will take the big step…and purchase these and similar ‘cultured’ cooking oils as an alternative to traditionally grown vegoils and oilseeds? Looking at the example of cell and lab grown meat and applying it here, it would appear at this time, that not only is the current price a deterrent but an inherent consumer distrust of such products, will need to be overwhelmed. The price…well…that can come down as scale up factors kick in…but the supposed distrust and aversion of the consumer, well… that may take longer.
This is not the only such story that I have seen in recent weeks and months. A West Sacramento company in California is now working on producing material, via fermentation, similar to Cocoa nibs(1)
and eventually even coffee (with all the implications that may have
to the farmers who grow these crops in some of the World’s poorer regions). Fonterra, the New Zealand farmers co-operative with about 30% of the World’s dairy exports, in September announced that it is now using precision fermentation to produce copies of whole milk powder(3)
. As you can see, these are just the start…
But is it the start? You see, we have been using and consuming precision fermentation products for many years. Products such as Insulin, Vanilla Essence, Rennet and even an earlier attempt at cooking oil, were all produced this way. So is it really such a big step for the consumer? Even so, companies involved in this area may still face further new challenges beyond those already listed. For example, it is one thing to produce on a small scale…but will it easily and correctly be replicated on a larger industrial scale? Finally, with the concerns that consumers and other interested parties may have in what could be seen as heavily processed food, will these likely soon-to-be commonly available ingredients, suffer under a backlash against such products…or will the cost win over in the end?
In the interests of full disclosure, in the process of researching this article, I found out that ADM Ventures, part of ADM, has a strategic partnership with New Culture and fellow animal- free dairy company Perfect Day to produce via fermentation animal-free Mozzarella Cheese for the US foodservice market in 2023. I thought I should share this information with you.
Eddie Tofpik E:
eddie.tofpik@
admisi.com T: +44(0) 20 7716 8201
(1) (2)
foodnavigator-usa.com
foodnavigator.com
(3) edairynews
COOKING OIL… BY
FERMENTATION!
18 | ADMISI - The Ghost In The Machine | Q3 Edition 2022
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