Summary of Can Lab-Grown Dairy Give Us A Cow-Free Future? | Lab-Grown | Science Insider

00:00:00 - 00:05:00

The narrator discusses the potential for lab-grown dairy products to replace traditional milk products. While the cost of lab-grown dairy products is currently higher than traditional milk products, the company behind them believes that they have the potential to reach price parity with conventional dairy products.

• 00:00:00 This white powder is real dairy protein, just not from an animal. Scientists make it in a lab and it's already being used as an ingredient in cream cheese ice cream and milk. Unlike plant-based alternatives, this protein promises to match the taste and texture of the real deal, without the environmental cost. The average American consumes an incredible 655 pounds of dairy in a year, and dairy cattle alone make up a quarter of those emissions. Livestock are the largest producers of methane in the United States. Dairy cattle alone make up a quarter of those emissions, and animal rights activists say these large farms offer cows only a lifetime of misery for years. This was the only source of ice cream, milk, and cheese alternatives for decades, but these come with their own environmental problems. Almond milk production is notorious for its high water usage, and it takes 23 gallons of water to make just one glass of almond milk. That's still less than cow's milk, but far more than oat or soy. It felt like the only kinds of solutions that people were talking about were yet another plant, so until someone came along and found a way to make that functional protein without cows, nothing was going to change. That's exactly what perfect day does in this California
• 00:05:00 The narrator of the video discusses the potential for lab-grown dairy to replace traditional milk products, noting that the technology has the potential to grow larger and become less expensive. While the cost of lab-grown dairy products is currently higher than traditional milk products, the company behind them believes that they have the potential to reach price parity with conventional dairy products.