Without limits
Our readers who, for various reasons, do not follow the news on innovations in the field of foods produced industrially in laboratories every day, will have missed the news regarding the development of the production technique of "synthetic" cow's milk. That wasn't enough “cultured” meat. In the January 5, 2024 issue of the publication “Dairy Global”, from a note signed by the European correspondent Vladislav Vorotnikov, we learn that synthetic milk is an emerging industry with many start-ups engaged in the research and development phases of production techniques . The article specifically refers to the Californian company “Perfect Day” as a significant example of a start-up involved in the project. In this regard, Perfect Day has coined the following slogan: “we change the production process, not the milk product. The final product will be indistinguishable from bovine milk. The milk that comes out of the bioreactors will have the same flavour, appearance, pleasantness and good nutritional value as natural milk". In addition to this, Dr. Milena Bojovic of Macquarie University in Australia states: “synthetic milk is environmentally friendly because its proteins can be produced without cows and this is a significant opportunity to reduce greenhouse gas emissions , water pollution, land use and animal welfare.
How fermentation occurs
Before commenting on these precise observations, let's take a closer look at the phases of the production process, as reported by the publications of the "Coldiretti Giovani Imprese" of 9 May 2023 and by others on the Internet, including Riccardo De Marco (Geopop). The process is fermentative, conducted with the use of genetically modified yeasts to produce natural milk proteins. Fermentation takes place inside bioreactors which, obviously, should be powered with electricity produced from renewable sources, to be competitive with the solar energy used in chlorophyll photosynthesis in fodder production. It is then necessary to add organic sources of carbon, nitrogen, sulfur for the construction of amino acids, as well as the specific fats of natural milk, vitamins, minerals, lactose and everything necessary to make synthetic milk resemble real milk as much as possible. .
Quality standards
Last year, the US National Milk Producers Federation came out strongly against the project, noting that synthetic milk does not meet federal quality standards. American manufacturers noted that even if the product were labeled as “synthetic,” it would still pose a problem for conventional manufacturers' businesses. But the international think tank Rethinkx has predicted that by 2030, 700.000 new jobs will have been created in the precision fermentation industry in the United States, with the result of lowering greenhouse gas emissions and producing milk at lower prices, destroying the life of natural milk producers. In our area, on the occasion of the "Tuttofood" event held in Milan recently, Coldiretti, Filiera Italia, Assica, Assolatte, Unaitalia and Assocarni raised an alarm against synthetic food on our tables. We also remember the authoritative opinions of the president of Coldiretti Ettore Prandini, according to whom "we have turned the spotlight on a business in the hands of a few, but very influential in the world, which can change people's lives and the environment around us, putting economic and food democracy itself is at risk." And we remember the thoughts of our minister Lollobrigida who declared: “we are defending the future of our children and of the world.
The quality of the products
We have started a transparent process against artificial food, starting with a collection of signatures from Coldiretti". Luigi Scordamaglia, CEO of Inalca spa reminds us: "to those four or five multinationals who want to propose homologation, we say that Italy, with its farmers, with the excellence of the know-how of the transformation industry, with the quality of its products and with the sustainability model looked at as an example by the whole world, it will continue to fight so that healthy and natural food can reach its tables. We will continue to work with the government to not let our guard down, safeguard our production fabric and defend our quality standards from those who think it is legitimate to put consumers' health at risk for the sole benefit of profit."
A bad sight
While I was reading all this news and considerations, essentially pessimistic regarding our zootechnical traditions, as if in a sort of hallucination I imagined the vision of a mountain pasture scene, with calm cows grazing on scented fodder essences rich in carotenes, on meadows of a relaxing green, among the mountains. By ruminating, they returned to the atmosphere greenhouse gases rich in the carbon that was already there before being organicized in the forage with chlorophyll photosynthesis and the natural energy of the sun. Furthermore, with their excrement they fertilized the soil without chemicals. In the distance, a mountain hut, where the cheesemaker was processing the milk to make delicious mountain cheeses, softly yellow colored butter and ricotta. I also imagined that part of the milk was brought down to the valley to make quality Grana to be matured. Suddenly, the bucolic vision vanished to give way to the gray presence of an industrial plant, connected to a power plant powered who knows how, with many prefabricated warehouses and a couple of smoking chimneys. On the entrance door you could read the writing: "The best synthetic milk is produced here" and under the name of a well-known multinational, owner of the industrial patent. I hoped it was just a bad sight. (Source Mauro Antongiovanni – ACADEMY OF GEORGOFILI INFO)
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