Clean Dairy Protein

Important results from the project

The problem that the intended innovation solves is the excessive use of milk in cheesemaking, rendering production of cheese one of the key environmental culprits in the food sector. The project’s main goal was to further develop an microbial production process for milk proteins, that is significantly more resource-efficient and sustainable. The milk proteins, it is envisaged, can be used in traditional dairy processing, primarily in cheesemaking, significantly reducing the milk required and have a much more cost-effective and environmentally friendly production process.

Expected long term effects

The results of the project span several areas that were identified as the key challenges to tackle for the innovation to be implemented commercially. These were project management, food tech, biotech, commercialization and societal impact. The project successfully further the development of a microbial casein production process and increased understanding of consumer and societal impact of the innovation. The general public seem to be positive towards the implementation of the innovation and through a preliminary environmental study, there seems to be significant benefits.

Approach and implementation

The project was divided into 5 focus areas that were identified as the most important to tackle in order to take innovation one step closer to commercialization. These were project planning, food tech, biotech, commercialization and social impact. We have worked with the development of GMO strains, computer simulations of large-scale production systems, environmental studies, consumer studies, expert interviews and had meetings and discussions with suppliers of raw materials in the fermentation process, food companies focusing on vegan products, dairies, and more.