Companies and research organizations are currently developing biotechnological methods to create dairy products without relying on cows. This innovative approach, known as precision fermentation, utilizes bacteria, yeasts, or other fungi to produce proteins found in eggs and milk. The outcome is dairy-like products, such as milk and cheese, that boast familiar tastes and textures. Advocates believe this could lead to a more sustainable method of food production, as these nutrient-dense proteins can be generated using fewer resources. However, the question remains: will consumers embrace these alternatives?
Currently, companies and research organizations are exploring biotechnological methods for generating dairy items without the involvement of cows. Through a process known as precision fermentation, proteins commonly found in eggs and milk are created using bacteria, yeasts, or other fungi. This leads to products like milk and cheese that have familiar flavors and textures. Proponents are optimistic that this will promote a more sustainable approach to food production, since nutrient-rich proteins can be generated with fewer resources. But the crucial question is whether such products will gain consumer acceptance. Recent research from the University of Göttingen indicates that a significant number of German consumers are open to trying and purchasing cheese produced through this method. These findings were shared in the international journal Future Foods.
The study was conducted in partnership with LI Food — Landesinitiative Ernährungswirtschaft Niedersachsen and the German Institute of Food Technologies (DIL), involving an online survey with around 2,000 representative participants. The researchers examined how different types of information influenced the acceptance of cheese made via precision fermentation. They looked into the potential benefits and risks associated with the technology, especially its environmental impact, implications for agriculture, and product quality.
Overall, the information provided has a limited effect on whether consumers are inclined to try or purchase precision-fermented cheese. The only significant factor was the mention of genetic modification in the microorganisms needed for production, which slightly decreased the willingness to try the product.
Survey participants were also presented with the possible advantages and disadvantages of this technology. Highlighting the consistently high quality of the products and the benefits for the environment and animal welfare notably increased interest in tasting this cheese. Conversely, informing consumers about potential risks—such as farmers losing their livelihoods due to this new technology or large corporations gaining excessive market power—reduced their willingness to buy and pay for such cheese significantly.
“Our research indicates that German consumers are receptive to cheese produced through precision fermentation, particularly when they are informed about its benefits and high quality. However, it’s essential to communicate this information thoughtfully to address worries about its effects on traditional farming,” states Dr. Sarah Kühl, the lead author and Chair of Marketing for Food and Agricultural Products at the University of Göttingen.
Similar products are already available in the USA, while approvals in Germany and the European Union are still pending. The underlying technology is not new; it has been utilized in the production of medications like insulin.
