INFORM April 2025

12 • inform April 2025, Vol. 36 (4)

specific desired proteins and those strands are then inserted into other organisms. Biotechnological breakthroughs like precision fermenta tion and molecular farming now make it possible to produce animal proteins without any animal involvement. TINY AND PRECISE Much like cheesemaking, fermentation has been part of human food systems for centuries. However, unlike conven tional fermentation that produces lactic acid or alcohol, preci sion fermentation makes it possible to manufacture proteins and oils on a large scale. In precision fermentation, genetically modified microbes containing the instructions for making casein are grown in large fermentation chambers. As the microbes feed on sug ars in the tanks, they produce casein much like conventional yeast produce alcohol. Once fermentation is complete, pro ducers separate the proteins from the microbes, sugars, and other substances then purify them for use as an ingredient in dairy products. Multiple companies are at different stages of making commercially viable amounts of casein and other ingredients using precision fermentation. GREENER PASTURES The other method using genetic modification, molecular farm ing, produces animal proteins like casein in plants. Companies using molecular farming note the economic challenge of scal ing precision fermentation production to a commercial level. Alpine Bio estimates that meeting the demand for cheese could take billions of liters of fermentation capacity, which

means additional costs associated with building and operating more fermenting chambers. Growing casein in plants could be more cost effective. Plants are relatively inexpensive to grow and scaling up pro duction does not mean building new equipment, just planting more crops. However, the tradeoff is the biological challenge of getting plants to produce an animal protein. “It is relatively easy to get a yeast to produce a protein,” said Tarshis. “The biology of plants is more complicated.” To be viable, the crop must be inexpensive to grow and have a high protein content. Soybeans have an average protein content of 35 percent by weight. Additionally, soy is a com modity crop, so it is grown nearly everywhere. Hence, both Alpine Bio and Mozza Foods have spent the past several years at work in laboratories and greenhouses to make soybeans that are stable and can produce casein in sufficient amounts. “The trick is getting the soybean to do what we want,” said Tarshis. Recently Alpine Bio made headlines when the company announced it had completed a large-scale harvest of casein-pro ducing soybeans on a farm in Nebraska. Using a collaborative model, Alpine Bio works directly with farmers to grow their soy beans using sustainable farming techniques. Although the com pany did not disclose how many acres their crop covered, it was the largest harvest the company has had by far. Mozza Foods has also made notable progress in their quest for plant-based casein. The company has been working with experts from United States Department of Agriculture and have successfully grown their patented soybeans on a one-quarter acre test plot. Tarshis said the company plans to