A few days ago, I read a research article about the harms of ultra-processed foods, which recommended consuming minimal processed or natural foods. However, this current innovation is going in the opposite direction. Milk has traditionally been produced only from mammary glands, so this alternative can't be considered milk. While this innovation might be acceptable at a laboratory scale, it's not valid to use it just to validate your research. This approach is not focused on sustainability.It's important to consider that animals also play a role in the ecosystem, and while they do produce CO2 and greenhouse gases, humans also exhale CO2. This doesn't mean we should aim for a human-free Earth. Research serves different purposes, including understanding our surroundings, solving human problems, and improving human comfort. However, I believe that research aimed at human comfort often harms other species. Therefore, the trial period for such studies should be at least 20-25 years to ensure we understand the long-term impacts. Otherwise, we will continue in a cycle where we enjoy the benefits for 50 years and then spend the next 50 years trying to solve the problems we created.Some examples of this cycle include the issue of plastic (where we are now searching for biodegradable alternatives), AI (which has led to problems in animals' reproductive organs), and the use of pesticides in agriculture (which is now prompting a return to organic farming). While research and studies are valuable for innovation and knowledge, not all innovations are suitable for adoption, as they may cause harm in other ways.It's essential to remember that all research is human-oriented and can potentially disrupt the harmony between all species.
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This Startup is Making Real Milk Without Cows! As the world’s population grows, so does the demand for dairy products. Dairy farming is resource-intensive, demanding vast amounts of water, feed, and land. Livestock is estimated to be responsible for 14.5% of all anthropogenic greenhouse gas emissions. Additionally, the ethical treatment of dairy cows has become a significant concern. Enter Remilk, a food-tech startup that has developed a yeast-based fermentation process to produce non-animal milk proteins. These proteins are identical to those in cow’s milk, allowing for the creation of dairy products that match the taste and function of traditional ones. Moreover, Remilk’s products are free from lactose, cholesterol, hormones, and antibiotics, addressing health concerns and dietary restrictions. Their precision fermentation facility is set to produce an amount of milk protein equivalent to that of 50,000 cows annually. Remilk is offering a product that is not only sustainable but also ethically superior. By eliminating the need for cows, Remilk’s method significantly reduces the environmental impact of dairy production. What are your thoughts on this dairy innovation? Picture credit: Remilk 📸 *** I love telling startup and research stories that drive change in sustainability and climate action. Follow Naveen for more such insights and reshare this post for a broader impact !
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8moHi Gaurav, thanks for your remarks. You have touched upon some good points. No doubt about the legal definition that real milk is the one produced by mammary glands. Further, agree that a time period of study of the impact should be longer ( 5/10/20 ..years). Same applied for considering something ultra processed food .. not via a single study (not sure if there are already studies about fermentated milk available, if yes, please do share). Now, I would like to add few points: 1. The problem starts with over consumption and industrialization of a certain natural process. This is what make the process unsustainable. 2. The startup is trying to provide an alternative to meet the increasing demand by developing a process which involves microorganisms and fermentation process. They are not aiming to compete or replacing the conventional methods. Certainly, the process is sustainable or ultra processed should be proven with longer studies. 3. What other natural and sustainable options are possible to meet the increasing demands of dairy products ?